I was inspired by Celine’s blondies, and immediately after making black bean brownies I got the idea for these tasty morsels. I didn’t like the way that the banana overwhelmed the chocolate flavor in the blackies, so I was thinking of what to replace it with… and pumpkin came to mind. Then you modify the spices, use white beans (cannellinis) instead of black… and you got yerself a really delicious, pumpkin-pie-tastin’ treat!
1 (19-oz.) can white beans (cannellini), drained and rinsed
2 T. extra virgin olive oil
3/4 c. turbinado sugar
1/2 c. pumpkin puree
1/2 c. unsweetened shredded coconut
1/4 c. oat flour (rolled oats ground to a coarse flour with a coffee mill or food processor)
1/4 c. buckwheat flour
2 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. salt
Preheat oven to 350F. Lighly oil an 8×8-inch baking pan.
If you haven’t prepared the oat flour, do that now. Once you have the 1/4 c. oat flour you need, put that and all the rest of the ingredients in a food processor and blend until uniform and very smooth. (It’ll be kinda thick, and that’s okay.)
Pour into the prepared pan and bake for 15-20 minutes, or until the top appears dry and a toothpick inserted in the middle comes out dry.
Let cool. Cut into squares with a knife, and place pan in the fridge to cool completely before removing.
Never have I craved white beans more than now.
Comment by Romina — May 25, 2008 @ 4:53 pm
Now THOSE are enticing – yum!
Comment by VeggieGirl — May 25, 2008 @ 9:17 pm
You’re a genius – pumpkin blondies sound delicious! I love white beans a lot anyway, so it’s be pretty amazing to have them for dessert.
Comment by ruby red vegan — May 25, 2008 @ 11:11 pm
hooray!
Comment by Celine — May 26, 2008 @ 4:08 am
that’s absolutely brilliant! and for some reason it sounds a lot more appetizing to me than black beans and chocolate.
Comment by Liz² — May 26, 2008 @ 5:46 am
Yum! I’ve got to try these!
Comment by Paulina — May 26, 2008 @ 10:06 am
Those look awesome – what a great idea! I make cookies with cannellini beans, but I never thought to put them in brownies!
Thank you for the nice comment on my cakes! I usually tend to lean to the cleaner designs too, although sometimes I get brides who just want something funky. I try to look at it as a challenge – if I make a design that I wouldn’t necessarily choose, it makes me break out of my comfort zone. But if it were up to me, they would all be simple, clean designs!
Comment by poopiebitch — May 26, 2008 @ 4:43 pm
[...] complain about a too strong banana flavor: here’s a suggestion, after seeing Rachel’s version, to use pumpkin purée for at least one (or both) of the bananas and cut down on the flavor. you [...]
Pingback by An addendum to the adapted Black Bean Brownies « have cake, will travel! — May 29, 2008 @ 2:49 am