rocket ship go!

May 25, 2008

pumpkin white bean bars

Filed under: Uncategorized — by Rachel @ 4:28 pm
Tags: , , ,

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.


  1. Never have I craved white beans more than now.

    Comment by Romina — May 25, 2008 @ 4:53 pm |Reply

  2. Now THOSE are enticing – yum!

    Comment by VeggieGirl — May 25, 2008 @ 9:17 pm |Reply

  3. 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 |Reply

  4. hooray!

    Comment by Celine — May 26, 2008 @ 4:08 am |Reply

  5. 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 |Reply

  6. Yum! I’ve got to try these!

    Comment by Paulina — May 26, 2008 @ 10:06 am |Reply

  7. 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 |Reply

  8. […] 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 |Reply

  9. These are absolutely delicious…just the right balance of pumpkin, coconut and spices…I plan to heat them up in the microwave just a bit and top them with vanilla soy ice cream and a cranberry sauce. Thanks for the great recipe!

    Comment by Meghan — May 30, 2008 @ 12:55 pm |Reply

  10. Mm, pumpkin!

    I’m annoyingly commenting here about older posts, because I don’t know how far back you check for comments. Sorry in advance!

    I just stumbled on your Dec 2007 post about mac and cheese so I thought I’d share my favorite nooch sauce. I like the “cheezy sauce” from Veganomicon, but to me it tastes more like chicken gravy than cheese. This bad boy is the cheesiest thing I’ve had yet:

    2 cups water
    1 cup nooch
    4 oz. jar pimentos, drained
    1/4 cup raw cashews
    2 Tb cornstarch
    1 Tb lemon juice
    1/2 Tb mellow white miso
    1 Tb dijon mustard
    1 & 1/2 tsp salt
    1/2 tsp onion powder
    1/2 tsp garlic powder

    Blend everything in a blender/food processor until completely smooth. Pour into a saucepan and whisk over medium heat until thickened. Add a dash of black pepper, and taste for salt/lemon.

    It’s based off the “Nacho cheeze sauce” from Jennifer McCann’s blog (of Vegan Lunchbox – recipes are at Shmooed Food) which I think in turn is based of something else. It’s so easy and so good, I hope you like it!

    Also on green smoothies: I actually find I prefer a non-sweet smoothie if I want to get a lot of green stuff in there. I add half a cucumber and lots of lemon and/or lime juice for a cool/sour smoothie instead of sweet when I’m adding lots of lettuce, kale, and/or spinach. By the time I add enough fruit to my green smoothie to make it as sweet as I want, it’s usually not really a green smoothie anymore. Ha!

    Comment by Keight — September 4, 2008 @ 1:49 pm |Reply

    • I’d love to try that nooch sauce. I’ve been trying to get back into green smoothies, so I’ll have to try your suggestion. Thanks for the comment!

      Comment by Rachel — April 22, 2013 @ 7:57 am |Reply

  11. […] 1, 2008 After the cookies, I also made these pumpkin blondies, which are pretty tasty, although the bean taste is kind of strong at […]

    Pingback by in case I didn’t bake enough today… « pomme phantasmagorique — November 30, 2008 @ 7:49 pm |Reply

  12. […] pumpkin white bean bars rocket ship go Posted by root 11 minutes ago ( May 25 2008 comment by veggiegirl may 25 2008 9 17 pm comment by ruby red vegan may 25 2008 11 11 pm hooray powered by wordpress com Discuss  |  Bury |  News | pumpkin white bean bars rocket ship go […]

    Pingback by pumpkin white bean bars rocket ship go | Uniform Stores — June 1, 2009 @ 8:43 am |Reply

  13. Can I use rice flour instead of oats?

    Comment by Lim — April 20, 2013 @ 8:47 pm |Reply

    • Hmmm, I dunno, I haven’t made this recipe in a while. You should try it!

      Comment by Rachel — April 22, 2013 @ 7:53 am |Reply

  14. Can I use rice flour instead of oats?

    Comment by Lin — April 20, 2013 @ 8:51 pm |Reply

    • Actually i will try it with the oats and replace the buckwheat with the rice flour. I am tying to make it GF. I will let you know howit comes out!

      Comment by Lin — April 23, 2013 @ 10:55 am |Reply

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