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.
My school has Belgian waffle irons, and since I had all the ingredients to make these pumpkin waffles from the PPK, I thought I would whip the batter together in my room and take it to the cafeteria to cook ’em up. I halfed the recipe and made a few substitutions (subbed soy yogurt for some of the oil and kind of estimated how much pumpkin to put in the batter). This yielded a chewy waffle that insisted on coming apart when you tried to take it out of the iron, and I had to leave it in about a minute longer than the built-in timer suggested to get it to be pretty like the one in the picture above. The moral of the story? 7 1/2 oz. of pumpkin puree does NOT equal a scant cup of pumpkin. The cafeteria smelled so good when the waffles were cooking, though. I’m going to publish the original recipe here, because I’m pretty sure it should yield good-textured waffles if you actually follow the directions.
2 1/2 cups all-purp. flour (I used white spelt)
1/3 cup turbinado or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.