Lemon Blondie Bars

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This whole baking with beans-concept is definitely here to stay. Not that we typically search for reasons to justify eating sweets (we just eat them), but as the devoted legume lovers as we are… well, we need no persuasion. If we can get some of you on board as well, then even better! This recipe balances the line between lemon bar and lemon flavored blondie, and in all honesty, it doesn’t really know where it belongs. But that’s ok! It tastes delicious regardless, and packs some extra nutrients on top of that. We have some whole grain goodness from oats, besides the white beans obviously, which means you can count on these holding you over for a good while. A refreshing lemon flavor, perfect amount of sweetness and chewy consistency added to the mix and we can’t possibly ask for anything else (except another piece, that is). If you’re interested in more recipes for baked goods where beans are used, have a look at these Vegan Peanut Butter Chocolate Chunk Blondies and Black Bean Brownies.

Makes 9 squares

1 chia egg (1 tbsp chia seeds + 3 tbsp water, see step 1)
2 dl oats
4 1/2 dl cooked white beans, rinsed (~350 g)
1 dl freshly squeezed lemon juice
4 1/2 tbsp coconut oil, melted
1 1/2 dl sugar
Zest from one (1) lemon
1 tsp baking powder
1 dl shredded coconut
Pinch of salt

  1. Set the oven to 200ºC. Stir together chia seeds and water in a small bowl. Set aside to thicken for 5 min.
  2. Place oats, beans, lemon juice, coconut oil and sugar in a food processor. Blend until completely smooth.
  3. Add in lemon zest, baking powder, shredded coconut, chia egg and a pinch of salt. Blend until just combined.
  4. Pour into a greased oven-proof pan, roughly 22 x 22 cm (or something similar), and bake for 16-17 min or until almost set. It’ll continue to firm up as it cools. Cut into squares, and store in the fridge for up to a week or the freezer for several months.

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