För recept på svenska, klicka här: Veganska blondies med jordnötssmör och mörk choklad
We just couldn’t help ourselves – after we got completely hooked on these Black Bean Brownies we made a few months back, we’ve been eager to experiment with white beans in baking. While brownies are delicious, so are blondies – and all the testing in the kitchen eventually paid off. These peanut butter-chocolate blondies are both decadent and filling, and also give you a nice little boost of nutrients – plus, the recipe comes together quickly and doesn’t require a long list of ingredients either. We can’t get enough of these and hope you’ll like them just as much as we do – and hey, we love hearing about the recipes you try from here so let us know what you’ve made (and hopefully liked)! If you’re on Instagram, using #liveslowrunfar is an easy way to share with us what you’ve been cooking up. Otherwise, the comment section is all yours. That’s all!
Makes 9 squares
1 flax egg (1 tbsp ground flax seeds + 2 1/2 tbsp water, see step 2)
2 dl oats
4 1/2 dl cooked white beans, drained and rinsed (~350 g)
1 dl peanut butter
2 tbsp coconut oil, melted
3/4 tsp baking powder
1/4 tsp salt
1 1/2 dl muscovado sugar
1/2 tsp vanilla powder
75 g dark chocolate, chopped
- Set the oven to 200ºC. Then, stir together flax seeds and water in a small bowl or glass, and let sit for 5 min.
- Place oats, beans, peanut butter and coconut oil in a food processor and blend until smooth. Add in baking powder, salt, sugar and vanilla. Stir in the flax egg (once thickened) and blend again. Then, either move the batter into a regular bowl and stir in the chocolate pieces there, or stir them into the food processor bowl (you just don’t want to blend them).
- Pour the batter into a parchment covered or greased oven safe dish, measuring roughly 22 x 22 cm (or something similar). Bake in the middle of the oven until set, approx. 15-20 min. Allow to cool before cutting into pieces. Store in the fridge for up to a week or freezer for several months.