Better for you Blondies
So whilst this does have some sugar in, compared to traditional blondie recipes I think its a HUGE improvement in being a better for you bake. Not only that, it is 1 of the best textured cakes I have ever made, the photo really does not do it justice!
About this Recipe
The idea of using beans in cakes might be a little scary to some of you. All I can say is, it is worth a go. This cake will fill you up more, be better for your teeth, your gut, your skin & your brain - & cost you less to make - than a traditional blondie. I would love to know what you make of it!
Ingredients
- 170g tinned cannellini beans, drained & well rinsed
- 100g apple puree
- 3 tbsp cold pressed rapeseed oil
- 2 tbsp nut butter or tahini
- 2 tbsp raw honey
- 2 tsp good quality vanilla extract
- 100g ground almonds
- 50g flour— I used teff, you can use whatever you have
- 2 tsp baking powder (less if you use self raising flour)
- 50g molasses sugar
- 1.5 tsp cinnamon
- 50g cacao buttons, chopped. You can also use cacao nibs, or dark chocolate chips (then reduce the molasses by 15g as these will have some sugar in)
Method
- Line a 20cm square tin with baking paper. Turn your oven onto 150 fan / 170.
- Combine all the wet ingredients in a food processor—the beans, apple puree, oil, nut butter, honey & vanilla.
- Whizz until you have a thick puree.
- Then add all the dry ingredients other than the cacao buttons, & whizz again.
- Add the cacao, mix well, and its ready to pour into the tin.
- Bake for about 25—30 minutes, you may need to turn your oven down slightly towards the end.
- It is cooked when just set on the top in the middle of the cake, don’t overbake it.
- Leave to cook in the tin, mark into pieces when almost cold.
Serve with an extra sprinkle of cinnamon to finish if you like.
Lovely with a blob of your favourite custard!
Servings:
12
Ready In:
Under an hour
Good For:
Between seasons when new fruits are scarce
Health Benefits
Cannellini beans are an amazing food to incorporate in your diet, especially if you are vegan. This is because they are particularly high in folate & iron, as well as copper. Like all beans their make up of fibre & protein means they are filling, & at less than £1 per tin so economical too. Their inclusion in this cake helps to offset any blood sugar increases from the honey & molasses.
Apples are fantastic for the gut as a prebiotic due to their fibre, largely from the pectin they contain. They help remove toxins & reduce cholesterol. Apples contain calcium, magnesium, phosphorous, Vit C, beta-carotene and pectin. Plus they are rich in potassium, magnesium, Vitamin C, calcium, phosphorous, sodium & an anti-oxidant called quercetin.
Rapeseed oil, like all oils, is extremely calorific & should be eaten in moderation—1 tbsp contains 124 calories. However, there are benefits from eating this oil, it is high in Vitamins E & K, so thought to be great for the skin & blood. Rapeseed oil is also an omega 3 oil, which most people lack enough of in their diet. This recipe uses only 3 tbsp oil for the whole cake, compares to your average blondie that is pretty impressive!
