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2 years ago
As I`ve mentioned in a previous post, I`ve been really interested in "healthifying" my baking since stumbling across a food blog called <a href="http://chocolatecoveredkatie.com">Chocolate-Covered Katie</a>. She shares vegan dessert recipes that are a lot healthier than more conventional ones. Although I`m not vegan, I certainly don`t mind trying vegan recipes, and hers are some of the most nutritious ones I`ve seen for desserts! I recently made her <a href="http://chocolatecoveredkatie.com/2011/08/04/gooey-pbj-blondies/">Gooey PB&J Blondies</a> (without the jelly) and really liked them. Plus, they are a lot healthier than regular blondies!
Here`s the recipe for these "healthified" blondies:
<ul><li>1 can garbanzo beans (or white beans), drained and rinsed</li>
<li>1/2 cup peanut butter (not unsalted)</li>
<li>1/4 cup quick oats</li>
<li>3/4 tsp baking powder</li>
<li>1/8 tsp baking soda</li>
<li>1/4 plus 1/8 tsp salt</li>
<li>2/3 cup brown sugar (feel free to use less or sub some with stevia)</li>
<li>1/2 cup jam of choice</li></ul>
"Preheat oven to 350 degrees. Blend all ingredients (except jam) until very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan. (If you want fatter blondies, dont spread all the way to the sides.) Spread the jam on top and bake for 35-38 minutes."
I really liked how these blondies turned out. They were gooey and soft! They did taste like beans, which I didn`t mind, but some people might. If you`ve ever had a black or red bean dessert, the consistency of this blondie was similar. They were a bit too sweet for me, so I think I`ll halve the sugar next time. The recipe also resulted in thin blondies, whereas I prefer thicker ones. Next time, I`ll probably increase the ingredients by half and use the same size of pan to make thicker blondies. Overall though, I`m really impressed with this recipe! It`s amazing to me that I was able to bake a delicious dessert using no flour or eggs. =)
<strong>Do you like blondies? Or do you prefer brownies instead?</strong>
***Photos are my own; please do not take. Recipe is from in-text link above.