Not only do these blondies have the fudgiest texture and the perfect hint of nut butter flavor, but they are packed with protein due to one secret ingredient – beans! You can’t taste them, you (or your kids!) would never know they’re there, but the beans add so much protein and fiber to this recipe, so you don’t have to feel guilty after eating the whole pan – dig in! (Gluten-Free, Dairy-Free).
INGREDIENTS1 (15.5oz) can cannellini beans
¼ cup almond flour
¼ cup gluten-free oats
¼ cup Peanut Pro NuttZo
1 egg
1 ½ – 2 tbsp agave
1 tsp baking powder
Optional: unsweetened coconut shreds to top!
2 (15.5oz) can cannellini beans
1/2 cup almond flour
1/2 cup gluten-free oats
1/2 cup Peanut Pro NuttZo
2 egg
3 – 4 tbsp agave
2 tsp baking powder
Optional: unsweetened coconut shreds to top!
3 (15.5oz) can cannellini beans
3/4 cup almond flour
3/4 cup gluten-free oats
3/4 cup Peanut Pro NuttZo
3 egg
4 1/2 – 6 tbsp agave
3 tsp baking powder
Optional: unsweetened coconut shreds to top!
Preheat oven to 350F.
Drain and rinse beans.
Combine all ingredients (except coconut) into a food processor and blend until combined and smooth.
Pour dough into a greased 8.5×8.5 baking dish.
Top with coconut shreds.
Bake for 25 minutes.