Kitchen Experiments – Beans for Dessert?

Flourless Coconut Great Northern Bean Blondies

It seems like these days I am continually searching for new recipes and especially things made without flour.  Anita and I have been on our low grain and fruit diet now for over a month and we are sick of what we are eating.  We keep looking for different ways to cook with nuts and beans.  Someone gave Anita a recipe for Almond Blondies, which you make with almond butter, and it peaked my interest so I decided to make them.  I did not have the recipe however, so I did what everyone else does when they need a recipe, I put it in Google search.  Wow, I am always surprised by the number of recipes that pop up no matter what you are searching for.  I found the almond blondie recipe but this recipe caught my eye as well:

Flourless Chocolate Chip Chickpea Blondies with Sea Salt.

I couldn’t resist the urge to click on that link and I was so glad that I did.  Beans for dessert?  You bet!

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I made the recipe and then got to thinking …what other bean nut combinations could I make? One of my favorite things that I have been making involves pecans and coconut.  I like those two things together so why not a pecan coconut blondie.  As many of you already know, when we started the ALCAT diet we also started a rotation diet, meaning that we try to only eat the same foods about every 4 days.  So, it was easy to decide which bean I wanted to use because on my pecan and coconut day I also eat white beans.  Now, there are many different white beans and any of them would work well.  I used Great Northern beans, but you could use navy, cannelini or a small white bean. I added an egg to the batter to make it more cake like, but it can be made without the egg or made with an egg substitute.  My new favorite substitution is 1 tablespoon chia seeds plus 3 tablespoons of water.  Stir and let sit until thickened.

Here is the recipe that I followed:

1 can (15oz.) Great Northern Beans, drained and rinsed
1/2 cup Pecan Butter (I made my own in the Vitamix)
1/3 cup Coconut Nectar (you could use maple syrup or honey)
1 egg (optional)
2 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1/3 cup Coconut Chips (you could use flakes)
 
~Preheat oven to 350 degrees F and spray an 8″x8″ pan with cooking spray.
IMG_0967                                                                                                             (GROUND PECANS)
~In a food processor (again I used my Vitamix), add all ingredients except the coconut and process until batter is smooth. Fold in coconut (I added the coconut to the vitamix and then just pulsed it 2-3 times). Batter will be super thick.
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~Spread batter evenly in prepared pan with a spatula.  It may be easier to spread with a spatula sprayed with cooking spray or dipped in water.
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~Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown.  The batter may look underdone but you don’t want them to dry out.
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 Adding the beans to the recipe give the bars a really creamy texture.  To me it almost has the texture of a cheesecake.  It has got me thinking … do you think you could make a cheese cake using beans?  I will keep you posted!

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi