Bean Blondies Dessert Recipe (GAPS, Vegan, Paleo-ish)
Craving a carby, chewy dessert? This sweet and comforting bean blondies dessert recipe satisfies the cravings. Have a second one without any guilt!
What Are Blondies Dessert?
Blondies are kind of a mix between a cookie and cake, much like a chewy brownie. Blondies do not contain cocoa like brownies, and they are distinguished with a vanilla and browned butter flavor, rather than chocolate. Though I have seen some blondies recipes with chocolate chips…which can add to the confusion.
Blondies vs Brownies
Blondies and brownies are similar in their ingredients. Typically blondies get their flavor typically from vanilla, browned butter, and brown sugar. Brownies get their flavor from the cocoa. We want to avoid processed sugar on the GAPS protocol. This GAPS bean blondies dessert recipe is modified to fit the protocol and still has all the yumminess.
GAPS Bean Blondies Dessert Recipe Ingredients
I can’t believe this dessert contains BEANS. Yet, these blondies taste like a traditional chewy, soft, and sweet cookie bar. I call this recipe “Paleo-ish”, because white navy beans are not strictly Paleo. However, they are allowed on the GAPS protocol, and I personally know many people eat “Paleo-ish”. This crowd generally would prefer a bean blondie sweetened with honey over an all-purpose flour and refined sugar option. Enough semantics, back to the bean blondies ;).
Beans On The GAPS Diet
Many beans need to be removed temporarily on the GAPS protocol. White navy beans may be included, digestion allowing. Make sure to properly soak your beans before using in this recipe. Check out this white bean “mashed potatoes” recipe for a savory GAPS side dish!
Bean Blondies Dessert Recipe (GAPS, Vegan, Paleo-ish) Recipe
Equipment
- cooking pot (or instapot)
- immersion blender
- 9×13 pan
- parchment paper
Ingredients
- 1 1/2 cups white navy beans (pre-soaked and cooked)
- 1/3-1/2 cup raw honey (1/2 cup is VERY sweet)
- 1/4 cup butter (melted — butter isn’t strictly Paleo, but it is GAPS-friendly. See Recipe Notes for dairy-free fat alternatives.)
- 1/4 tspn sea salt
- 2 tspn real vanilla extract
- 1 cup coconut flour
Instructions
- Add properly soaked beans (see Recipe Notes about how to soak beans) and about 6 cups of water to a cooking pot. Ideally, use a lead-free, non-leaching cooking pot or instapot (use crockpot setting).
- Cook beans until soft. If boiling on the cook top, this may take up to 2 hours. If using a crockpot/instapot, you can cook on low all day or high for about 2 hours.
- Strain water from cooked beans and add the beans back into the pot.
- Add butter, honey, sea salt to bean pot and blend with an immersion blender.
- Mix in coconut flour slowly.
- Pour batter into a greased 9×13 pan (or line with unbleached parchment paper).
- Bake at 350 degrees until golden brown.
Notes
- Pour white navy beans into a glass container, such as pyrex (which we use for literally everything!), leaving room for the beans to expand. I recommend filling the container about half full.
- Cover the beans completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged beans.
- As the beans soak up water, you may need to add more.
- Allow the beans to soak for 12-24 hours.
- Strain and rinse the beans with fresh water.
- Substitute coconut oil, grass-fed lard, or another animal fat for a dairy-free option.
- Some brands of coconut flour differ in consistency and absorption. Mix in slowly until batter is consistency of moist cookie dough.
I’d love to hear- what are your favorite Paleo or gluten-free, sugar-free dessert recipes?
Resources
Posts
What is the GAPS Diet – An Easier Explanation
Mashed Potatoes Alternative – NO CAULIFLOWER
Shop This Post
- raw honey
- sea salt
- real vanilla extract
- coconut flour
- cooking pot
- instapot
- immersion blender
- 9×13 pan
- parchment paper
- coconut oil
- grass-fed lard
- dried navy beans
- freezer and oven safe pyrex
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