Bean Blondies Dessert Recipe (GAPS, Vegan, Paleo-ish) Recipe
These gooey bean blondies are a healthy twist on dessert—GAPS-friendly, vegan, and Paleo-ish! Naturally sweet, flourless, and kid-approved!
Equipment
- cooking pot (or instapot)
- immersion blender
- 9x13 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
How to Soak Beans?
Soaking beans and nuts before consuming them helps to remove phytic acid and other compounds that make these food groups more difficult to digest.
- 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.