Another delicious recipe thanks to the talented Shan Cooper from My Food Religion.
Full recipe below.
Visit her blog here for more yummy and inspiring recipes.
Shan Cooper-
I just found this gem sitting in my ‘drafts’ on the blog and I actually made it ages ago but hadn’t gotten around to sharing it with you all which is just poor form really because you could have been indulging in these bad boys for months! These have a few suss looking ingredients in them, namely bean, which really have a questionable place in my life at this point except when it comes to this recipe in which they are just ace. I kinda ‘nothing’ chickpeas, beans and most legumes really. I don’t like them, I don’t dislike them, I ‘nothing’ them. Pretty much the same way I feel about some people. Beige. You know what I mean.
If you find chickpeas, or legumes in general, make you gassy (baked beans the magical fruit, the more you eat the more you toot) kinda deal then you might want to give these little suckers a quick ferment beforehand. It’s not hard, just drain the tin of chickpeas and pop them in a sealed jar with a couple of tablespoons of raw apple cider vinegar, kombucha, kefir or kraut juice, fill the rest of the jar with water, pop the lid on and just let them chill on the bench for 24 hrs. Then rinse well and they will be ready to go. This can help them be a little easier on the digestive system and hopefully make you less farty. You’re welcome.
Ingredients
- 2 tins canellini beans
- 1 cup almond meal (or oats for nut-free)
- 200 g medjool dates, pitted
- 1 cup raspberries (or other berry)
- 1/2 cup pureed apple (baby food works a treat)
- 5 tbs coconut oil/ butter/ghee
- 2/3 cup almond milk (or milk of your choice)
- 1 cup dark choc chips
- 1/2 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
Instructions
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Preheat oven to 170C. Line a baking dish with baking paper.
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Add all ingredients except raspberries & choc chips to a food processor or high speed blender and blend until really smooth.
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Stir through Raspberries & choc chips then pour into your baking dish.
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Bake for 50-60 mins until browned on top. Remove from the oven and allow to cool to room temperature. I like to pop mine in the fridge to cool completely and set before slicing but I totally get your need to dry this delicious gooey blondie while it’s still warm so you do you.
