Sunday, July 31, 2011
White Bean Blondies: Don't Leave Them Hanging On The Telephone
Blargh. I don't know what it is about this kind of weather (Humidity? Thunder? Heat?) that renders all my careful migraine-control-techniques useless, but I don't like it. At all. This was supposed to be a super-fun weekend (It includes my birthday! And my one-year wedding anniversary!) but in between bouts of super-fun have come bouts of stupid headachey, low blood sugar crappiness. I have spent a lot of time feeling sorry for myself while watching cooking shows from my place on the couch, thinking about what I would cook if I had the energy.
Pity me now! I command you!
Okay, you don't really have to pity me. I did get a few things done in the kitchen. First, in an effort to have some food put away for the coming week, I cooked a big pot of white kidney beans. Or should I say I overcooked a big pot of white kidney beans. I had them going on the stove and got distracted by Something Very Important*. They are edible, but a bit mushy. They worked very well in a pureed carrot soup. And then I thought about dessert.
I've seen a million recipes for black bean brownies, and I figured white bean blondies would be even better, what with white beans having a more mellow and disguiseable taste than black ones. I threw together a batter that I thought would work and voila! A strangely high protein dessert treat. I was a bit worried about them being rubbery in texture but that didn't happen at all. They are certainly dense, though. Not fluffy or cakey at all, which is fine because they're not cake. I think they'd be really delicious with a bit of vanilla coconut milk ice cream, or maybe some vegan whipped cream and chocolate shavings. Unfortunately our fridge/freezer is not keeping things cold enough and needs to be repaired so I can't have any ice cream around right now (Pity me, again! More! More!) but I will certainly be making these again when ice cream is once again a possibility.
White Bean Blondies
4 tbsp vegan margarine (I use Earth Balance)
3 tbsp unrefined sugar
3/4 cup white beans, pureed until very smooth
1 tsp vanilla extract
4 tbsp agave nectar
1 tbsp ground flax seed mixed with 3 tbsp warn water
pinch of salt
1/2 cup all purpose flour
1/3 cup spelt flour
1/3 cup chocolate chips
Preheat the oven to 325 degrees.
Lightly grease an 8 by 8 baking pan. (My mom just gave me a nice Pyrex one with a plastic lid for post-baking storage. Thanks, Mom!)
Over low heat, melt the margarine with the sugar and set aside to cool slightly.
Puree the beans. Mix the flax with the water.
In a large bowl, combine margarine mixture with beans, flax mixture, vanilla, and agave.
Add flours, mixing only to combine. Fold in chocolate chips.
Spread batter evenly in pan and bake for approximately half an hour, or until the edges brown and a toothpick inserted in the middle comes out clean.
*this may or may not have been a particularly gripping episode of "Masterchef Australia".