Guilt and Gluten Free Blonde Brownies
1 cup cannellini white kidney beans
1/4 cup almond butter
1 cup brown sugar
1 teaspoon pure vanilla extract
1/4 cup organic natural unsweetened applesauce
1/4 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup brown rice flour
1/2 cup amaranth or chickpea flour
1/2 cup gluten free, vegan semi-sweet chocolate chips (I used Enjoy Life)
1. Preheat oven to 375 degrees F, and grease an 8 or 9" baking pan. Mash kidney beans well until smooth. (you can use a food processor or just use the paddle attachment on a kitchen aide.)
2. Combine mashed beans with almond butter. Mix well until smooth. Add in sugar, applesauce and vanilla. Mix until creamy.
3. Stir in salt, xanthum gum, flours, and baking powder until combined. Mix in chocolate chips.
4. Pour into prepared baking pan and bake for 25-30 minutes (mine took about 28 minutes ). Let cool before cutting, if possible.
If you don't care to make them gluten free, you can easily substitute regular flour for the gluten free ones.
Source of recipe: I wrote this recipe.