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Cannellini bean, raspberry and spelt blondies recipe

46 ratings

Cannellini beans seem like an unusual ingredient for a batch of sweet blondies, but blended with nut butter and maple syrup, they give a wonderfully soft and chewy bake that everyone will love. Fresh raspberries and a few dark chocolate chunks help keep things interesting, too. See method

Serves 18
5 mins to prepare, 25 mins to cook plus cooling
182 calories / serving
Vegetarian

Ingredients

400g tin cannellini beans, drained and rinsed
130g cashew or almond butter
180ml maple syrup
80g coconut oil or butter, melted
2 eggs
1 tsp baking powder
¼ tsp sea salt
160g spelt flour
150g raspberries, halved
50g dark chocolate, cut into small chunks

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
760kj
182kcal 9%
Fat
11g 15%
Saturates
5g 25%
Sugars
8g 9%
Salt
0.2g 3%

of the reference intake
Carbohydrate 16.6g Protein 5.1g Fibre 2.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line an 18 x 24cm baking tin with nonstick baking paper. Put all the ingredients, except the flour, raspberries and chocolate, in a food processor and blitz until smooth.
Fold in the flour and most of the raspberries, then transfer the mix to the lined tin. Smooth to level. Scatter over the remaining raspberries and the chocolate and bake for 20-25 mins until golden and set.
Leave to cool completely, then remove from the tin and cut into 18 pieces. The blondies will keep for up to 4 days in an airtight container in the fridge.

See more Baking recipes