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Cannellini bean, raspberry and spelt blondies recipe

Cannellini bean, raspberry and spelt blondies recipe

43 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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