INGREDIENTS

BLONDIES:

1 1/2 cups white beans, cooked or canned (rinsed and drained)

3 tbsp coconut oil

1 tbsp vanilla extract

1/2 cup oat flour, gluten-free

3/4 cup coconut sugar

1/2 tsp salt

1/2 tsp baking soda

1 tsp apple cider vinegar, raw

1/2 cup pecans, raw

pecans, crushed, for garnish

MAPLE PECAN GLAZE:

3/4 cup pecans

1/4 cup maple syrup, pure

2 tbsp coconut oil

1/4 cup water

1 tsp vanilla extract

pinch salt, sea

INSTRUCTIONS 

MAPLE PECAN GLAZE:

1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.

BLONDIES:

1. Preheat the oven to 350 and line a 9-inch square dish with parchment paper. Process the white beans, coconut oil, and vanilla in a large processor until relatively smooth. Add in the coconut sugar, oat flour, salt, baking soda and vinegar and blend until until a smooth batter is formed. Add in the pecans and pulse briefly until incorporated.
2. Pour the batter into the lined baking dish and use a spatula to smooth the top. Bake at 350F until the top begins to crack, about 25 minutes. Allow to cool completely before slicing and serving. Top with the Maple Pecan Glaze just before serving, along with an additional sprinkling of crushed pecans, if desired.

Recipe by USA Pulses