• Egg Free Mama

White Bean Carrot Cake Blondies

These protein-packed little darlings are top 8 allergen free and come together in seconds using a high powered blender. I use canned white beans but if you prefer dried, you can cook them ahead of time. These are a great option for my legume-allergic Littl

e to get one of her safe bean options into her diet.


Ingredients:

These protein-packed little darlings are top 8 allergen free and come together in seconds using a high powered blender. I use canned white beans but if you prefer dried, you can cook them ahead of time. These are a great option for my legume-allergic Little to get one of her safe bean options into her diet.


Ingredients:

1 1/2 cups cooked white beans

1 cup gluten-free rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/4 cup vegan butter of choice

1/2 cup brown sugar (honey or maple syrup will work as well)

1 cup shredded carrot

1/2 cup dairy-free white chocolate chips (optional)


Directions:

Preheat oven to 350F

Grease a parchment-lined 8 x 8 brownie pan and set aside.


Using a small saucepan, melt vegan butter to liquid. Add vanilla and brown sugar and combine. You do not need to dissolve the sugar, just combine it with the butter and set aside.


Add all other ingredients except the carrots and the white chocolate chips to your blender and blend until combined. Add the butter mixture and blend until you have a smooth batter. Fold in carrots and white chocolate chips.


Pour batter in prepared baking pan.

Bake for 15-20 minutes until the edges are nice and golden. Allow to cool completely in pan before cutting into squares.



These would be great iced with my marshmallow buttercream (recipe is easily found if you search).



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