Since the beginning of the year, my mom has been off of sugar. She has much more self control than I do. Maybe if I didn’t have to be off of gluten, eggs, and dairy I could do it, but 3 major food avoidances is all I can handle.
The only treats she has had are clementines, a piece of toast with jam, or some date balls I had made. I wanted to see about making her a real treat. I had seen a plethora of posts about brownies or blondes made with beans, so thought I would give it a go.
I tried a garbanzo bean blondie recipe once before, and I don’t know if it was all in my head, but all that I could taste were the beans. Consequently, I was hesitant to have another go at it, but I decided to try it again, this time using more spices to conceal the pungency of the garbanzos.
So I knew I was going to use spices, and what better ingredient to go with spices than pumpkin? I looked at a half-dozen recipes for bean blondies. Many called for sugar, which I had to avoid for my mom’s sake. Many also called for oil and/or peanut butter, which I also wanted to see if I could avoid. To solve those problems, I substituted maple syrup for the sugar, and a little extra pumpkin for the fat.
Like what I do with my pumpkin cupcakes, I cook the canned pumpkin and spices for a few minutes so they don’t taste like a can or jar. I also used currants instead of the typical raisins because they can be more evenly distributed in the batter. If sugar isn’t a concern then using Enjoy Life Mini Chocolate Chips would be a delicious choice.
This recipe doubles well (as long as your food processor has the capacity, of course). I just use a full can of pumpkin when I double it. The blondies also freeze well. I cut them into square and put each square in a little snack bag. Great for a little guilt-free treat.
- 3/4 cup canned pumpkin
- 1/2 tablespoon pumpkin pie spice
- 1 can garbanzo beans, drained and rinsed
- 1 cup gluten-free oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
- scant 1/2 teaspoon salt
- 2 teaspoon vanilla
- 1/2 cup currants
- Preheat oven to 350.
- In a small pot over medium heat, place canned pumpkin and pumpkin pie spice. Cook for 5-7 minutes until very fragrant, stirring occasionally.
- Place pumpkin mixture, and remaining ingredients (except currants) in a food processor and blend for about a minute. Stir in currants. Place in a greased 8x8 baking dish and bake in preheated oven for 30-35 minutes. They should pull away from the sides of the pan. Place pan on cooling rack to cool.