SOY-FREE OPTION*   GLUTEN-FREE OPTION**

These blondies are for special treats. These are not oil-free or sugar-free, but they taste like butterscotch with flecks of coconut and pecans, so they are well worth the splurge!

Introducing Coconut Pecan Blondies: a delectable dessert that combines the rich flavors of coconut and pecans into a chewy and indulgent treat. These blondies are the perfect balance of sweetness and nuttiness, making them a delightful choice for any occasion.

With a base of whole wheat pastry flour (gluten-free option available), the blondies offer a wholesome twist to the classic recipe. The addition of cooked white beans or red lentils provides a surprising boost of protein and adds a moist texture to the bars.

To enhance the flavors, the wet ingredients, including nondairy milk, olive oil or canola oil, brown sugar, granulated sugar, and vanilla extract, are combined to create a luscious batter. The wet mixture is then blended until smooth, ensuring a harmonious distribution of flavors throughout the blondies.

To elevate these blondies to new heights, shredded coconut and chopped pecans are folded into the batter, bringing a delightful crunch and a touch of tropical essence.

Enjoy these delightful blondies filled with shredded coconut and chopped pecans. They are a perfect treat for any occasion, whether you want to satisfy your sweet tooth or share them with family and friends. The combination of whole wheat pastry flour, white beans or red lentils, and other ingredients creates a moist and flavorful dessert that everyone will love. Serve them as a delicious snack or dessert, and savor the delightful textures and flavors in every bite.

YIELD: 12 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 25 to 35 minutes

INGREDIENTS

FOR THE DRY INGREDIENTS:

• 1 cup (120 g) whole wheat pastry flour (use gluten-free)
• 1 tablespoon (14 g) Ener-G egg replacer
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

FOR THE WET INGREDIENTS:

• 1 cup (250 g) cooked white beans or red lentils
• 1/2 cup (120 ml) nondairy milk (unsweetened vanilla works great) (*use soy-free)
• 1/4 cup (60 ml) olive oil or canola oil
• 1/4 cup (60 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 teaspoons vanilla extract

FOR THE MIX-INS:

• 1/2 cup (43 g) shredded coconut
• 1/2 cup (55 g) chopped pecans

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 8 × 8-inch (20 × 20 cm) square brownie pan.
2. To prepare the dry ingredients, mix all the ingredients in a large mixing bowl.
3. To prepare the wet ingredients, add the wet ingredients to a food processor and process until smooth. This will take about 3 to 5 minutes.
4. Add the wet mixture to the dry in the bowl and mix well. Then mix in the coconut and pecans.
5. Scrape into the prepared pan and bake for 25 to 35 minutes or until the blondies look dry on top and spring back when lightly touched. You want the middle to be a little soft because it will bake more as it cools.
6. Let cool and then cut into 12 pieces.

PER BLONDIE:

• 238.3 calories; 15.0 g total fat; 7.0 g saturated fat; 3.3 g protein; 25.0 g carbohydrate; 3.9 g dietary fiber; 0 mg cholesterol.