Protein … check!
Fiber … check!
Fruit … check!
Chocolate … check, check!
All important factors rolled into dessert. I was inspired by another blondie recipe that used white beans (garbanzo, chick peas, what have you) as the main ingredient. This will definitely be in my recipe book to stay! It’s also a great base recipe to change up when the feeling/craving strikes.
Pb&j? S’more? Oh boy … 🙂
white chocolate & strawberry blondies:
Serving Size: 1/6 of the pan
Points Per Serving: 4pp
15oz can of garbanzo beans, rinsed, drained
6T strawberry preserves, divided (4T, 2T) (I use Trader Joes Organic Reduced Sugar preserves)
2 dates, pitted, chopped
1/4C flour (I used tapioca flour)
1/8C quick oats
1t vanilla extract
1/2t strawberry extract (optional)
30g white chocolate chips (I used Guittard chocolate chips)
Preheat oven to 375F.
In a sprayed 4.5×6.5 baking dish (6 cup casserole dish), pour in blondie mix and smooth out the top. With the remaining 2T of strawberry preserves, make a couple of lines with the jam and take a knife and drag it in the opposite direction to create a marbled effect. See, now that looks pretty fancy 😉