1 1/2cupswhite beanscooked or canned (rinsed and drained)
3tbspscoconut oil
1tbspvanilla extract
1/2cupoat flourgluten-free
3/4cupcoconut sugar
1/2tspsalt
1/2tspbaking soda
1tspapple cider vinegarraw
1/2cuppecansraw
pecanscrushed, for garnish
Maple Pecan Glaze:
3/4cuppecans
1/4cupmaple syruppure
2tbspscoconut oil
1/4cupwater
1tspvanilla extract
pinchsaltsea
Instructions
Maple Pecan Glaze:
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
Blondies:
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.
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.