Sweet Potato Blondies
These blondies make a moreish snack, and they have the consistency and taste of a scrumptious custard slice. Our NatureDoc team were blown away by this recipe and they disappeared into everyone’s tummies in a flash! The team could not believe that these blondies are flourless and contain cannellini beans and sweet potato!
If you love a chocolate brownie, you will just adore these filling and delicious blondies and you will all benefit from all the protein and iron goodness from the white beans and eggs.
Pop these in a lunch box or serve at a birthday party for everyone to enjoy.
These are naturally nut-free, and you can find the gluten and dairy-free options in the notes below.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Sweet Potato Blondies
Ingredients
- 100 g Sweet Potato
- 75 g Oats
- 400 g Cannellini Beans (1 tin, drained and rinsed)
- 120 ml Maple Syrup
- 4 Eggs
- 2 tbsp Olive Oil
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 Pinch Salt
- 125 g White Chocolate Chips
Instructions
- Preheat oven to 180°C (fan) and line an 8×8 inch baking tin.
- Peel and roughly chop the sweet potato. Steam or boil until soft, then drain and cool.
- Whizz the oats in a blender or food processor to create a fine flour, then tip into a small bowl and set aside.
- Put the cooked sweet potato into the same blender or food processor along with the drained cannellini beans and 1 egg. Blitz until smooth.
- Add the remaining 3 eggs, maple syrup, olive oil and vanilla extract and blend again.
- Tip in the reserved oat flour, baking powder and salt, and blend once more.
- Once the mixture is smooth, gently stir through a third of the white chocolate chips.
- Scoop the batter into the prepared baking tin, and sprinkle with the remaining white chocolate chips.
- Bake for 20-25 minutes, or until a cake taster comes out clean – if you prefer a firmer drier texture add a few more minutes cooking time.
- Allow to cool in the baking tin for 10 minutes, then transfer onto a rack and leave to cool fully. Slice into 9 pieces.
Notes
- Gluten-free, use gluten-free oats or millet flakes.
- Dairy-free, seek out vegan white chocolate drops or switch to dairy-free dark chocolate drops.
- Use left over sweet potato mash or baked sweet potato to speed things up.
- You can easily switch from cannellini beans to other white beans such as haricot beans or flageolet beans.
- Reduce the amount of maple syrup to 100ml if you don’t have a very sweet tooth.
- The blondies will keep for up to 3 days in a cake tin or the fridge. Wrapped individual blondies and can be frozen for up to 3 months. Thaw to room temperature to serve.
These look lovely – can they be made egg free also?