I don’t make New Year’s resolutions. Ever. I feel like it’s just setting myself up for failure. But, when my husband was diagnosed with high cholesterol and we were told that my 9-year old daughter has thyroid problems, I knew I had to make some changes. I’ve been intending to healthify my cooking to treat my Hashimoto’s disease, but never had the motivation….until now. So, I started researching and trying to find ways to eliminate dairy and gluten as well as saturated fats. I’m not gonna lie. It stinks! I hate having to cook this way. I like my sugar and bread and cheese. It’s going to take me awhile to adjust. *sigh*
This morning, while researching healthy dessert recipes, I came across a recipe for Black Bean Brownies. My gag reflex near got the best of me, but I finally decided that flourless, healthy Black Bean Brownies were better than no brownies, right? I dug through my cupboards looking for black beans and came across a can of Bush’s Navy Beans (hence the recipe name). I thought, “Hey! Why not blondies instead of brownies?”. Here is the result. They were yummy. They tasted healthy, but so much better than I expected from a dairy-free, gluten-free dessert. The only thing I’ll do different next time is throw in some dark chocolate chips or drizzle some on top. Enjoy!
ANCHORS AWEIGH! COCONUT ALMOND BLONDIES
1 3/4 cups raw sliced almonds
1 can (16 oz.) Bush’s Navy Beans, drained and rinsed
1 can (13.5 oz.) coconut milk
1 cup unsweetened shredded coconut
1 cup coconut flour
1 cup Bob’s Red Mill Gluten-Free Old-Fashioned Rolled Oats
1/2 cup brown sugar (you can substitute Stevia, honey, or your favorite sweetener)
1/4 cup almond butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F.
Set aside 1/4 cup sliced almonds.
Place all remaining ingredients in a food processor. Process until smooth. (Note: If you like a chunkier blondie, keep out oats and shredded coconut to fold in later.)
Press dough into lightly greased 8 x 13-inch baking dish. Top with remaining sliced almonds. Press the almonds into the dough slightly. Bake for 20 minutes or until edges are beginning to brown. Allow to cool completely in pan before slicing.