I set out to throw together a simple sweet treat to top off our dinner. I was too successful on this mission. My “I’m not a fan of beans” husband made half of the pan disappear. So I made them again.. and then again, with minor tweaks each time. We’ve decided these have just the right amount of sweet and just the right amount of cinnamon.
The versatility of beans never ceases to amaze me. They can be thrown onto a salad, made into patties, blended into hummus, added to soups, pureed into pasta sauce, mixed into salsa and even disguised in a sweet treat.
From a nutrition standpoint, it’s hard to say enough great things about beans. They’re filling and packed with nutrients (folate, potassium, calcium, magnesium, iron, phosphorus.. to name a few) . Full of fiber and resistant starch, they feed healthy bacteria in the gut. Slow to digest, they can help control blood sugar levels. They have phytonutrients that decrease inflammation. They provide a big dose of protein without any of the bad stuff (saturated fat, cholesterol, hormones). They’re associated with decreased rates of heart disease and cancer. Not to mention, they’re dirt cheap!
The flavor of these blondies is dominated by dates, almonds and cinnamon. While you won’t taste the garbanzo beans, they offer a moist texture and a ton of filling fiber.
Plant-Based Cinnamon Almond Blondies
- Place dates and warm water in food processor and let soak for 10 minutes.
- Preheat oven to 350 degrees F.
- Blend dates and water in food processor until smooth.
- Add all remaining ingredients, except chopped almonds, to food processor and blend until smooth, stopping to scrape down sides as needed. Stir in chopped almonds, if using.
- Pour dough into 8x8 inch square baking pan lined with parchment paper. Sprinkle pinch of cinnamon over top and use a knife to lightly swirl.
- Bake for 30 minutes. Let cool for 20 minutes, to allow firming, before serving.