Pamela Durkin
Moist, chewy, and quite irresistible, these sweet blondies can be indulged in with impunity. The surprising inclusion of white beans adds protein and heart-healthy fibre, and it makes these squares the perfect guilt-free snack.
If you’re not an apricot lover, don’t fret. You can use many jam and dried fruit substitutions to make these scrumptious blondies, such as
- strawberry jam and dried strawberries
- blackcurrant jam and dried blackcurrants
- cherry jam and dried sweet cherries (not the sour variety)
Sesame Apricot Blondies
Ingredients
- 8 dried apricots
- 1 tsp (5 mL) coconut oil
- 1 - 15 oz (425 mL) can white beans, drained and rinsed
- 1/4 cup (60 mL) + 1 Tbsp (15 mL) fruit-sweetened apricot jam, divided
- 1/4 cup (60 mL) tahini (sesame seed paste)
- 1/4 cup (60 mL) coconut nectar or maple syrup
- 1/4 cup (60 mL) rice or whole wheat flour
- 1 tsp (5 mL) vanilla
- 2 Tbsp (30 mL) shredded coconut (optional)
Nutrition
Per serving:
- calories205
- protein7g
- fat6g
- saturated fat2g
- trans fat0g
- carbohydrates32g
- sugars13g
- fibre6g
- sodium17mg
Directions
01
Preheat oven to 375 F (190 C).
02
Put dried apricots in small bowl and cover with boiling water. Set aside. Lightly grease bottom and sides of 8 x 8 in (20 x 20 cm) baking pan with coconut oil.
03
In blender or food processor, combine beans, 1/4 cup (60 mL) jam, tahini, syrup, flour, and vanilla. Blend until thoroughly mixed and smooth.
04
Pour mixture into prepared pan and spread evenly. Spoon 1 Tbsp (15 mL) jam on top and spread evenly over blondie mixture.
05
Drain apricots and snip each in half. Arrange on top of blondie mixture. If using shredded coconut, sprinkle on top. Bake blondie for 20 to 25 minutes, or until a toothpick inserted in centre comes out clean. Cool in pan and slice into squares.
