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     Title: Beany Blondies
Categories: Brownies, Desserts
     Yield: 12 Blondies

          Olive oil; for greasing
   240 g  White beans or peas
          - (8-1/2 oz)
     3 tb Aquafaba or water
   120 g  Peanut butter (4-1/4 oz)
    70 g  Maple syrup, agave, or
          - sugar (2-1/2 oz)
     2 ts Baking powder
     2 ts Vanilla extract
    50 g  Chocolate (1-3/4 oz);
          - cut into small pieces
          Flaky sea salt; to taste
          - (optional)

 These blondies, for example, are extra-nutritious, super-fudgy and
 very simple to make

 Heat the oven to 200°C/180°C fan/390°F/gas 6, and grease a small,
 roughly 15x10 cm ovenproof dish or tray with a little olive oil; if
 you like, line it with greaseproof paper, too.

 In a food processor, blitz the beans or peas, aquafaba (or water),
 peanut butter, sweetener, baking powder and vanilla extract.

 Once evenly blended, stir in 35 g of the chopped chocolate, then
 transfer the mixture to the greased dish and spread out evenly.

 Sprinkle over the rest of the chopped chocolate, then bake for
      25    minutes.

 Remove, sprinkle with flaky sea salt to taste, if using, then leave to
 cool.

 Cut into 12 small squares and enjoy. The blondies will now keep in an
 airtight container in the fridge for about 5 days.

 Recipe by Tom Hunt

 Recipe FROM: <https://www.theguardian.com/food/2024/oct/05/
 turn-excess-beans-into-blondies-sweet-treat-recipe-zero-waste-cooking>

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