Beanie Blondies

Serves 4
Prep Time 10 mins
Cook Time 45 mins

Eat while watching Legally Blonde as you lighten your hair, bleach the toilet and read The Blonde Salad.


  • 1 can white beans chickpeas/butterbeans/cannellini
  • 2 flax eggs 2 tbsp milled linseed mixed with 4 tbsp warm water
  • 1 ripe banana
  • 1 tsp vanilla essence
  • 1/3 cup maple syrup add more if you want them sweeter
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup coconut flour
  • 1/4 cup ground almonds
  • 1/4 cup chocolate covered mulberries or vegan chocolate chips


Heat the oven to a medium heat.

First make the flax egg by mixing the flax with warm water and leaving aside for 10 minutes.

In a blender cup pour in the drained, washed beans, maple syrup, salt, vanilla, banana and flax egg. Blend until smooth.

In a bowl throw together the coconut flour, almonds and baking powder. Gently pour in the wet ingredients along with the chocolate mulberries and fold together with a wooden spoon.

Line a small square tin with non-stick baking paper or non-stick tin-foil and pour in the batter.

Throw into a hot oven for 45 minutes, watching for the last 15 minutes that it doesn’t burn. Stick a knife into the middle and if it comes out clean they’re ready!

Cool on a wire tray and eat them all guilt-free!

Leave a comment…

  • Fontella Lloyd

    Wow again, looks like I’m gonna start cooking non-stop in my spare time! Love that all your recipes are also gluten free! (The ones I’ve seen so far anyway)