It has been brought to my attention that much of the world doesn't understand the beauty of peanut-butter-covered strawberries. This combination, I dare say, rivals the perfection of chocolate-covered strawberries. If you have not tried the two together, please run to your peanut butter jar now with strawberry in hand.
However, strawberries and peanut butter hardly classifies a meal in itself, as much as I would like to believe otherwise. Ergo, I decided to revamp the combination with a little inspiration from Chocolate Covered Katie's blondies to make a higher protein, ultra-satisfying meal.
While Chocolate Covered Katie calls hers blondies, mine have no sugar, so the sweetness is a little understated. Thus, mine are called breakfast blondies to emphasize that they aren't really a dessert per se, but a very delicious, not bean-y tasting, breakfast treat.
I had my little brother who is known for his sensitive palate taste it, and he had no idea there were beans in it!
Without further ado,
- 1/3 cup Peanut Butter (I used Nuttzo multi-nut butter, which tastes very peanut buttery)
- ~15 Strawberries
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 tsp Baking Soda
- 1 can White Beans
- Dice Strawberries into chunks
- Combine all ingredients
- Blend batter until beans are pureed (I did this with just a spoon and some elbow grease, but I think you could also do this in a food processor or blender)
- Bake at 350 degrees for 1 hour
For those counting, the entire recipe has about 900 calories, 46 g protein, 26 g fiber, and 45 g healthy fat.