1 1/2cupscooked white beans or 115-oz can no-salt-added or low sodium white beans, drained
2tbsppeanut butternatural, unsalted (or other nut/seed butter of choice)
1-2ripe bananassecond one is optional, to be added later in chunks, if desired
1/2cupbaked and peeled sweet potato
6Medjool or 12 regularDeglet Noor dates, pits removed
1tspcinnamon
1/2tspnutmeg
1tbspvanilla extract
1cupwhole-wheat flour
1tbspbaking powder
1/2cupunsulfureddried apricots, sliced into small pieces
Instructions
Preheat the oven to 350°F.
Add ground chia seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.
Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.
Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.
In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes