SUBMITTED BY Joanna Stringer Goff
Chocolate Chip Pie (I had to try this and it “aint” half bad!
■2 cans of butter beans
■1 c. old fashioned oats (or GF oats)
■7 Tbs. butter (or 1/4 c. applesauce + 3 Tb. butter) (substitute coconut oil for a DF version!)
■2 tsp. vanilla
■1/2 tsp. baking soda
■2 tsp. baking powder
■1/2 tsp. salt
■1 c. palm sugar (or 2/3 c. palm sugar + 1/4 c. maple syrup)
■1 c. chocolate chips (or Carob or DF free chips)
Mix everything except the chocolate chips together in a food processor or blender. (This is really important – otherwise you end up with bean chunks! I’ve used a hand-held/immersion blender before, but the food processor is definitely the best method.) After the ingredients are completely blended and smooth, add in chocolate chips and stir by hand to combine. Bake in a well greased pie pan at 350′F for 35-40 minutes. It should feel firm, but this is a chewy cookie, so it won’t completely set up. Let it rest in the pan for 5-10 minutes before serving
■2 cans of butter beans
■1 c. old fashioned oats (or GF oats)
■7 Tbs. butter (or 1/4 c. applesauce + 3 Tb. butter) (substitute coconut oil for a DF version!)
■2 tsp. vanilla
■1/2 tsp. baking soda
■2 tsp. baking powder
■1/2 tsp. salt
■1 c. palm sugar (or 2/3 c. palm sugar + 1/4 c. maple syrup)
■1 c. chocolate chips (or Carob or DF free chips)
Mix everything except the chocolate chips together in a food processor or blender. (This is really important – otherwise you end up with bean chunks! I’ve used a hand-held/immersion blender before, but the food processor is definitely the best method.) After the ingredients are completely blended and smooth, add in chocolate chips and stir by hand to combine. Bake in a well greased pie pan at 350′F for 35-40 minutes. It should feel firm, but this is a chewy cookie, so it won’t completely set up. Let it rest in the pan for 5-10 minutes before serving
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