Well hey there Sherlock. I had a pan of these bars ready for our stakeout, but somehow, they disappeared.
But let’s focus on the real mystery, ‘k?
Today’s post is a super fun one! There is an amazing blogging group called the Mystery Dish and every month, one of the blogger’s hosts and picks out a number of mystery ingredients. The other bloggers then get to create something using at least three of the ingredients and the host also gets to invite one guest blogger to join the fun. Zainab at Blahnik Baker invited me! I was pumped, I mean, doesn’t this sound like a blast?
It was. And I loved it. Here is the list of the ingredients:
Green tea or matcha powder
Prickly pear cactus
You who did prickly pear, I applaud you. That and the matcha powder, which I’m kind of jealous of, because it’s really cool.
I am not a savory blog (although I’m considering working in lunch and dinner options) so I immediately picked the apples. I was going to just do cardamom and ginger after that, but I figured that was a cop out, especially with how creative these bloggers are every month. (Seriously, stalk their mystery dish archives – they’re amazing.)
You know black bean and chickpea blondies? Yes, I’m going there. I was going to find out if you could do it with pinto beans.
Thanks to Google, Scarletta Bakes, and a heck of an amount of cinnamon, apples, and walnuts, I found out you CAN make desserts with pinto beans and it is my favorite bean based dessert to date.
It tastes just like this Apple Crisp, no joke. But with only 8 ingredients.
Now, I had a really hard time coming up with a name for it. It isn’t blondies, they turned out waaaay too soft for blondies. They aren’t chewy at all, in fact, my mom hit the nail on the head when she described them as having pumpkin pie texture, just without the pumpkin. So I called them pie bars. But there is no crust or traditional filling and I do apologize for any confusion … but a good mystery always makes you do a double take. These are smooth, soft, pie like bars filled with crunchy, but creamy, walnuts, and spiced apples.
Serve it with some vanilla ice cream (vegan of course … otherwise my title is misleading AGAIN ) and you will be in apple pie bar heaven.
PS NO one in my family could tell there were beans. They couldn’t even tell it was healthy aka “for the blog” – so go for it!
- 1 can (15 oz) pinto beans, rinsed well
- ½ cup oil (melted coconut or canola)
- ½ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- ⅔ cup packed brown sugar
- 4 eggs *I goofed, eggs are NOT vegan. I have not tried an egg substitute so I apologize for the confusion!*
- 1 apple, chopped (I used a red variety but Granny Smith would be great!)
- ⅔ cup walnuts, chopped
- Preheat oven to 350. Lightly grease 9x13 pan.
- In a food processor, blend pinto beans, oil, applesauce, honey, brown sugar, and eggs together until smooth, blending for about a minute.
- Pour mixture into prepared pan and sprinkle with chopped apple and walnuts.
- Bake for 40-45 minutes.
- Let cool until set.
- Serve by itself or with ice cream (SoDelicious' soy vanilla ice cream is SO good)
Here are everyone else’s recipes!
- Green Chile Chicken Soup – Chez CateyLou
- Crockpot Chicken Chilli Stew – Yummy Healthy Easy
- Spiced Apple Crisp – I Want Crazy
- Kale Salad with Sesame-Lime Dressing – The Pajama Chef
- Spiced Mini Skillet Apple Crisp – Culinary Couture
- Pan Seared Pork Chops with Spicy Apple Chutney – Flavor the Moments
- Matcha Swirl Cheesecake – Baking a Moment
- Green Chile Cheese Pinwheels – I Dig Pinterest.
- Baked Apple Donuts with Cardamom Cream Cheese Glaze – Joyful Healthy Easy
- Vegan Gluten-Free Ginger Walnut Apple Pie Bars – The Sweet-Tooth Life
- Apple Feta Salad with Toasted Sesame Seeds – The Well Floured Kitchen
- Apple Cardamon Crisp – Blahnik Baker