Love snickerdoodle cookies...or I did before I converted. So I decided to make snickerdoodle brownies instead of cookies. Couple attempts and this is my recipe.
Snickerdoodle Blonde Bean Brownies
1 15 oz can butter beans, reserving 3 TBSP juice, drained and rinsed
2 tsp. pure vanilla extract
2 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1 c. brown rice flour
1/4 c. turbinado sugar (or brown sugar)
1 1/2 tsp. baking powder
1 TBSP. cinnamon
1/2 tsp. nutmeg
1/4 c. almond milk
3 TBSP. reserved bean juice
Preheat oven to 350 degrees. Lightly spray a 6" x 10" baking pan or a brownie pan with non-stick cooking spray.
-In a food processor combine the beans, vanilla, maple syrup, and salt until smooth.
-In a large bowl, whisk together the brown rice flour,sugar, baking powder, cinnamon, and nutmeg.
-Add the bean mixture to the bowl along with the almond milk and bean juice.
-Combine well. If a little dry, can add almond milk a tablespoon at a time.
-Spread into prepared pan.
-Bake for 25-30 minutes until toothpick comes out clean.
Let cool, cut and gobble up!