Blackberry Bars

April 2, 2018

  • 3/4 cup – blackberries

  • 1 tablespoon – chia seeds

  • 3 tablespoon – Ravine's Edge pure maple syrup

  • 15 ounce – cannellini (white kidney) beans, canned

  • 1/2 cup – applesauce, unsweetened

  • 1/4 cup – coconut oil

  • 1 cup – oats, dry

  • 1 teaspoon – baking soda

  • 1 teaspoon – cinnamon

  • 1/4 teaspoon – salt

  • 1/2 cup – almonds, sliced

  1. In a medium bowl, squish a 6 ounce package of blackberries with a fork. Stir in 1 tablespoon chia seeds and 1 tablespoon of the maple syrup (the rest will be used later). Set this blackberry jam aside to congeal.

  2. Grease an 8 x 8 inch baking dish and preheat the oven to 325* F.

  3. Rinse and drain a 15 ounce can of white beans (cannellini or great northern). Add them to a blender or large food processor.

  4. To the blender or food processor, also add: 2 tablespoons of maple syrup, applesauce, melted coconut oil (or butter), rolled oats, baking soda, cinnamon, and salt. Blend until a batter forms.

  5. Add 1/2 cup of almonds and blend until combined, or just mix in if you want added texture.

  6. Pour 2/3 of the blender bean mixture into the prepared 8 x 8 inch pan. Spread it out evenly. You'll want about 1 cup of batter set aside.

  7. Pour the blackberry jam on top of the bean layer and carefully spread evenly.

  8. Drop small spoonfuls of the set aside bean batter on top, covering evenly. Not all the blackberry jam will be covered and that's okay. Optional: sprinkle extra almonds or oats on top for texture.

  9. Bake for 30 minutes at 325* F. Allow to cool to room temperature and then refrigerate overnight. Cut into nine squares and serve cold.












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Medina, OH 44256


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