Black bean brownies
Black bean brownies
These are a yummy, gluten-free chocolate treat full of good protein. I use banana to add a little extra sweetness and as a binder, so there is a little banana flavour in the background.
Yields: 1 large loaf pan
Ingredients
1 ½ cups cooked black beans[i]
½ cup ripe banana
¼ cup coconut oil – liquid
¼ cup coconut sugar
¼ cup raw cacao powder
1 teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon salt
1 chia egg – 1 tablespoon ground chia and 3 tablespoons water
½ cup plant-based chocolate chips (split in half)
Steps
Preheat oven to 350 F. Lightly grease a loaf pan with coconut oil.
Combine the ground chia and water in a small dish, let it sit to thicken.
Put the beans, banana, coconut oil and coconut sugar in a food processor. Blend until well combined.
Add the cacao, vanilla, baking powder and salt. Mix again and then add in the chia egg.
Remove the blade from the food processor, then fold in half the chips by hand. Pour it into a greased loaf pan and top with the remaining chocolate chips.
Bake for about 25 minutes or until the top is set and the brownies start to pull away from the sides.
When it is cooled, slice and enjoy.
[i] Soak the dry beans overnight. Rinse the beans well. Put in a pot with enough water to cover. I use non-chlorinated water for all my soaking and cooking. Bring to a boil - simmer for about 30 to 40 minutes - until the beans are tender. I usually make a large batch and freeze them in one to three cup serving sizes. You can also use salt-free canned beans for this recipe.
