There are lots of recipes for bean brownies and for good reason. The unlikely ingredient gives the brownie a great texture and keeps it moist while reducing the amount of fatty ingredients in the recipe.
Tin kidney beans/black beans (drained and rinsed)
125ml maple syrup
50g coconut oil (melted)
250ml almond milk
200g plain gluten free flour (I used doves farm)
50g flaked/ground almonds
– In a food processor put the coconut oil, maple syrup and beans and blend until it is a smooth paste.
-Measure out your flour, almonds and cacao a add to the food processor. Slowly pour in the almond milk whilst the processor is on until all the ingredients are incorporated.
-Empty the batter into a lightly greased oven proof dish and spread the batter so it is around 1 deep.
-Bake the brownie for 20mins in a 180′ oven.
-Allow the brownies to cool for at least 30 mins before slicing and carefully removing from the dish onto a cooling rack
I like to drizzle them in some dark chocolate if I have some to hand.