Red Kidney Bean Brownies

dairy-free; gluten-free; sugar-free (if using xylitol) & yeast-free

These are the perfect guilt-free tea time treat for the whole family

½ cup (125ml) ground flax seed powder
½ cup (125ml) purified water
400g tin of red kidney beans, drained and rinsed
¼ cup (60ml) olive oil
½ cup (125ml) raw honey, xylitol or unrefined sugar
¼ cup (60ml) psyllium husks, teff or sorghum flour
½ cup (125ml) desiccated coconut or ground almonds
½ cup (125ml) pecan or walnuts (optional)
½ cup (125ml) carob or cacao powder
1 heaped tsp (7ml) bicarbonate of soda
1 tbsp (15ml) fresh lemon juice
100 g dairy-free chocolate, roughly chopped into chunks
½ tsp (2ml) sea salt
1 tsp (5ml) vanilla extract

Method
  1. Pre-heat the oven to 180  ̊C and lightly grease and line a baking tin (approx. 23cm)
  2. Mix ground flax seed with water and set aside to thicken.
  3. Place the beans in a food processor and blend at high speed for 10 seconds.
  4. Scrape down the sides and blend for another 10 seconds.
  5. Add all ingredients to blender except the chocolate chunks and blend at medium speed for 30 seconds.
  6. Add the chocolate chunks to the blender and blend on medium speed for 15 seconds.
  7. Pour the mixture into the tin and then bake in the oven for 60 minutes, opening halfway to cover the brownies loosely in foil.
  8. Remove from the oven and set aside to cool down until just warm.
  9. Can be served as a warm pudding with home-made ice-cream or slice and cool down.

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