by Nicky Skinner March 28, 2018 2 min read

 

I've been experimenting with more legumes in my diet of late (my body seems to have been craving them postpartum!). I used to make a deliciously dense and fudgy black bean brownie, that although claimed to be 'gluten-free' and free from flours, was packed with brown sugar so gave a decent sugar dump!

I thought I'd have a go at making it lower in sugar, so I subbed the cup of brown sugar for a banana (adds a lot of natural sweetness) and a touch of rice malt syrup. It's also egg free and dairy free for all those allergies out there.

I think this version is still as awesome, but won't send the kids into hyperdrive at lunchtime!

 

INGREDIENTS:

  • 2 x 400g tins black beans 
  • 3/4 cup almond flour
  • 1/2 cup raw cacao powder
  • 2 tsp baking powder
  • 1/8 cup melted coconut oil
  • 1 large banana, mashed
  • 2 Tbsp smooth peanut butter
  • 3 Tbsp rice malt syrup (or maple syrup)
  • 50g dark chocolate, chopped (dairy free if needed)

DIRECTIONS:

1. Preheat oven to 180 degrees and line a 20cm x20cm slice tray with baking paper.

2. In a food processor, add beans, banana, oil, peanut butter and rice malt syrup and pulse to combine, until beans are completely smooth.

3. Add almond flour, cacao powder and baking powder. Mix again.

4. Use a spatula to scoop mixture into pre-prepared slice tin. Smooth the top and sprinkle with chopped chocolate.

5. Cook in oven for 25 minutes. It may not look totally cooked in the middle, but this makes a delicious fudgy brownie!

Once cooled, brownies will keep up to 5 days in the fridge. They also freeze brilliantly.

 


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