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!
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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Looking for a way to sneak more veg into your kids? Even your grown-up kids?
These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!
Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!
This is a delicious recipe to whip up and pop in the lunch box this week.
The same delicious flavour and texture as the original, minus the sugar, butter and flour!
Packed full of fibre and vitamins, it'll be gobbled up in no time.