I made flourless brownies from beans yesterday evening, and then I had them for breakfast.
Skeptical?
Don’t be… they are awesome. Fudgy, tasty, nutritious, not too sweet… feel free to improvise, but here’s what I did:
The Incredible Edible “Beanie”
Navy beans (soaked, cooked & rinsed, from 125g dry)
Chickpeas (1/2 can drained & rinsed)
3 eggs
2 tsp vanilla extract
½ cup skim milk
2 tbsp vinegar
4 heaping tsp instant coffee + about 4 tbsp water
2/3 cup unsweetened cocoa powder (Dutch alkali – hence I used the vinegar)
½ cup Splenda-brown sugar blend
4 tbsp ground flax
2 tsp cinnamon
1½ tsp baking powder
½ tsp salt
1½ tsp baking soda
½ cup walnuts
Pam for pan (9” x 12”)
Nutritional Information
Each (makes 16)
133 Calories
6g Protein
5g Fibre
5g fat (1g saturated, 0g trans fat, 1 mono, 2 poly)
10% RDA of Iron
783mg Omega-3 fatty acids
Puree all ingredients – except cocoa, brown sugar & walnuts - in blender (unless you have a super blender or food processor). It is important to puree the beans well.
Pour into mixing bowl and stir in cocoa, brown sugar and nuts by hand.
Bake for 30 mins at 350F but check carefully… it’s better to undercook. Let cool completely on stovetop, then chill in fridge before cutting & eating.
I know it's hard to wait, but these have a better flavour and consistency when chilled.
Enjoy!
