FLOURLESS KIDNEY BEAN BROWNIE

Serves: 12
Prep: 15 mins
Cook: 40 mins

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Nutrition per serving:

221 kcal
9g Fats
31g Carbs 7g Protein
7g Fiber

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   What you need :     

Brownie:

•17 oz. (500g) tinned kidney beans, drained weight

•10 dates, pitted

•5 tbsp. cocoa powder, unsweetened

•5 tbsp. honey

•1 ½ tsp. baking powder

•4 eggs

•3 tbsp. coconut oil

•2 bananas

•10 prunes, chopped

Glaze:

•3.5 oz. (100g) dark chocolate (75%)

•4 tbsp. almond milk

  What do you need to do :     

  • Preheat the oven to 350°F (180°C). Line a 8x12 inch (20x30cm) baking tin with baking paper.

  • Rinse and drain the beans then place in a food processor along with the dates, cocoa, honey and baking powder. Blitz together.

  • Add in the eggs, coconut oil and bananas and blend until smooth. Finally add chopped prunes and mix with a spoon.

  • Pour the batter into the prepared baking tin and bake for 40 minutes. Remove from the oven and place on a wire rack to cool.

  • To make the glaze:

  • Break the chocolate into cubes and place into a bowl. Add in the almond milk and melt it in a microwave for 30-60 seconds. Alternatively place the bowl over a pan of boiling water and stir until smooth. Once the brownie has completely cooled, pour the glaze over the top and allow a few minutes to set.