Happy Wednesday everyone!
Did you notice that Wednesday has become the day I post new recipes over here? I really try to make my posts a regular thing now and somehow the middle of the week it is. By the way I do have plans to write about other things than just recipes so keep your eyes open for that.
Nowadays I crave sweet things a lot and since I really want to avoid any processed sugar I’m always on the hunt for healthy alternatives. I’m a big fan of unusual ingredients in a sweet treat or dish that add a nutritional value. Adding beans in a sweet recipe is nothing really new and you may have already tried a recipe like this but I really wanted to put my own stamp on it. This recipe came together real quick and was so easy to whip up.
For the ones totally new to this you may wonder how the heck kidney beans or beans in general would work in those brownies here but believe me they do work and you can’t taste them. They’re also super moist and just delicious. Both of my girls love them and they normally don’t like kidney beans. So job well done I would say. Fed the kids kidney beans without them even knowing. 😉
Kidney beans are a great meat substitute for vegans and vegetarians. They contain a lot of protein and fibre. They are also a great source of magnesium and flavonoids making them great for muscles and the nervous system as well. I love kidney beans for the sweet and floury taste that just pairs well in many dishes. Try them in this brownie recipe or my veggie chilli.
Have a beautiful day!
- 1 glas/can kidney beans
- 60 ml sunflower oil
- 2 organic eggs
- 100 grams ground almonds
- 100 grams whole spelt flour
- 1 tsp baking powder
- pinch of salt
- 30 grams unsweetened cacao powder
- 80 grams coconut sugar
- 1 tsp ground vanilla
- 100 ml almond milk or other plantbased milk
- 2 tbsp maple syrup
- 60 grams dark chocolate, preferably sweetend with coconut sugar
Preheat oven to 180°/350F and line a rectangular baking dish with baking parchment.
Rinse the kidney beans under water and blend them in a food processor along with sunflower oil until smooth. You can also use a hand blender.
Add in all other ingredients apart from the chocolate and mix.
Fill the batter into the prepared baking dish, chop the chocolate and sprinkle over the batter.
Bake on the middle rack for about 20 minutes. Take out the brownies and let them rest for a couple of minutes. Remove from the baking dish and let cool on a wire rack. Cut in pieces and enjoy!
The brownies can be stored in the fridge for several days. They taste delicious when cooled.