3

Gluten-free black bean brownies

Total Time
55 min
Prep
15 min
Cook
25 min
Serves
16
Difficulty
Moderate
Ingredients

oil spray

1 x 3 second spray(s)

fresh dates

150 g, medjool variety, pitted

canned black beans, rinsed, drained

400 g, (1x400g can)

olive oil

cup(s), (80ml) light variety

honey

1 tbs

almond meal

40 g, (⅓ cup)

Cacao powder

50 g, (½ cup)

baking powder

1 tsp, gluten-free

egg(s)

1 medium

hazelnuts

45 g, (⅓ cup) chopped, lightly toasted

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper, extending paper 5cm over the sides.
  2. Place dates in a heatproof bowl. Cover with ⅓ cup (80ml) boiling water. Cover and stand for 10 minutes. Process date mixture, black beans, oil and honey in a food processor until smooth.
  3. Add almond meal, cacao powder, baking powder and egg. Pulse until combined. Stir in hazelnuts.
  4. Spread mixture into prepared tin and smooth surface. Bake for 20-25 minutes or until just firm to touch. Stand in tin for 15 minutes before turning onto a wire rack. Dust with 1 tsp cacao powder dusted over top.

Start eating better than ever!