Bean Brownies, Vegan and Gluten-free
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g kidney beans, in a jar or a can
- 100 g oat flakes, luten-free
- 1 teaspoon tartar baking powder
- 1 pinch (s) salt
- 6 tablespoon cocoa powder
- 100 ml rice milk (rice drink) or another vegan milk
- 0.5 ½ vanilla pod (s) or vanilla from the mill
- 50 g coconut oil
- 100 g applesauce or pear sauce
- 10 tablespoon fruit sweetness, e.g., Agave syrup
- 1 tablespoon chia seeds
- 50 g chocolate drops, dark, optional
- 4 tablespoon almonds, chopped or nuts, chopped
Print Recipe
Pin Recipe Instructions
- Put the kidney beans in a colander and wash very thoroughly until the water runs clear. Finely grind the oatmeal in a blender.
- Put the oat flakes, baking powder, salt, cocoa powder, rice milk, vanilla, coconut oil, applesauce, kidney beans and the fruit sweetness in a bowl and mix everything very well with the hand blender until it is a fine mixture. If you don`t have a hand blender, you can also use a high-performance blender. Taste the dough and add even more sweetness if necessary. Mix the chia seeds with 3 tablespoons of water and let swell briefly. Then stir the chia seeds together with the chocolate pieces and the almonds into the batter.
- Put the dough in a baking dish or on a small baking sheet and bake in a preheated oven at 175 degrees for about 30 - 40 minutes. The individual baking time can vary and depends on the thickness of the dough. Very important: the dough should still be moist when testing the stick.
- After baking, let the cake cool down and cut into pieces.
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