Sometimes it’s nice to have a healthier version of a naughty treat, and with my friend being Vegan and me being gluten free I thought I’d give this a try to suit both our needs. I was delighted with the results, better than conventional brownies I’d say!
Ingredients:-
- 1 can kidney beans drained and rinsed
- 250g cooked beetroot
- 2 teaspoons of vanilla paste
- 200g of all purpose gluten free self raising flour
- 150g sugar
- 90g raw cacao powder
- 2 tablespoons of coconut oil
- 250ml almond milk
Method:-
- Preheat oven to 180c
- Add the kidney beans and beetroot to a blender and blend until smooth
- Stir in the vanilla paste
- In a large bowl mix the flour, sugar and cacao powder together
- Pour in the bean and beetroot mix and combine
- Melt the coconut oil in a pan and then add to the mix
- Add the almond milk and mix all together
- Spoon into a lined brownie tin and bake in the oven for 40 minutes
- Allow to cool on a wire rack out of the tin before cutting into 9 large squares and devouring with your loved ones! Happy baking! 🍰
