Wholesome Child : Recipe Preview AU
119 Prep time: 10 mins Cooking time: 25-30 mins Makes: 16 mini brownies (approx) INGREDIENTS 11⁄2 cups (270g) cooked black beans or 1 x 400g canned black beans, rinsed, drained 3 eggs 3 tbs coconut oil, plus a little more for coating the baking dish 1/3 cup (30g) cacao powder 2 tbs carob powder pinch of sea salt 3 tsp vanilla powder or extract 1 tsp baking powder 1/2 cup (75g) coconut sugar (to sweeten further, add an extra 1/4 cup (35g) coconut sugar or a pinch of stevia) EQUIPMENT high-speed food processor INSTRUCTIONS Preheat oven to 160̊C. Grease a small square 20cm x 20cm baking dish with coconut oil. Place all the ingredients in a blender and process at a high speed until smooth. Pour the mixture into the prepared baking dish. Place in oven and bake for 25-30 mins. Check after 25 mins by sliding a knife into the brownie. If it comes away clean, the brownies are ready. Allow to cool before cutting into little squares. Serving and storing leftovers: Serve immediately, store in fridge for 4 days or freeze for up to 4 months. Serve with coconut cream and fresh strawberries for a dessert treat. 119 step 3: vegetable recipes Rich Chocolate Black Bean Brownies It’s hard to believe that the base of this chocolatey goodness is made from black beans, making them high in folate and a good source of iron and fibre. VEG Vegetarian Gluten Free Nut Free “This is my go-to chocolate treat when my kids have playdates and the mums often want to indulge too.” Dairy Free TIP These brownies may be a treat, but they’re also a protein-packed addition to lunch boxes.
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