Beet and beans brownie

Name: Beet and beans brownie
Cook time: PT< 60 minsM
Yield: 9
Cuisine: Gut and metabolic health
Ingredients: 1.000 tin (400g) black beans; 150.000 g beetroot (pre-cooked); 100.000 g almond flour; 100.000 g dark chocolate; 100.000 ml extra virgin olive oil; 75.000 ml maple syrup; 2.000 pcs eggs; 1.000 tsp baking powder; 1.000 tsp vanilla extract; 0.250 tsp salt

mindful treats

vegetarian

< 60 mins

oven

Ingredients

Imperial Metric

1 tin (400g) black beans
150g beetroot (pre-cooked)
100g almond flour
100g dark chocolate
100ml extra virgin olive oil
75ml maple syrup
2 eggs
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

Allergens are marked in bold.

Method

We used dark chocolate with 80% cacao for this recipe.
1. Preheat the oven to 180°C. Melt the dark chocolate. Drain and rinse the black beans.
2. In a blender mix together all the ingredients until well combined then pour the batter in a 20x20cm baking tin (or similar size) lined with parchment paper.
3. Bake for 40-45 minutes. While in the oven, cracks may appear in the top layer. That is expected to happen and is completely normal.
4. Wait for it to fully cool before slicing and serving.

Nutritional Information

Average nutritional values	Per serving (recipe serves 9)
Energy	303 kcal
Fat	22.4 g
of which saturates	5.5 g
Carbohydrates	16.0 g
of which sugars	10.0 g
Fibre	4.1 g
Protein	6.2 g