Bean Brownies with Cashew Cream
- These amazing, delicious, perfectly sweet and slightly salty brownies are made without the use of cane sugar, flour, gluten and dairy!
- A healthy and nutritious alternative to regular brownies.
- Full of protein!
- You won’t believe they are made using beans.
Organic Red Kidney Beans 1kg (Sussex Wholefoods)
250g cooked red kidney beans
Ground Golden Flaxseed 500g (Sussex Wholefoods)
4tbsp ground flax
Organic Almonds (1kg) - Sussex WholeFoods
0.25cup almonds ground
Organic Raw Cacao Powder 500g (Sussex Wholefoods)
50g cacao powder
Organic Coconut Sugar (1kg) - Sussex Wholefoods
150g coconut sugar
Buckwud Canadian Maple Syrup 250g (Rowse)
3 tbsp maple syrup
Sunflower Oil, Organic 500ml (Clearspring)
0.5 cup sunflower oil
Gluten-Free Baking Powder 250g (Sussex Wholefoods)
1tsp baking powder
Bicarbonate Of Soda 100g (Sussex Wholefoods)
0.5tsp bicarb soda
Organic Cashew Nuts (1kg) - Sussex WholeFoods
0.5cup cashews soaked
Organic Medjool Dates (1kg) - Sussex WholeFoods
5 dates soaked
Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
0.5tsp salt
Other Ingredients
- 8tbsp hot water (to make flax egg).
- Hot water to soak dates and cashews.
Method
- Preheat your oven to 180°C.
- Mix 4tbsp ground flaxseed with 8tbsp hot water and set aside for 10 minutes.
- Soak cashews and dates in a bowl of hot water for at least 30 minutes.
- Grind your almonds and oats in a blender until you reach a flour-like texture.
- Place kidney beans in a blender and blend until smooth.
- Place all ingredients (apart from dates and cashews) in the big mixing bowl and mix well.
- Pour your brownie batter mix into a baking mould and bake for 40 minutes.
- Remove from the oven and leave to cool.
- Remove cashews from the water and rinse. Place in a blender. Squeeze the moisture from dates and add to cashews. Add a pinch of salt and blend until smooth. Add a little bit of water if the mix is too thick.
- Spread the cashew & date mix on your brownies and enjoy!
