The sun is out and it is an outrageously gorgeous day out there. Heading out to ride my bike. Packed a picnic of my mock curry tuna salad using my fermented figs to spread on my muun chi Bites, a couple of apples and my gluten free black bean brownies. Cacao is high in polyphenols and is great for my blood flow.
Here’s the recipe for my black bean brownies using muun chi CoCoFir and upcycled almond pulp. No eggs, no flour, no refined sugar.
Preheat oven to 350 degrees
Ingredients
1 1/2 cups black beans drained and puréed in your food processor
2 tbsp raw cacao and 1/4 c raw cacao nibs
1/3 cup upcycled almond pulp and 3 T coconut flour,
or you may use 1/2 c of your favorite gluten free flour
1/4 cup almond butter
1/4 tsp salt
1/4 cup pure maple syrup
1/4 cup CoCoFir - Cacao or original
2 tsp pure vanilla extract
1/2 tsp baking powder
Add all the ingredients into the food processor, except the cacao nibs
Spread the batter into a round pie tin or an 8x8 pan; sprinkle with cacao nibs. Bake for 25 minutes in the 350 oven. Let cool completely before slicing. These brownies can be served gooey or more cakey depending on how you like it....just vary the time.
Enjoy with your favorite dairy free ice cream or pack on a picnic!
