Black Bean Brownie Pudding
Black Bean Brownie Pudding
Ingredients
- 1 cup black beans, from a jar, drained and rinsed
- 3 tablespoons ground flaxseeds
- 6 tablespoons warm water
- 1-2 tablespoons milk, to blend
- 1/2 cup spelt flour, oat flour works as well
- 1/2 cup coconut sugar
- 3/4 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup coconut oil
- 1 teaspoon pure vanilla extract
- drizzle maple syrup
- pinch salt
Instructions
- 1
Preheat oven to 160°C (320°F).
⏱️ 5 min•🌡️ 160
- 2
Lightly grease a 12”x8” baking dish.
⏱️ 2 min
- 3
Make the flax “egg” by mixing 3 tablespoons of ground flaxseeds with 6 tablespoons of warm water in a bowl. Set aside to set for 5-10 minutes.
⏱️ 2 min
- 4
Melt the 1/2 cup of coconut oil and set aside to cool slightly.
⏱️ 3 min
- 5
In a food processor or blender, blend the 1 cup of drained and rinsed black beans, 1-2 tablespoons of milk, and the prepared flax mixture until smooth.
⏱️ 5 min
- 6
In a large bowl, mix the 1/2 cup of spelt flour, 1/2 cup of coconut sugar, 3/4 cup of unsweetened cocoa powder, a pinch of salt, 1/2 teaspoon of baking powder, and 1/2 teaspoon of bicarbonate of soda until well combined.
⏱️ 3 min
- 7
Add the blended black bean mixture, 1 teaspoon of pure vanilla extract, the melted coconut oil, and a drizzle of maple syrup to the bowl with the dry ingredients. Mix well until a uniform batter forms.
⏱️ 3 min
- 8
Transfer the batter into the greased baking dish and even the top with a spatula.
⏱️ 2 min
- 9
Bake in the preheated oven for around 20 minutes, or until the top is firm but the inside is still a bit gooey.
⏱️ 20 min•🌡️ 160
- 10
Serve warm with Greek yogurt, berries, or just on its own.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean Brownie Pudding
- 1 cup black beans, from a jar, drained and rinsed
- 3 tablespoons ground flaxseeds
- 6 tablespoons warm water
- 1-2 tablespoons milk, to blend
- 1/2 cup spelt flour, oat flour works as well
- 1/2 cup coconut sugar
- 3/4 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup coconut oil
- 1 teaspoon pure vanilla extract
- drizzle maple syrup
- pinch salt
Instructions
- 1
Preheat oven to 160°C (320°F).
⏱️ 5 min•🌡️ 160 - 2
Lightly grease a 12”x8” baking dish.
⏱️ 2 min - 3
Make the flax “egg” by mixing 3 tablespoons of ground flaxseeds with 6 tablespoons of warm water in a bowl. Set aside to set for 5-10 minutes.
⏱️ 2 min - 4
Melt the 1/2 cup of coconut oil and set aside to cool slightly.
⏱️ 3 min - 5
In a food processor or blender, blend the 1 cup of drained and rinsed black beans, 1-2 tablespoons of milk, and the prepared flax mixture until smooth.
⏱️ 5 min - 6
In a large bowl, mix the 1/2 cup of spelt flour, 1/2 cup of coconut sugar, 3/4 cup of unsweetened cocoa powder, a pinch of salt, 1/2 teaspoon of baking powder, and 1/2 teaspoon of bicarbonate of soda until well combined.
⏱️ 3 min - 7
Add the blended black bean mixture, 1 teaspoon of pure vanilla extract, the melted coconut oil, and a drizzle of maple syrup to the bowl with the dry ingredients. Mix well until a uniform batter forms.
⏱️ 3 min - 8
Transfer the batter into the greased baking dish and even the top with a spatula.
⏱️ 2 min - 9
Bake in the preheated oven for around 20 minutes, or until the top is firm but the inside is still a bit gooey.
⏱️ 20 min•🌡️ 160 - 10
Serve warm with Greek yogurt, berries, or just on its own.
⏱️ 1 min