Carob black bean brownies (low fat)

1 can black beans (540 ml), rinsed and drained
1 cup (250 ml) water
2 cups brown sugar, packed
1.5 cups (375 ml) quinoa (or other) flour
1.25 cups (310 ml) carob powder, sifted
1 cup (250ml) coarsely chopped cashews (optional)
1 tps (5 ml) baking powder
1.5 (375 ml) cooked quinoa made with water (incredibly easy to do in the microwave: 2 parts water to 1 part quinoa, cover and cook for 10 mins)
Preheat oven to 175 degrees C. Lightly grease a 3.5 litre metal baking pan with canola oil. In a food processor, pulse the beans. Slowly add the water to puree. Set aside.
In a large bowl, mix together the brown sugar, quinoa flour, carob powder and cashews (is using) and baking powder. Gently fold in the cooked quinoa.
Add the bean puree and stir well to combine. The batter will be very thick. Spoon the batter into the prepared pan and flatten the top with a spatula. Bake in the centre of the oven for 50-55 minutes, or until centre if firm and a toothpick comes out clean. Remove from oven and cool completely on a wire rack before cutting. Makes 16 brownies. Keeps in a covered contained in a cool place for up to 4 days.

Adapted from the Vegetarian’s complete quinoa cookbook by Mairlyn Smith , thanks to Rosemaree

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