When it comes to making healthier flourless muffins, cakes and brownies, getting the right consistency can be difficult… When it works however, there’s cause for celebration, as the result is something that cooks well, tastes delicious, and is 100% good for you!
Butter beans are high in potassium, magnesium and plant-based protein, making them an ideas addition to an active lifestyle to help improve circulation, muscle recovery, relaxation and repair. Beetroot is high in nitric acid, which is brilliant at boosting blood flow and increasing iron levels. Bananas are also famously high in potassium, and one of the best foods for preventing and repairing sore muscles. In short, these brownies make a great breakfast, post-exercise snack and dessert, and are worth making asap to get you through the week!
INGREDIENTS
(makes enough to fill a standard loaf tin)
Brownies:
- 1 can butter beans
- 2 small beetroot (cooked or steamed to soften)
- 1 banana
- ½ cup cocoa
- 1 tbsp stevia
- 1 handful seasonal berries
- 1 tbsp hemp seeds or your choice of nuts / seeds
- 1 tbsp coconut oil (melted)
- 2 eggs / 2 chia ‘eggs’ / 2 flax ‘eggs’
- ¼ cup your choice of milk
- 1 tsp baking powder
- ½ tsp baking soda
Topping:
- 1 tbsp peanut butter
- 4 squares dark chocolate
- 1 tbsp cacao nibs
METHOD
- Pre-heat the oven to 180C
- Blend the cooked beetroot, butter beans, milk and banana to create a puree
- Pour the puree into a large mixing bowl and add all the other brownie ingredients
- Mix to combine and pour into a lined loaf tin
- Bake for roughly 45 minutes or until you can slide a toothpick or knife cleanly in and out of it
- When baked, remove from the oven and leave to cool completely
- Remove from the loaf tin and place on a tray or cooling rack
- For the topping, melt the chocolate and peanut butter together and pour over the top of the brownie
- Sprinkle over the cacao nibs and serve when the chocolate has set!
- Store in the fridge and consume within 1 week
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