Bean brownies, vegan and gluten-free

Ingredients for 4 servings:

• 500 g kidney beans, from the jar or can
• 100 g oat flakes, gluten-free
• 1 tsp cream of tartar baking powder
• 1 pinch of salt
• 6 tbsp cocoa powder
• 100 ml rice milk (rice drink) or other vegan milk
• ½ vanilla pod(s) or vanilla from the mill
• 50 g coconut oil
• 100 g apple sauce or pear sauce
• 10 tbsp fruit sweetener, e.g. agave syrup
• 1 tbsp chia seeds
• 50 g dark chocolate chips, optional
• 4 tbsp almonds, chopped or nuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

super tasty, super fast

Place the kidney beans in a sieve and rinse thoroughly until the water runs clear. Grind the oats in a blender. Combine the oats, baking powder, salt, cocoa powder, rice milk, vanilla, coconut oil, applesauce, kidney beans, and fruit sweetener in a bowl and blend thoroughly with an immersion blender until smooth. If you don’t have an immersion blender, you can also use a high-performance blender. Taste the batter and add more sweetener if desired. Mix the chia seeds with 3 tablespoons of water and let it swell briefly. Then stir the chia seeds into the batter along with the chocolate chips and almonds. Place the batter in a baking dish or on a small baking sheet and bake in a preheated oven at 175°C for about 30-40 minutes. Baking times may vary depending on the thickness of the batter. Very important: When tested with a skewer, the batter should still be moist. After baking, let the cake cool and cut into pieces.