Gluten-free brownies

Ingredients for 1 servings:

• 2 can/n kidney beans, 425 g each
• 3 eggs
• 1 cup of cane sugar
• 6 tbsp coconut oil
• 6 tbsp cocoa powder
• 1 tsp cinnamon powder
• tsp baking powder
• pinch(s) of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian, low carb, for a 26 cm springform pan

The cup holds 250 ml, 1 tbsp holds 15 ml. Preheat the oven to 200 °C (top/bottom heat). In a small bowl, mix the cocoa powder, baking powder, cinnamon powder, and a pinch of salt. In a mixing bowl, beat the eggs, coconut oil, and sugar with a hand mixer until the mixture is creamy. Add the rinsed beans and mix again until you get a smooth consistency. Stir the cocoa mixture into the wet mixture with a wooden spoon. Pour the batter into a greased 26 cm springform pan and smooth it out. Bake the batter on the middle rack for approx. 40-50 minutes. Let cool and cut into 12 cubes. Approx. 177 kcal per serving.