When you’re making changes to your eating habits, it might seem as though the quickest way to get results is to cut out all the ‘unhealthy’ foods. We know of so many people who have done this and then found it can actually make it harder to commit to healthy eating.
Part of the reason for this is as soon as you tell yourself a particular food is off-limits, it usually becomes all you can think about! That’s why we are big believers in making small changes to your eating habits and gradually cutting back on those less-healthy options if that is what you want to do. Instead of making huge changes all at once, try substituting the foods you love for a healthier version.
For instance, if your sweet tooth is your weakness, there are lots of ways to indulge it without going crazy. Particularly when it comes to baking or making desserts, you can use healthier substitutes to make something just as tasty.
A great example is this recipe — brownies made with black beans and raspberries. Plus, you can enjoy these protein brownies vegan too!
One of the best things about these brownies is you get that lovely chocolate taste and brownie texture without a sugar overload. If you love getting into the kitchen and baking, this is an awesome recipe to try out.
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8 brownies
Dietary preferences: Vegan, Gluten-free, Nut-free
Ingredients:
- 2 tbsp chia seeds
- 400g can black beans, drained and rinsed (~250g after draining)
- 2 tsp vanilla extract
- 60ml maple syrup
- 1 tbsp coconut oil, melted
- 40g coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of sea salt
- 2 tbsp cacao powder
- 15g cacao nibs (optional)
- 100g fresh or frozen raspberries
Method:
1. Mix the chia seeds and 120ml (six tablespoons) of water in a small bowl. Set aside for 10-15 minutes until the mixture thickens.
2. Preheat the oven to 180°C (350°F) and line a 20cm square cake tin with baking paper.
3. Place the black beans, chia seed gel, vanilla, maple syrup and coconut oil in a high-powered blender or food processor and blend or process until a smooth batter is formed.
4. Place the coconut flour, baking powder, baking soda, salt, cacao powder and cacao nibs, if using, in a mixing bowl and stir to combine. Add the black bean batter and gently mix until combined.
5. Gently fold through the raspberries.
6. Transfer the mixture into the lined cake tin and bake in the oven for 20-25 minutes or until a skewer inserted into the centre comes out clean.
7. Leave the brownie to cool completely in the tin, then cut into triangles. Enjoy!
Tips for making black bean brownies
Once cooled, the brownies can be stored in an airtight container. Keep the container in the fridge and the brownies will last for up to five days. The brownies will become firmer once they have been refrigerated and have more of that yummy fudgy texture.
While this recipe uses canned black beans, you could also use the dry ones if that is what you have on hand. Just be sure to pre-soak, cook and drain them, then allow the beans to cool before you start the recipe.
Get baking these tasty black bean brownies!
Would you have guessed that black beans could make such an amazing looking sweet snack?
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