Rhubarb & Black Bean Brownies

Rhubarb & Black Bean Brownies are next level.
Seasonal rhubarb is beautiful but if you have ever cooked with it,
I’m sure you have experienced how tart it is. Adding it to a chocolatey sweet treat like brownies works so well as it balances these flavour profiles.
Using black beans in brownies is such a hack to up your legume intake to support your gut microbiome diversity as well as increase protein.
Try the dream combo below.

 
Rhubarb & Black Bean Brownies
 

Servings: 12 Brownies

Ingredients

5 Rhubarb Stalks, chopped
1 x 400g can Black Beans, rinsed & drained
2/3 cup Buckwheat Flour
2 Free-Range Eggs
1 tbsp Extra Virgin Coconut Oil
1 tsp Vanilla Extract
1½ tbsp Cacao Powder
1/2 cup Rice Malt Syrup
½ tsp Baking Powder
¼ tsp Salt
1/2 cup Dark Cacao Chocolate Chips

 
Rhubarb & Black Bean Brownies
 

Method

1.     Heat rhubarb in a saucepan with a splash of water until completely softened, approximately 10 – 15 minutes. Allow rhubarb to cool.

2.     Preheat oven to 180 degrees.  

3.     Blend cooled rhubarb with all remaining ingredients except for chocolate chips into a smooth consistency.

4.     Pour mixture into a brownie tin.

5.     Sprinkle choc chips on top.

6.     Bake for 25-30mins or until cooked through.

Want to see this recipe in action?

View on @naturalspoonfuls Instagram here.

Previous
Previous

Loaded Sweet Potato with Hommus & Cherry Tomatoes

Next
Next

Rich GF Chocolate Puddings