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.
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
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.