Borlotti Bean Brownies
A decadent vegan way to introduce beans to kids, with Falksalt.
1 package Jack’s Quality Borlotti Beans, drained and rinsed of stock
6 tablespoons raw cacao powder or cocoa powder
2 tablespoons flax powder (ground flax seeds)
2 teaspoons pure vanilla
1 Cup coconut palm sugar
2 teaspoons balsamic vinegar
¼ cup of Almond Butter needs to be added to the ingredients.
1/4 teaspoon Falksalt Natural Sea Salt Flakes
1/2 teaspoon baking soda
3/4 Cup dairy free chocolate chips
Preheat the oven to 375°F and line a 9-inch square baking dish with parchment paper.
In a large food processor fitted with an S-blade, process the borlotti beans, almond butter, cocoa powder, vanilla and balsamic vinegar until smooth.
To the pureed beans mix, add ground flax, palm sugar, sea salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly.
Add the chocolate chips to the batter and pulse a few times to mix them in.
Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you’ll need to use the spatula to spread it evenly into the pan.
Bake until the top begins to crack and the center feels relatively firm to a light touch, about 35-40 minutes.
Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week.