1 cup cooked beans (red, black, aduki)
1/2 cup evaporated cane juice or turbinado sugar
3 T oil
2 T coffee
4 T cocoa powder
1/2 cup applesauce
2 tsp vanilla
1/2 tsp salt
3/4 cup whole wheat pastry flour*
1 T ground flax meal
1 1/2 tsp baking powder
1/2 cup chocolate chips
cooking spray
Pre-heat the oven to 350 degrees.
Put the beans and sugar into a food processor and blend until smooth. Add the oil, cocoa powder, coffee, applesauce, vanilla and salt and blend.
Mix the flour, flax meal and baking powder in a separate bowl. Add the bean mixture and stir until nearly mixed. Add the chocolate chips and nuts and mix until all the flour is blended.
Lightly spray an 8x8 baking pan. Pour in the batter into the pan and spread it out evenly. Bake for 25-30 minutes, or until the top springs back and a toothpick comes out clean. Let the pan cool on a rack. Cut and serve with non-dairy ice cream or soy whipped cream.
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Created by KatherineL
Although quinoa is typically used as a grain, it is actually a seed native to South America. It is high in protein and can be used as an alternative to rice.
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