Raspberry Cacao Brownies
Raspberry Cacao Brownies
2016-11-21 17:46:20
Prep Time
10 min
Cook Time
35 min
Ingredients
- 1 cup soaked and cooked red beans (or from a can)
- 1 cup oat flour*
- 1/2 cup buckwheat flour
- Pinch of salt
- 1 tsp baking powder
- 1/3 cup date paste**
- 6 tbsp raw cacao powder
- 1 cup frozen raspberries
Instructions
- Preheat oven to 170C (375F).
- Blend all ingredients except raspberries in a food processor until smooth. Fold in the raspberries and transfer to a square baking dish lined with baking paper.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Notes
- * I activated groats by soaking them with a tablespoon of whey for 48 hours, rinsing and drying them. Then ground in my blender into flour. If that's too much work sub with stoneground wheat flour
- ** add a bunch of dry dates to the blender, cover with hot water, soak for 5 minutes, then puree. Store in a closed container in the fridge for up to three weeks.
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