Our favourite work-friendly, energy-building recipe for autumn is Matcha Black Bean Brownies. Their moist texture and fudgy flavour might surprise you! Due to the inclusion of the beans, they are packed full of nutrients, and the addition of matcha really lifts them into superfood status!

Matcha Black Bean Brownie vegan gluten-free

 

We like to use gluten-free flour to keep these brownies suitable for our celiac & gluten-intolerant friends, but you can also use a regular baking or all-purpose flour! You can also add in powerhouse ingredients for an extra boost to taste, like walnuts, almonds, hemp hearts, or pumpkin seeds!

Ingredients:

  • 2 cans or 1 large can of black beans
  • 1 1/2 cup coconut flour or gluten-free baking flour mix
  • 1/3 cup baking oil of your choice (we like organic cold-pressed avocado!)
  • 1/2 cup maple or agave syrup
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 1 ripe banana
  • 1 tsp DoMatcha
  • 3 tbsp Cacao powder
  • 1 tsp baking powder
  • ½ tsp Himalyan salt (we like fine table pink salt from Heartfeltliving!)
  • Optional: ½ cup chocolate chips (dairy-free to keep it vegan!)

 

Baking with vegan flour

 

Instructions:

Preheat oven to 350 degrees Celsius. Strain and rinse the black beans well. In either a blender or food processor, blend all the wet ingredients together with the black beans and banana. Depending on the strength of your blender, you may want to continue the mixture by hand or with a mixer after blending wet ingredients satisfactorily.

Combine all the dry ingredients gradually into the wet mixture. Hold a few of the chocolate chips back to top the brownies! Mix or stir until batter is well-combined and smooth.

In a standard 12-slot muffin pan, either line with paper muffin cups or grease the pan well. Pour the mix into the muffin cups until just below the lip of the pan. If you would rather make sheet brownies, you can instead grease an 8x8 baking pan and cook as sheet brownies.

Top with your leftover chocolate chips as well as any other fun toppings you would like, such as pumpkin seeds, almonds, walnuts or pecans. 

Bake in the oven for 20 minutes and check with a toothpick to see if they are baked through. If not, bake for an additional few minutes, checking often. Let cool before enjoying and refrigerate to keep! Enjoy as an amazing post-workout snack or a mid-afternoon work treat.

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