1/4 teaspoon safflower oil
2 15-ounce cans low-sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam (strawberry works, too!)
1 tablespoon pure vanilla extract
1/4 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1/4 teaspoon sea salt
Preheat oven to 350 degrees, and grease 8 or 9-inch square pan with oil. Combine beans, dates, jam, and vanilla in food processor and process until smooth. Add flour, cocoa powder, and salt and process again. Scoop batter (it's thick!) into pan, smoothing top with spatula. Bake 30 minutes or until the top looks set. Remove from oven and cool completely, then cut into 16 squares. They'll keep, refrigerated in a covered container, up to 1 week.
Per brownie: 5 g protein, 1 g total fat, 8 g fiber
Check out Rebecca's class schedule.
Rebecca Dingle is our local representative of Physicians Committee for Responsible Medicine.
"I am a Food for Life Nutrition and Cooking Instructor, showing how to make plant-based nutrition easy, delicious, healthy, affordable, and fun"
Please visit Rebecca's blog at: http://rebeccaveganfood.blogspot.com/