Makes about 12 brownies
This is a great way to use leftover sweet potatoes and black beans. Black beans add lots of protein and fiber. The sweet potato adds beta carotene and a subtle sweetness to complement the dates.
1 ½ cups cooked black beans, or canned, low-sodium black beans, drained
½ cup cooked and mashed sweet potato
2 Tbs. coconut oil
10 large Medjool dates, pitted and chopped small
¼ cup honey
1 ½ tsp. vanilla extract
3⁄4 cup gluten-free flour mix
½ cup cocoa
1 tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
½ cup applesauce
1. Preheat oven to 350° F. Lightly oil an 8”x 8” glass baking dish.
2. In the bowl of a food processor, combine black beans, sweet potatoes, coconut oil, dates, applesauce, and vanilla. Purée until very smooth.
3. In a large bowl, sift together flour, cocoa, baking powder, and salt. Stir in the wet ingredients to blend well; batter will be very thick. Taste batter and adjust sweetening; if you prefer it a little sweeter, add 2 Tbs. of honey. Stir in the walnuts.
4. Transfer the batter to the prepared baking dish and bake until the batter is set, about 40 minutes. Let cool, then carefully turn out of pan. Cut into 12 squares and serve.
PER SERVING: 216 CAL; 4.7 G PROT; 6 G FAT (2.5 G SAT FAT); 40 G CARB; 0 MG CHOL; 99 MG SOD; 6 G FIBER; 23 G SUGARS