Lisa’s Chocolate Kidney Bean Brownies

Chocolate Kidney Bean Brownies

These decadent chocolate brownies are lovely and moist and packed full of goodness. Kidney beans are loaded with dietary fibre to help support healthy cholesterol levels and digestive health. They are also a great source of iron and B vitamins, needed for energy production in the body. Almond meal and tahini give these brownies an extra protein boost, along with calcium and heart-healthy fats.

Serves: 4

=R1=

Chocolate Kidney Bean Brownies

By: Lisa Guy

These decadent chocolate brownies are lovely and moist and packed full of goodness. Perfect for lunches, snacks and dessert!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp chia seeds
  • 400g tin kidney beans, drained & rinsed
  • ½ cup almond meal
  • ¾ cup raw cacao powder
  • ⅓ cup maple syrup or honey
  • 1 tsp vanilla bean paste
  • 1 tbsp tahini or almond butter

Method


  • Preheat oven to 180°C and line square cake tin with baking paper.
  • In small bowl, mix chia seeds with ¼ cup warm water. Allow to sit for a few mins until it forms gel.
  • Place chia seeds and remaining ingredients in food processor and blend until well combined.
  • Pour into cake tin and, using knife, spread out evenly.
  • Bake for around 45 mins, or until skewer comes out clean from middle.
  • Allow to cool, then cut into squares and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Edamame Spaghetti

You’ve never tasted plant protein like this

Honeycomb Pasta

Honeycomb Pasta

Edamame Spaghetti

Edamame Spaghetti with White Wine & Brussels Sprouts

Blistered Tomato Fava Bean Fusilli

Blistered Tomato Fava Bean Fusilli