Bean Brownies

Craving something sweet? Looking for a protein snack? Or maybe you just want to prepare something delicious for a meeting with your loved ones? These bean brownies are perfect for all these occasions and more! Thanks to the fact that its base is beans, and not wheat, refined flour, the cake has much more protein and fiber than classic brownies. In addition, I do not use white sugar in it, and banana and xylitol account for the sweet taste instead. You can also serve this cake to people on a gluten-free diet and believe me that everyone who tries it will be satisfied. 🙂 Enjoy the recipe!

Preparation:

I drained the beans from the can and rinsed them with water in a sieve. I separated the egg whites and whipped them with xylitol until stiff. I put the beans into the bowl and blended with the eggs and banana, then added all the other ingredients and blended again. I put the dough into a spring form pan and baked it for about 35 minutes at 180 degrees Celsius. Then I opened the oven and left the cake for about 10 minutes.

After I’ve taken the cake out of the oven, I prepared the topping by mixing coconut oil with cocoa, vanilla sugar and water in a saucepan. Then I poured it over the cake and left it to cool. You can use any ingredients for decoration: raspberries, strawberries or chopped nuts.