Recipe courtesy Amaya Green

These delectable brownies are a guilt-free treat that’s naturally sweetened with bananas and dates. They pack quite a protein punch in the black beans and feature the wholesome goodness of oats and almond flour. No refined sugars, just pure, fruity sweetness! With a hint of cinnamon and nutmeg, these brownies are a delightful twist on a classic favorite. Whip them up easily and enjoy a healthier indulgence that satisfies your sweet tooth! 

Makes 12.

Ingredients:

¼ cup water

2 tablespoons ground flax seeds or chia seeds

1 15-ounce can no-salt-added black beans, drained and rinsed well (or 1½ cups cooked)

1 cup soy, oat, or almond milk

½ cup mashed banana

¾ cup pitted and chopped Medjool dates, tightly packed

½ cup unsweetened cocoa powder

1 cup rolled oats, divided

½ cup almond flour or whole-grain flour of choice

2 teaspoons vanilla extract

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Instructions:

1. Preheat the oven to 375°F.
2. Place the water in a small bowl. Add the ground flax seeds and mix well. Allow to sit until a gel forms, about 10 minutes, stirring occasionally.
3. Meanwhile, place the black beans in a food processor with the soy milk, banana, dates, and cocoa powder, and process until pureed. Transfer to a bowl.
4. Place ½ cup of the oats in a powerful blender and blend until oats are well ground into flour. Transfer to the black bean mixture.
5. Add the remaining ½ cup of oats, almond flour, vanilla, cinnamon, and nutmeg, and mix well.
6. Add the soaked flax seeds, and mix well.
7. Pour the mixture into a parchment-paper-lined 8”by 8” baking dish and bake for 45 minutes. Allow to cool before slicing.

Chef’s Note:

If you have oat flour on hand, you can use ½ cup of oat flour instead of blending ½ cup of the rolled oats to create the flour.