Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Grease a 9x9 inch square pan with baking spray (the kind with flour in it). Spread the spray around with a pastry brush. Drain and rinse the
Canned Black Beans (425 g)
.
Step 3
Sift the
All-Purpose Flour (125 g)
,
Dutch Processed Cocoa Powder (65 g)
,
Granulated Sugar (300 g)
,
Baking Powder (3 g)
and
Salt (5 g)
together into a medium bowl. Whisk well to combine and set aside.
Step 4
Put the black beans into a blender along with the
Unsweetened Rice Milk (180 mL)
. Puree the beans for about one minute. The mixture should be fairly smooth.
Step 5
Pour the bean puree into the dry ingredients and stir until all the liquid is absorbed and well combined.
Step 6
Pour the batter into the prepared pan and smooth out. Tap on the counter a few times to eliminate any air bubbles.
Step 7
Bake at 350 degrees F (180 degrees C) for 25-30 minutes or until a toothpick comes out clean.
Step 8
Allow to cool on a wire rack for at least one hour before cutting. Store in an air tight container in the fridge.
