This weekend I soaked and cooked some navy beans and made this soda bread from my baked goods cookbook. I think it’s my favorite bread in the book. I love the taste, and I love the way it rises and looks so pretty on top, without any yeast.
There were two cups of navy beans leftover. What to do, what to do? I decided to try an egg-free walnut meal brownie using the extra beans. These brownies came out even better than I had imagined. Everyone ate them up, even the picky eaters. We love the walnut flavor, but you could most likely substitute another nut meal. If you want to use something like brown rice flour it would probably work but you would have to experiment. (Maybe you would need less?)
Walnut Bean Gluten Free Brownies
Egg-free, Gluten-free, GFCF
Puree walnuts in a food processor to make 1/2 cup meal, plus 1/2 cup for topping (optional).
Remove walnut meal and set aside.
Add to blender or food processor:
2 cups room temperature cooked navy beans (soak in hot water first if beans are cold, then strain) Note: I think red or black beans would work also.
1/4 cup grapeseed oil or coconut oil, liquified
1/4 cup honey
1/4 cup coconut milk
1/4 tsp vanilla liquid stevia
1/4 tsp salt
1/2 tsp baking soda
2 tsp apple cider vinegar
Puree very well.
1/4 cup cocoa powder
1/2 cup walnut meal
Scoop into greased square baking dish.
Optional: Top with extra walnut meal or dairy-free chocolate chips.
Bake at 325 for about 30 minutes.
Store in the refrigerator.