This delicious oil and dairy free Brownie treat is from Linda Berson's wonderful cookbook, "Green Scene Diet." Linda hails from Naples, FL and is the organizer of their Green Scene Meet-Up group. Check her out on the web: www.greenscenediet.com
2 cps cooked or canned black beans, drained and rinsed
1/4 cp non-dairy pure cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 T cinnamon (yes, that's a tablespoon!)
2 whole bananas
1/4 cp agave nectar
2 T almond milk + 1 tsp Kaffree Roma (a coffee substitute made from malt barley)
1/4 cp rolled oats, minced
1 tsp pure vanilla extract
4 dates (cut up), minced or 2 T agave nectar (I use the dates)
Preheat oven to 350.
In a food processor, mix the dates then add the black beans. Mix well.
Then add the bananas, minced oats, agave, cocoa powder, baking powder, baking salt, cinnamon, almond milk, and vanilla. Blend ingredients until smooth.
Spread mixture into a 8 x 8 non-stick pan (I line the bottom with parchment paper), and bake approximately 30 minutes or until toothpick inserted comes out clean.
Let cool before slicing.
Don't worry about the thin appearing batter. It thickens when cooked. This is a lovely treat with some fresh or frozen blueberries on the top, maybe with a side of banana ice cream. What a treat AND no dairy, no oil, no process sugars. You can have your cake and eat it, too!!