|1 cup / 250 ml||Romano beans, drained and rinsed|
|1 1/2 tsp / 7 ml||vanilla extract|
|1/2 cup / 125 ml||canola oil|
|3/4 cup / 175 ml||whole wheat flour|
|1 1/3 cup / 325 ml||granulated sugar|
|1/2 cup / 125 ml||dark cocoa powder|
|1 tbsp / 15 ml||flax seeds|
|1 tsp / 5 ml||salt|
|1 tsp / 5 ml||baking soda|
|1 tsp / 5 ml||baking powder|
Preheat oven to 350ºF (180ºC). Grease and flour an 8″ x 8″ baking dish.
In a blender, combine beans, vanilla, oil and eggs. Blend until a smooth consistency.
In a mixing bowl, combine flour, sugar, cocoa, flaxseeds, salt, baking soda and baking powder.
Add combined bean mixture to dry ingredients, mix well. Pour batter into baking dish.
Bake for 40 to 50 minutes, or until brownies are cooked through and knife inserted in the centre comes out clean.
Makes 16 brownies.
Nutrition per serving: 184 calories, 4 g protein, 9 g total fat (1 g sat. fat), 25 g carbohydrates, 2 g fibre, 42 mg cholesterol, 259 mg sodium
Excellent source of: vitamin K
Source: Foods that Fight Disease
Leslie is the author of 12 best-selling books. You can follow Leslie on Twitter @LeslieBeckRD and look for her regular columns in The Globe and Mail.