by Linda J. Curry

My friend Linda Curry at shared this recipe with me.
These brownies not only pack a protein punch, they also have zero refined sugar, are grain-free,
AND delicious—healthy enough for breakfast!

1 15 oz. cans of black beans, rinsedblack-bean-brownie2
1 can pumpkin OR sweet potato puree OR 2½ cups of bananas
4 teaspoons vanilla extract
1 lb. Medjool dates (about 3½ cups)
2 flax eggs (2 tablespoons ground flax meal + 5 tablespoons water) OR use 2 eggs

1⅓ cup almond meal (or oat flour e.g., powdered oats/almonds)
1 cup cocoa powder
2 teaspoons baking soda
4 teaspoons baking powder
¼ teaspoon sea salt

2 cups chopped walnuts or 2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare flax eggs (flax/water) in small dish, stir, and allow to sit 5 minutes. Add dry ingredients to large mixing bowl and whisk to combine. In food processor, blend rinsed beans, add rest of ingredients except flax, and mix until well combined. Add wet ingredients to dry ingredients including the flax/water mixture and stir until well combined (mixture should be thick, not pourable). Add optional ingredients as desired. Put onto greased 8½ by 11 brownie pan and bake 50 minutes or until top is browning. Be sure to not let it burn. Let cool fully before slicing. Serve with berries, preserves, nut butter, or plain. Freeze leftovers for a slice any time.