420 g kidney beans, canned drained
1 tablespoon hot water
1/2 cup dates
70 g cocoa or cacao powder
1 teaspoon baking powder
(gluten free optional)
1/2 teaspoon bicarbonate of soda
2 tablespoons Greek yoghurt (2% fat if
1/3 cup sugar
*Optional: 3/4 cup self raising flour
Pre-heat an oven to 160 degrees.
Soak dates in hot water for about 5mins. Remove the zest from the orange and add to the dates, then cut the flesh of the orange into wedges. Place the flesh of the orange and the dates (with water and zest), into a food processor on high until finely chopped. Add kidney beans and 1 egg to the food processor and puree until very smooth.
Transfer to a mixing bowl, set aside and wash food processor
bowl. In the clean food processor bowl yoghurt and sugar. Once
creamy add remaining 3 eggs, cocoa/ cacao, baking powder and bi carb soda, and combine. Add to the kidney bean mix and fold together thoroughly.
This mixture produced a denser cake, more like a brownie (tastes amazing!) and is a gluten free option. For a fluffier cake add the optional self raising flour (but is no longer gluten free)
Spoon into greased mini muffin trays and bake for 20 - 30 mins (time will vary according to muffin size). Allow to cool in the muffin tin before turning out.
Perfect for lunchboxes and freezer suitable