15 oz can black beans
1 cup vanilla soy milk
1 tsp apple cider vinegar
1/2c raw sugar
1 tsp vanilla extract
2 tbs canola oil
1/2c gluten free oats (or regular)

1/2c organic fair trade cocoa powder
1/2c unflavored soy protein powder
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
pinch of sea salt
1 tbs instant espresso powder

Preheat the oven to 350 degrees and grease a 9x9 inch pan.

Whisk together the soy milk and apple cider vinegar, set aside to thicken.

In a food processor blend the beans, soy milk mixture, sugar, vanilla, oats and oil until smooth.

Sift the rest of the ingredients into the food processor and blend until smooth.

Spread the batter evenly into the pan and bake for 20 minutes.

For best results let it cool to room temperature before attempting to serve. They tend to fall apart otherwise.

A friend of mine mentioned she made back bean brownies. I was intrigued by the idea and started experimenting. I intend to make these on a regular basis while training for a marathon in October.