(Dairy free but contains eggs)
420g tin red kidney beans, drained
1 tbspn coffee or water
1tbspn vanilla extract
70g cocoa powder
1 tspn GF baking powder
1/2 tspn bicarb soda
1/4 tspn salt
110g ricebran oil (or 125g butter)
180g coconut sugar (or castor sugar)
Puree beans with water/coffe, 1 of the eggs and vanilla on speed 7. Set aside.
Beat oil (or butter) on speed 5 for 30 seconds.
Add remaining eggs and beat for 20 seconds on speed 4.
Add bean mix, speed on 4 for 5 seconds.
Add cocoa powder, baking powder, salt, bicarb soda & blend for 10 seconds on speed 4.
Pour mixture into greased pan and bake in moderate oven for approx. 30 minutes.