Recipes
non-veg
Raspberry and Peanut Butter Mud Slice
By Donna Copeland
⏳ Prep Time: 900 minute
17 Sep 2019
Nutritional Overview
Calories
185 kcal
Protein
9 gm
Carbs
17 gm
Fats
9 gm
Ingredients
400gm tin Cannellini Beans
140gm (1/2 cup) peanut butter
100gm (1 cup) almond meal
1 teaspoon baking powder
3 large eggs
2 teaspoons vanilla extract
120gms (2/3 cup) granulated stevia
1/2 teaspoon salt
150gms raspberries
Peanuts (optional) not in macros
Method
Step 1
Preheat oven to degrees. Line a cm x cm brownie pan with baking paper.
Step 2
Place cannellini beans and peanut butter into a food processor and blend until smooth, then add the almond meal, baking powder, eggs, vanilla, stevia and salt.
Step 3
Fold the Raspberries through. Pour the batter into the brownie pan, then scatter the peanuts on top if using.
Step 4
Bake for - minutes or until the centre is just set.
Step 5
Cool completely in pan before cutting into squares. Serves . Macros are per serve.
Step 6
Store in an airtight container in the fridge for up to days or freeze for up to months.
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