Eat while watching Legally Blonde as you lighten your hair, bleach the toilet and read The Blonde Salad.
- 1 can white beans chickpeas/butterbeans/cannellini
- 2 flax eggs 2 tbsp milled linseed mixed with 4 tbsp warm water
- 1 ripe banana
- 1 tsp vanilla essence
- 1/3 cup maple syrup add more if you want them sweeter
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup coconut flour
- 1/4 cup ground almonds
- 1/4 cup chocolate covered mulberries or vegan chocolate chips
Heat the oven to a medium heat.
First make the flax egg by mixing the flax with warm water and leaving aside for 10 minutes.
In a blender cup pour in the drained, washed beans, maple syrup, salt, vanilla, banana and flax egg. Blend until smooth.
In a bowl throw together the coconut flour, almonds and baking powder. Gently pour in the wet ingredients along with the chocolate mulberries and fold together with a wooden spoon.
Line a small square tin with non-stick baking paper or non-stick tin-foil and pour in the batter.
Throw into a hot oven for 45 minutes, watching for the last 15 minutes that it doesn’t burn. Stick a knife into the middle and if it comes out clean they’re ready!
Cool on a wire tray and eat them all guilt-free!