For the recipe High protein brownies
|250 g||Kidney Beans (Canned)|
|160 g||Erythritol (Sweetener)|
|50 g||Dr. Oetker Fine Dark Cocoa Powder|
|tsp||Dr. Oetker Baking Powder|
|50 g||Ground Almonds|
|100 ml||Oat Milk|
|50 g||Soya Flour|
|75 g||Dr. Oetker 72% Extra Dark Chocolate|
|10 g||Coconut Oil (Liquid)|
|8 g||Chopped Almonds (1 tbsp)|
|8 g||Pistachios (1 tbsp)|
Preheat the oven (top/bottom heat: 160 °C). Cover the baking tin with greaseproof paper. Drain the kidney beans and puree into a fine mix with the eggs in a bowl. Add the rest of the ingredients and whisk smooth using the whisk attachment on the hand mixer. Add the mass to the tin and bake in the centre of the oven for approx. 45 minutes, then set aside to cool and remove the greaseproof paper.
recipe.preparation.top.bottom.heat 160 °C
Chop the Extra Dark Chocolate and melt together with the coconut oil over a water bath. Spread the glaze over the cake, sprinkle with almonds and pistachios and set aside to cool for approx. 15 minutes. Slice the brownie into 12 portions and serve.
It is best to eat the brownies fresh, otherwise pack in an airtight container. For even more protein, you can also use protein powder. In order to reach the desired dough consistency, you can adjust the proportion of oat milk.
|Per Serving||Per 100 g / ml|
|Fat||8.11 g||23.86 g|
|Carbohydrate||3.42 g||10.07 g|
|Protein||3.73 g||10.98 g|