These brownies contain three servings of veggies per pan!

Pulses are a great source of cheap, low-fat source of protein, fibre, vitamins and minerals, and they count towards your recommended five daily portions of fruit and vegetables.

Servings           Prep                            Time

 9 X 9 PAN        10 MINUTES             Cook Time 25 MINUTES 



  • 1 1/2 cups cooked white beans or 1 can, drained and rinsed 
  • 3 tablespoons coconut oil 
  • 1 tablespoon vanilla extract 
  • 1/2 cup gluten­ free oat flour 
  • 3/4 cup coconut sugar 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon raw apple cider vinegar 
  • 1/2 cup raw pecans crushed pecans, for garnish 

Maple Pecan Glaze: 

  • 3/4 cup pecans 
  • 1/4 cup pure maple syrup 
  • 2 tablespoons coconut oil 
  • 1/4 cup water 
  • 1 teaspoon vanilla extract 
  • pinch of sea salt 


Maple Pecan Glaze: 

1. Combine all of the ingredients in a high­speed blender, and blend until smooth and creamy. 


1. Preheat the oven to 350 and line a 9­inch square dish with parchment paper. Process the white beans, coconut oil, and vanilla in a large processor until relatively smooth. Add in the coconut sugar, oat flour, salt, baking soda and vinegar and blend until until a smooth batter is formed. Add in the pecans and pulse briefly until incorporated. 

2. Pour the batter into the lined baking dish and use a spatula to smooth the top. Bake at 350F until the top begins to crack, about 25 minutes. Allow to cool completely before slicing and serving. Top with the Maple Pecan Glaze just before serving, along with an additional sprinkling of crushed pecans, if desired.

Recipe and image courtesy: