- 12
Ingredients
- Butter-flavored nonstick cooking spray
- 1/2 cup chopped canned beets, drained and rinsed
- 7 oz (about 1 cup) canned red beans, drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 3/4 cup liquid egg substitute
- 3 tbsp whole-wheat pastry flour
- 3/4 cup agave nectar
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp natural red food coloring
Preparation
Step 1
Preheat oven to 350 F. Spray an 8-by-8-by-2-inch baking dish with cooking spray.
Combine the beets, beans, cocoa powder, egg substitute and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the agave nectar, butter, vanilla, almond extract and food coloring. Process until all of the ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time. Turn down the temperature of the oven to 300 F and bake for another 5 to 8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean. If it does, it's overcooked.
Let the cake cool completely in the baking dish on a wire rack. Then put it in the fridge for at least 3 hours. When it's cold, cut it into 12 squares and serve. Refrigerate any leftovers.
Tip: I've experimented with these squares many times in my kitchen. What I discovered is that, unlike most baked items, these squares taste best after being refrigerated for at least 3 hours. Chilling the bars coalesces the flavor and stabilizes the texture. Enjoy them cold, and you'll enjoy them more.
Nutrition Information:
Per serving
106 calories
1.5 g fat (1 g saturated, 0 g monounsaturated, 0 g polyunsaturated)
2.5 mg cholesterol
62 mg sodium
22 g carbohydrates
2 g fiber
3 g protein