Blackbean Ginger Moringa Brownies by Cindy Spratt

by Anna O'Byrne May 09, 2016

Blackbean Ginger Moringa Brownies by Cindy Spratt

Today we have a Moringa recipe by Cindy Spratt, a Registered Holistic Nutritionist and an Academy of Culinary Nutrition graduate.

Cindy writes, “This recipe is easy, rich, and full of nutrient density. It is a simple black bean brownie, supercharged with antioxidants, minerals, and immune support. It is the perfect afternoon energy blast.”

Goji berries are an innovative addition here. Like Moringa, they are great sources of Vitamin C, beta-carotene and other antioxidants.

Servings: 24 brownies

Ingredients:

1 can (398 mL) organic black beans, drained and rinsed
1/3 cup melted coconut oil
1/2 cup cacao powder
1/8 tsp sea salt
2 tsp vanilla
1/2 cup raw honey
1/4 cup goji berries, soaked 10 mins in hot water
2 Tbsp minced ginger
1.5 Tbsp SuperLeaf Moringa powder
4 eggs, lightly beaten
1/4 cup cacao nibs (optional)
1 cup cacao powder
1/3 cup melted coconut oil
1/2 cup raw honey
2 tsp vanilla

Instructions

Preheat oven to 350F. Grease 8x8 brownie pan with coconut oil.

Place first 9 ingredients in your food processor and process until smooth. Add in your eggs, then fold in cacao nibs, if using.

Pour into greased pan and bake 30 minutes. Let cool.

For icing: mix up remaining 4 ingredients in food processor and spread on top of brownies.

Cacao, goji, ginger, Moringa: these brownies are loaded with goodness! If you like this recipe, share it on Facebook or Pin it to your recipe board. Spread the SuperLeaf Moringa love!




Anna O'Byrne
Anna O'Byrne

Author

Anna O'Byrne is co-author of The Moringa Breakthrough, and part of the team behind SuperLeaf™ Moringa. She manages the social media, writes web content and runs digital marketing for SuperLeaf™ Moringa and Natural Calm Canada.



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