Ingredients
- 13 cup flax seed meal
- 23 cup whole wheat flour
- 23 cup all-purpose flour
- 1 teaspoon baking powder
- 12 teaspoon salt
- 34 cup cocoa powder
- 3 cups baby spinach leaves (a 9-oz. bag)
- 2 cups fresh blueberries (not in syrup) or 2 cups frozen blueberries (not in syrup)
- 1 teaspoon lemon juice
- 1 12 cups black beans
- cooked
- cooled and drained
- 1 cup black coffee
- at room temperature
- 1 12 cups sugar
- 2 teaspoons vanilla
- 2 cups chocolate chips (optional)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350 F, and grease a 9 x 13 inch baking pan.
- Mix the dry ingredients together in a large mixing bowl.
- Set aside.
- In a food processor or blender, mix the spinach, blueberries and lemon juice.
- Scrape down sides and bottom of bowl and continue pureeing until completely smooth.
- Transfer all but 1/2 cup to a storage container.
- Into the bowl of the food processor, along with the remaining 1/2 cup purple puree, add the black beans, coffee, sugar and vanilla.
- Puree until smooth.
- Mix the wet ingredients into the dry ingredients.
- If desired, add chocolate chips and nuts.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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