Aduki Bean Brownies

Ingredients:

• 1 cup uncooked aduki beans

• 2 cups unsweetened apple juice

• 1 cup pureed kobacha squash

• 1-2 tsp cinnamon

• 1/4 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp sea salt

• 2-3 T real maple syrup

• 2 eggs

• 2 T ghee or coconut oil

• 2 T cocoa powder

• 1/3 cup roasted pecans

Here’s How:

1. Preheat oven and place kobacha squash on parchment paper on a cookie sheet and bake for an hour or until done. Cut open and let cool.

2. Cook aduki beans after rinsing in 2 cups apple juice (I water it down by adding 1/2 cup water/1 1/2 cups juice) until done

3. Remove seeds from squash and scoop pulp into cuisinart, discarding skin. Puree until smooth.

4. Measure out 1 heaping cup of squash and set aside for the recipe. Save the rest of the squash for another dish.

5. Measure out 1 1/2 cups cups cooked aduki beans and set aside.

6. Puree aduki beans and when blended, add squash. Then add eggs, fat, maple syrup and blend.

7. Add baking powder, soda, salt and cinnamon.

8. Place a piece of parchment in an 8/8/” baking dish and use a spatula to transfer and smooth the mixture int o the dish and bake at 350 for 20-25 minutes.

9. Let cool for 5 minutes and cut int o portions of your desire.