Makes 24
1 can Butter beans (strained)
75 ml low-fat milk
2 apples peeled, grated
200 ml Cake flour
10 ml Baking powder
2,5 ml salt
100 ml cocoa powder
3 eggs
250 ml sugar
5 ml Vanilla essence / extract
+- 20 Pecan nuts
Preheat your oven to 180 degrees
Grease a medium oven dish with oil or cooking spray.
Whizz the drained butter beans with the milk in a food processor to a smooth paste.
In the meanwhile peel and grate 2 x apples. Cook in just enough water to cover the apples for +-15 minutes until soft. Strain over a sieve.
Add the apples to the bean mixture and pulse for another minute.
In a separate bowl sift the Cake flour, baking powder, salt and Cocoa.
In a separate bowl whisk the egg with an electric beater. Add the sugar bit by bit by the eggs, continue to whisk.
In a separate bowl mix half of the bean mixture half of the dry ingredients and half of the egg mixture together folding in carefully. Repeat with the remainder of the mixtures.
Add the nuts and the vanilla to the mixture and mix through.
Bake for 40-45 minutes until done.
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