This Gesine Bullock-Prado's mini-loaves are gluten-free and contain no added fat, making them ideal fuel before a long run.
This cake/bread is from the runners world magazine. The hubby is a runner who is training for his first marathon and when he saw this in the magazine, he wanted to try it.
It turned out to be a very dense cake/bread that everybody loves. The kids both want to have it for dessert.
1 cup organic apple-sauce
1 15.5 ounce can black beans, drained
1 1/2 cups oat flour
1 cup cocoa powder ( try Cacao Barry Extra Brute )
2 teaspoons baking powder
1 teaspoon salt
1 cup agave syrup
1/4 cup coffee
1 teaspoon vanilla
1. Preheat oven to 350 degrees. In a food processor, blend the applesauce and beans. In a bowl, whisk the oat flour, cocoa, baking powder and salt.
2. In a bowl of electric mixer, whisk the agave syrup and eggs until light and foamy. Reduce mixer speed to medium slow and pour in coffee; mix until combined.
3. Add bean and applesauce mixture and vanilla to the egg mixture. Beat until combined.
4. Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth, 30 seconds.
5. Divide batter among 12 greased mini-loaves ( the batter should reach 3/4 of the way up the loaf pan ). I used regular loaf pans.
6. Bake for 20 to 25 minutes, until the cake springs back when poked. Makes 12 loaves. For an extra indulgence, frost with Bullock-Prado's recipe for Peanut Butter Cream Cheese Icing found at runnersworld.com/chef.