1 can (540ml) red kidney beans, drained and rinsed
½ cup skim milk
¼ cup melted butter
1 tbsp vanilla
¾ cup sugar
½ cup spelt flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ cup chopped toasted pecans (optional)
½ cup chocolate chips
In food processor, puree beans until coarse. Add in milk, egg, butter and vanilla and puree until smooth, scraping down the sides a few times. Set aside.
In a large bowl, combine sugar, flour, cocoa, and baking powder. Pour bean mixture over flour mixture. Stir to combine.
Scrape batter into parchment paper-lined 3 inch square backing pan, smoothing top.
Sprinkle with pecans if desired.
Bake in 350 degree oven for about 18 minutes or until cake tester inserted into centre comes out clean. Let cool.