Ingredients

230g / Cannellini Beans, drained and rinsed
100g / Coconut yoghurt @purecocobella
100g / Peanut Butter @mayversfood
110g / Brown Rice flour
15g / Ground flaxseed
40g / Snickerdoodle protein powder @macr0mike
40g / Natvia or granulated sweetener of choice @natvialiving
1tsp / Baking powder
100g / Blueberries, mashed

Method

Preheat oven to 170 degrees Celsius and line a square baking tin with baking paper.
In a food processor, add the beans, coconut yoghurt and peanut butter and blend until smooth. Add the flour, flax, protein powder, natvia and baking powder, and blend until everything is combined and a thick ball of batter forms.
Spread mixture out in the prepared baking tin and then pour/spread out the mashed blueberries on top. Place in the oven to bake for 30mins! Allow to cool before slicing into 12-16 pieces, these are best served warm with some extra coconut yoghurt or PB+ @macr0mike! and can be stored in the fridge for 5 days, or in the freezer for up to 1 month.