Butter beans are rich in protein, fiber, iron and B vitamins. Their texture and flavour is much more softer and creamier than chickpeas or black beans.
Ingredients
1 cup
Cashew nuts, raw
(soaked )
1 can (15oz)
Lima beans, canned
(aka butter beans; drained & rinsed)
1/3 cup
Medjool date
(pitted & chopped)
1/4 cup
Flaxseed meal (ground)
1/4 cup
Oat flour
(or arrowroot flour)
1/3 cup
Coconut oil
1 tsp
Vanilla extract, pure
1/4 tsp
Sea salt, fine
1/2 tsp
Baking soda
1 tsp
Apple cider vinegar
1/4 scoop
fermented vegan proteins+ (vanilla), Genuine Health
(1/4 cup)
Instructions
Line an 8×8” baking dish with parchment paper and preheat oven to 350°F.
In a food processor, combine soaked cashews, dates, and beans. Pulse for a few seconds. Add the remaining ingredients and blend until smooth.
Spread batter into lined baking dish, ensuring the top is flat.
Bake in oven for 20-30 minutes until golden around the edges. Let it cool for about 20 minutes before serving.
