Aduki Gingerbread

Makes 16 squares
This flour less version of a holiday classic is exceptionally moist and delicious. No one will guess the secret ingredient.

2 cups cooked aduki beans
1/3 cup melted coconut oil, more for the baking dish
1/3 cup coconut sugar
1⁄4 cup molasses
2 teaspoons gluten-free vanilla extract
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon teaspoon salt
3 large eggs
1/4 cup finely chopped walnuts
1/4 cup finely chopped crystallized ginger

Preheat the oven to 350 F. Butter an 8 inch baking pan. Place the aduki beans, melted coconut oil, spices, salt, molasses, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Should have the texture similar to refried beans. Then blend in eggs until smooth. Remove the blade and gently stir in the crystallized ginger and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool before cutting into squares.