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Preheat the oven to 350F. Grease a 9x9 inch square pan using baking spray (the kind with flour in it). Spread the spray around using a pastry brush. If you don't have baking spray you can grease and flour the pan.
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Sift all the dry ingredients together into a medium bowl. Whisk well to combine, set aside.
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Put the drained and rinsed beans into a blender along with the rice milk. If you don't have non-dairy milk you could use water in it's place. Puree the beans for about one minute. The mixture should be fairly smooth.
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Pour the bean puree into the dry ingredients and stir until all the liquid is absorbed and well combined.
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Pour the batter into the prepared pan and smooth out. Tap on the counter a few times to eliminate any air bubbles.
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Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Allow to cool on a wire rack for at least one hour before cutting. Store in an air tight container in the fridge.