It’s funny how
when searching the internet for one thing you often come across something else
that peaks your interest…or 50 other things if you get into that loop! I am in the midst of planting my garden, and
have some Black Valentine Heirloom Bean Seed to plant. However the package does
not tell me if they are bush or pole/runner beans and that’s truly a need to
know for my small garden spaces. So on to Google to find out. But one there, up
comes this recipe and since we’re going to friends’ this evening for a little
cook out, and I had all the ingredients on hand, I whipped up a batch to try.
Being gluten/wheat
intolerant, I’ve tried lots of recipes for gluten free baked goods. I have yet
to find a gluten free bread, homemade or purchased, which gives me the magnificent crunchy crust and buttery inside of homemade French bread of other
artisanal breads …there is just no substitution for gluten in bread. The more
the better! The Gluten Free Bread recipe
which I previously posted is one of the
best I’ve found, but that is always precluded with a “but”….
However, along the
way, I have found some delicious recipes for gluten free items that blow my
mind. One is the Moist Chocolate Quinoa Cake posted in a previous entry. Now I have come across this amazing Black
Bean Brownie recipe. Moist, tender, chocolaty deliciousness, and can be made as
a vegan treat my omitting the eggs and substituting water. The ingredients are
easy to find and readily available (another problem with gluten free recipes),
and by using the food processor takes only minutes to make. This recipe can and
should be served to guests, friends, family, and anyone who loves brownies,
whether gluten free or not. And for an added zing, make a light glaze
using powdered sugar, espresso powder, cocoa powder and water to drizzle over
the top once the pan of brownies is completely cooled., and allow to harden to
a crunchy sweet deliciousness.
Just remember…do
not use seasoned black beans, i.e. Cuban Black Beans, in this recipe. I’m not
sure, but I imagine you would not be happy with the results!
Gluten Free Black Bean Brownies
(adapted frommylittlecelebration.com.)
makes about 12 brownies, 350 degree oven)
Ingredients
- 1 15 oz. can (1 3/4 cups) of black beans, rinsed and
drained
- 2.5 tbsp. flax seed meal
- 2 regular eggs or 6 tbsp. water for vegan alternative
- 3 tbsp. melted coconut oil
- 3/4 cup cocoa powder
- 1/4 tsp. sea salt
- 1 tsp. pure vanilla extract
- 1/2 cup raw or brown sugar
- 1 1/2 tsp. baking powder
Instructions
1.
Lightly grease an 8 inch square cake pan or
12-slot standard muffin pan, and preheat your oven to 350 degrees
2.
Combine flax and water in your bowl or food
processor. Mix briefly and let rest for a few minutes to hydrate.
3.
Add all remaining ingredients and blend well
until batter is very smooth. Add water by the teaspoon until the batter
resembles the consistency of cake batter
4.
Spoon into batter into muffin tin or pan
evenly.
5.
Bake until the edges pull from the sides and
the top appears dry (about 20-26 minutes).
6.
Let cool for 30 minutes before removing from
pan. They will be tender, so remove gently with a fork. The insides are meant
to be very fudgey, so don’t be concerned if they seem too moist – that’s the
point.
7.
Store in an airtight container or refrigerate
to keep longer (they probably won't last that long, though).
These brownies run 140 calories each, and pack a lot of taste in
addition to 163 mg of fiber, and 5g of protein. Granted, they aren't health
food, but they are gluten-free and began with the egg-free alternative (which is a lot to ask for
from a dessert that still tastes great). Even better, this dessert will pass
the taste-test with your non-vegan, glutinous friends - which means you can
still enjoy food with them, and not worry about intestinal distress later.
