Gluten-free. The word sends shivers down my bread-loving spine. I can not imagine being on a diet that excludes wheat products. I can do without steak, french fries, or even ice cream. And I have done so for going on 11 years. But wheat? Bread is my comfort food. Bread, and all other wheat-based goods, such as scones, cakes, and, on occasion, brownies. Because I have many friends who are on gluten-free diets, I have been experimenting with gluten free baked goods and found a brownie recipe that I think is surprisingly good. Especially since the mystery ingredient that takes the place of the wheat is Black Beans; an ingredient that is at once a protein, a "good" carbohydrate, and a great source of fiber - something most of us do not get nearly enough of. I have made them for a few of my gluten-free friends and have to admit that I like them quite a bit. The texture is somewhere between a brownie and fudge. I make these brownies now and then for myself just because they are a healthier choice. I have had some requests to post the recipe, so here it is as I make it. Hope you'll give it a try:
Black Bean Brownies
1 can (15 oz.) black beans, rinsed and drained
3/4 cup semisweet chocolate chips (you can get dairy free ones if need be)
3 T. canola oil
3 eggs (or egg replacer powder, which makes them a good Lenten choice)
3/4 cup packed brown sugar (I use a full cup)
1/2 cup baking cocoa
1 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. salt
Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs (or prepared egg replacer), brown sugar, cocoa, vanilla, baking powder, and salt. Cover and process until smooth. (Note: If you do not have a large food processor, you can just add the processed beans and chips to the other ingredients in a bowl and beat them together. That's what I had to do).
Transfer batter to a 9-inch square baking pan coated with cooking spray. Sprinkle evenly with remaining chocolate chips. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
(This is a revised version of the recipe that appeared in Healthy Cooking magazine, Dec'Jan 2013) Note that it is also dairy-free and can be vegan if you use the egg replacer powder.
I hope 2013 has been good to you so far. Until next time, happy and healthy eating!
Black Bean Brownies
1 can (15 oz.) black beans, rinsed and drained
3/4 cup semisweet chocolate chips (you can get dairy free ones if need be)
3 T. canola oil
3 eggs (or egg replacer powder, which makes them a good Lenten choice)
3/4 cup packed brown sugar (I use a full cup)
1/2 cup baking cocoa
1 tsp. vanilla extract
1/2 tsp. baking powder
1/8 tsp. salt
Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add the eggs (or prepared egg replacer), brown sugar, cocoa, vanilla, baking powder, and salt. Cover and process until smooth. (Note: If you do not have a large food processor, you can just add the processed beans and chips to the other ingredients in a bowl and beat them together. That's what I had to do).
Transfer batter to a 9-inch square baking pan coated with cooking spray. Sprinkle evenly with remaining chocolate chips. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
(This is a revised version of the recipe that appeared in Healthy Cooking magazine, Dec'Jan 2013) Note that it is also dairy-free and can be vegan if you use the egg replacer powder.
I hope 2013 has been good to you so far. Until next time, happy and healthy eating!
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