Gluten Free Friday: Black Bean Brownies

Welcome to Gluten Free Friday!

I have talked so much about this particular recipe that I have had friends and family beg me to pass it on to them. 

So...here it is:

Black Bean Brownies

When you have children that have a sweet tooth, you want to fix them something that

both satisfies the sweet tooth and gives them something you KNOW is healthy for them to eat.

When we first started this new lifestyle, I asked the kids what they thought they would miss most.

My 16 year old said brownies and all her siblings joined in the commotion for something 

chocolate to munch on.

Thus began my search for the perfect healthy recipe...

We tried several before we found a recipe on Chocolate Covered Katie. 

This gal has some AMAZING recipes on her website and you will love exploring there!

Her Black Bean Brownies is what caught our attention first and after playing around with it

a few different ways, we came up with what we thought was the perfect concoction.

The reason we played around with it is because she gives several different options to make the recipe:

coconut oil vs avacado oil vs vegetable oil

honey vs stevia vs maple syrup vs agave

So we played around till we found our perfet fit. I will put our version below, 

however here is a link to the original recipe:

Black Bean Brownies
Total Time: 15m
Yield: 9-12 brownies

Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/2 cup pure maple syrup (75g)
1/4 cup avacado oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
2/3 cup carob chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation

Instructions


Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

Here are some pics from our Black Bean Brownie Adventures:

We tried making tiny muffins as well. The jury is still out on which way we like them better...

I encourage you to explore Chocolate Covered Katie's website!

Until next time...

Have a blessed day and embrace the craziness in your life!

Heidi

Numbers 6:24-26