27 April 2014

Gluten free brownies

A recipe from my friends over at Jiva Healing. These vegan black bean brownies are truly divine. As well as being gluten and dairy free, they are packed full of minerals and fibre. They are a wonderful treat and easy to make as well! This recipe has been adapted from The Minimalist Baker.

  • 1 420 gram can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
  • 4 T coconut oil, melted (or substitute another oil of choice)
  • 3/4 cup cocoa powder (the higher quality the better)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
  • 1 1/2 tsp baking powder
  • For sprinkling on the top (optional): crushed walnuts, pecans or dark chocolate chips
Cooking instructions:
  • Preheat oven to 180 C or 350 F.
  • Lightly oil a 12-slot standard size muffin pan (not mini)
  • Prepare the flax egg by combining the ground flax and water in the bowl of the food processor. Pulse a few times and then let rest for a few minutes.
  • Add remaining ingredients and puree, about 3 minutes.
  • If the batter appears too thick, add a spoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but not runny.
  • Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
  • Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
  • Bake for 20-25 minutes or until the tops are dry and the edges start to pull away from the sides.
  • Remove from oven and let cool.

Visit the Jiva Healing blog for more recipes.

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