Delicious Gluten free, Vegan Brownies
We thought we’d bring you a summer treat with a surprise. We guarantee that no-one who tastes this delicious recipe will be able to guess the main ingredient: black beans. Once cooked, the recipe only takes 15 minutes! Highly digestible and full of fibre, they also contain iron, phosphorus, calcium, magnesium, manganese, copper, and zinc.
Finding ‘treat’ recipes that are both gluten free and vegan and that also taste amazing is not the easiest task – though readers are welcome to prove us wrong and send in more ideas.
Total Time: 15m
Yield: 9-12 brownies
Ingredients
• 1 1/2 cups black beans (1 400 g tin, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup oats (40g
• 1/4 tsp salt
• 1/3 cup maple syru or agave (75g)
• 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup dark chocolate chips (115-140g)
• optional: more chips, for presentation
• We also add some chopped up nuts for extra texture (choose according to preference)
Instructions
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor. I use this food processor.) 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.