when you are in a mood to play,
and you want a sweet wicked treat,
do make a brownie my way......
It will melt in your mouth,
it will delight and please,
for a healthy guilt free treat,
this might be the bee's knees :-)
Ingredients:
1 and 1/2 cup cooked and drained black eyed beans (you can use canned beans)
1 and 1/2 cup grated zucchini (courgette)
100 gm unsweetened chocolate
1/2 cup sunflower oil
3 teaspoons instant coffee 2 eggs
1 cup honey
1/2 cup quinoa flour
1/2 cup ground almonds
1/2 cup dessicated coconut
1/4 cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
Method:
Preheat the oven to 180 C.
Line a 12 by 18 inch brownie pan with
parchment paper and spray lightly with oil.
Mix the 7 dry ingredients together and
set aside.
Place the black eyed beans and the grated zucchini
in a food processor, and process till they are smooth.
Set aside.
Melt the chocolate completely and mix in the oil.
Spoon in the coffee and stir till well mixed.
Set aside.
Whisk the eggs and the honey together, then add this
to the chocolate mixture.
Pour this egg, honey, chocolate, oil and coffee mixture
into the food processor and mix in well with the
black eyed beans and zucchini.
Now stir in the dry ingredients little by little
and mix well till all is combined.
Pour this batter into the lined baking pan and bake
for 30 to 40 mins till the brownie is well set.
Cool and then cut into squares.
Sprinkle fine dessicated coconut on the surface if desired.
Notes:
This brownie is soft, moist and delicious.
Totally grain free, gluten free, sugar free,
low in refined carbs, high proteins and good fats.
The quinoa flour adds a slightly different
nutty flavour which blends well with the beans
as well as the almond and coconut flours.
I find 1 cup of honey gives perfect sweetness,
but you may adjust and add more or less
according to your own sweet taste.
The chocolate, cacao and coffee together
create an intense flavor that is enhanced
by the sea salt and the vanilla extract.
Keep it Simple. Be Creative.
Taste and Play. Find your own Way.
8 comments:
I like this, what is the substitute for Quinoa flour?
Thanks Archana......and instead of quinoa flour - you could simply increase the almond and coconut flours.
You could also use amaranth flour (rajgiri ka atta) or chestnut flour (singoda atta).......
I love experimenting, and I have even made this brownie, using just 1 cup of ground walnuts in the place of both ground almonds and quinoa flour.....
It is just important to keep it grain and gluten free, so as to get a lighter batter...also to adjust the quantities, so as to get a batter which is not too runny nor too thick......
I can't even imagine how these taste-I bet they are so rich! I am a little nervous about this combination, but once I made black bean brownies and loved them, so I am going to be brave :) Thanks for the recipe!
@ cq baker - I sent a whole batch of these brownies with my husband to his office colleagues for taste testing, and they loved them :-)
So go ahead, be brave, but feel free to tweak and play....that is the whole fun of it :-)
How are they low carb? Honey contains 17g carbs per tablespoons, not to mention the carb counts of the other ingredients. They do look decadent and nourishing, though. :)
Hi Lauren, thanks for your feedback - yes, there are definitely carbs in the honey and the black eyed beans too.....but the brownie is low in "refined" carbs.....honey is better than refined sugar and I absolutely hate white flour!
I do use stevia at times to cut down on honey or agave, I haven't tried xylitol yet.....and I love quinoa, buckwheat and amaranth flours, which being seed flours also cut down on carbs.....
I like adding as many wholesome and nutrient dense ingredients to every dessert I make, so yes this brownie is rich and nourishing for sure!! :-)
Very happy to discover your blog, Lauren, I'm sure there is a lot I could learn from you......
I came across your blog while looking for a recipe using quinoa flour. Is it possible to omit the eggs in this recipe? many thanks, Helen
Hi Helen, I have not made this particular recipe without eggs before, but I think you could try using 1/2 cup of yogurt if you are not vegan - or maybe try tofu - if I am making a vegan cake, I sub flaxseeds for eggs or even use a vegan egg replacer. I hope it works out for you and the brownie comes out delicious with whatever you end of using :-)
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