Sometimes on a chilly autumn day,
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 :-)
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 oil3 teaspoons instant coffee
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
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
Place the black eyed beans and the grated zucchini
in a food processor, and process till they are smooth.
Melt the chocolate completely and mix in the oil.
Spoon in the coffee and stir till well mixed.
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.
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.