Since my daughter, Cora, has celiac disease, our entire family avoids gluten when at home. One challenge of a gluten free diet is incorporating enough fiber. Many grains are eliminated, and processed (pre-packaged) gluten free foods are often low in fiber. So, I try to find ways to incorporate additional fiber (and nutrition) into our diet. Here’s a recipe for one of our favorite treats: Gluten Free Black Bean Brownies!
- Butter or cooking spray, for greasing pan
- 3/4c cooked black beans (I used low sodium)
- 1/2c avocado oil (you can also use canola or other vegetable oils)
- 2 eggs
- 1/4c cacao powder (this is different than cocoa powder which is often sweetened)
- 2/3c sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee or espresso powder
- 1/2c chocolate chips, divided
- 1/3c gluten free all purpose flour (I’ve been using Cup 4 Cup Wholesome Flour)
- 1/2 tsp baking powder
- 1/2 tsp salt
- Food processor
- Preheat oven to 350. Grease a 9×9-inch square baking pan. (I used a Pampered Chef pan that has individual squares)
- Puree black beans with oil in a food processor or with blender until smooth.
- Add eggs, cacao powder, sugar, and vanilla. Blend well.
- Melt half the chocolate chips and add to the mixture, blending until smooth.
- In a small bowl, whisk together flour, baking powder, and salt. Add to the black bean mixture and mix until just moistened (do not over mix). Stir in the remaining chocolate chips.
- Pour batter into prepared pan. Bake approximately 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let cool 15 minutes before cutting and removing from pan.
Note: I did not have to make any adjustments for baking these at altitude (above 3,500 ft).
Recipe adapted from Food Network’s recipe courtesy of Melissa d’Arabian.