Wednesday, June 12, 2013
Now I know some of you might be thinking, “Gluten free brownies, made with black beans? No thanks!” But I promise you these brownies are yummy. Yummy enough for my husband to eat, and he pretty much has an aversion to all things healthy. Yummy enough for my kids to eat, and they certainly like their sweets sweet.
I’ve read about brownies made with black beans, and I have seen links to recipes on Pinterest. But after searching I realized that all of the recipes I happened to find were made with canned or cooked black beans, and not black bean flour. Since I definitely wanted to use the freshly milled black bean flour we had just made with our NutriMill Grain Mill, I knew I’d have to come up with my own recipe.
Sometimes getting creative in the kitchen can produce some pretty great results. These brownies are certainly proof of that. The brownies are rich, and full of flavor. I honestly didn’t miss the white flour at all. And if someone were to hand me one without telling me what it was made from there would be no way I could guess that it was made with black bean flour. Shoot, even if they told me it was made with black bean flour I could not tell the difference. Believe me I tried. ;)
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
BLACK BEAN CHOCOLATE CHIP PEANUT BUTTER SWIRL BROWNIE RECIPE
1 1/2 Cups black bean flour (milled at home with our NutriMill Grain Mill)
2/3 cup of unsweetened coco powder
2 eggs room temp
1/3 cup coconut oil
1 1/2 teaspoons vanilla extract
1/2 cup of raw sugar or evaporated cane juice (if using raw sugar, pulse in a coffee grinder or food processor to make it more fine)
1/4 teaspoon of sea salt
1/4 cup of raw honey
1 1/2 teaspoon of baking powder
2-3 tablespoons of water
Peanut Butter (you can use store bought but Justin makes an awesome homemade peanut butter that I love using. His recipe is right below)
Chocolate Chips (Guittard’s Chocolate Chips are gluten free)
1. Preheat the oven to 350 degrees F. and grease a standard size muffin tin that holds 12 muffins.
2. Whisk together the eggs, sugar, honey, vanilla, and coconut oil.
3. Combine the black bean flour, coco powder, salt, and baking powder in a separate bowl.
4. Slowly add the dry ingredients into the wet ingredients and mix well. The batter will be extra thick, but you can use the water to thin it out a bit.
5. Add in your chocolate chips
6. Scoop out the brownie batter evenly into the muffin tin. Add a spoonful of peanut butter to each of the tops, and swirl it in with a butter knife.
7. Bake the brownies in the oven for 15-18 minutes. Allow them to cool before eating. (I liked them even better the next day!)
Justin’s Peanut Butter Recipe
4 tablespoons raw honey
3 tablespoons almond oil (more if you want a creamier peanut butter)
3 cups of dry roasted peanuts
salt to taste
Put all ingredients in a food processor or blender and let it blend until it is smooth and creamy.