I’m not eating gluten, eggs, dairy or nuts for almost six months now. I figured out what to eat for most of my meals by now, soups, stir-fries, oatmeal, etc. But I’m always in the lookout for a grab-and-go, healthy and filling afternoon snack. Specially on days when I exercised in the morning! I’m so hungry! So this recipe is one of my new favorites. I mixed a regular bean brownie recipe my son learnt at a field trip in a cooking school, with Jenna Zoe’s chocolate fondant recipe from her Super Healthy Snacks and Treats cookbook.
Gluten-free, egg-free, dairy-free bean brownie recipe
Yields one 9″ by 13″ baking sheet, about 32 (1.5″ by 2″) squares.
4 cups (800 grams) cooked black turtle beans (About the third of a 900 g bag dried beans.)
1/2 cup (90 grams) gluten-free flour mix of your choice
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of ground flax seeds + 6-7 tablespoons of water
3 tablespoons of honey
4 tablespoons of Splenda or sugar or equivalent sweetener
1/2 cup coconut oil
1/3 cup of water or milk substitute of your choice
4 teaspoons of vanilla extract
4 flat tablespoons of cocoa powder
1 1/2 cups of chocolate chips, semi-sweet
4 teaspoons of orange zest, optional, but gives really nice flavor
6 tablespoons of chia seeds, optional
Measuring cups and spoons, scale, good sized food processor or stick hand blender and a big bowl
Prep: 1-2 hours to cook the beans plus overnight for soaking. You can do it a few days ahead of time.
Actual mixing time: 30-45 minutes
Baking time: 25 minutes
How to make the brownie
Prepare the beans for the bean brownie
- Soak the beans for 12-24 hours in a generous amount of water. Drain and rinse.
- Cook in salty water until done, about 90 minutes or so. Drain.
- Mash them with a potato masher.
I actually cooked all the 900 grams bag of dried beans, used what I needed for the brownies now, and froze the rest so next time I can skip this step. 🙂
Mixing the brownie
Food processor version
- Mix the 3 Tbsp flax ground flax with 6-7 Tbsp water in a small bowl. Set it aside.
- Put the beans in the food processor, blitz until smooth. Add some of the water if needed.
- Add the rest of the ingredients except half a cup chocolate chips. Blitz until well mixed, even the chips.
- Stir in the rest of the chocolate chips.
Stick hand blender version
- Mix the 3 Tbsp flax ground flax with 6-7 Tbsp water to make flax-eggs. Set it aside.
- Put the cooked and mashed beans to a big mixing bowl. Add the 1/3 cup of water, honey, coconut oil and blend it smooth.
- Add the flax eggs and the rest of the ingredients except half a cup chocolate chips. Mix it with a wooden spoon and blend it to smash the chocolate chips.
- Add the rest of the chocolate chips.
At the end, it is going to be a rather sticky thing, not batter, more like dough. That’s okay.
Baking the brownie
- Preheat the oven for 180 C or 350 F.
- Put the dough in a 9″ by 13″ baking sheet. Smooth it out with a spatula.
- Bake for 25 minutes or until you have the consistency you like for brownies. 25 minutes leaves it rather gooey… Yum!
Nutritional value of these gluten-free, dairy-free bean brownies
(I didn’t include the optional chia seeds and orange zest in the nutrition chart.)
I hope you will like this guys. For sure, from the batch I made yesterday there is only a few squares left…