recipes, Uncategorized

Gluten-free, egg-free, dairy-free bean brownie you can’t save from the crowds

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.

Photograph of gluten-free, dairy-free, egg-free bean brownies made with this recipe.

Gluten-free, egg-free, dairy-free bean brownie recipe

Ingredients

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

Tools

Measuring cups and spoons, scale, good sized food processor or stick hand blender and a big bowl

Time

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

  1. Soak the beans for 12-24 hours in a generous amount of water. Drain and rinse.
  2. Cook in salty water until done, about 90 minutes or so. Drain.
  3. 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

  1. Mix the 3 Tbsp flax ground flax with 6-7 Tbsp water in a small bowl. Set it aside.
  2. Put the beans in the food processor, blitz until smooth. Add some of the water if needed.
  3. Add the rest of the ingredients except half a cup chocolate chips. Blitz until well mixed, even the chips.
  4. Stir in the rest of the chocolate chips.

Stick hand blender version

  1. Mix the 3 Tbsp flax ground flax with 6-7 Tbsp water to make flax-eggs. Set it aside.
  2. 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.
  3. 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.
  4. 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

  1. Preheat the oven for 180 C or 350 F.
  2. Put the dough in a 9″ by 13″ baking sheet. Smooth it out with a spatula.
  3. 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

Nutrition value chart for gluten-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…