Healthy Gluten Free Brownies
Ingredients:
2 Omega 3 organic eggs
1/4 cup plus 2 tablespoons agave syrup
1 1/2 tablespoons organic vanilla
3/4 cup chopped dates
1/2 cup unsweetened almond milk
15 oz can organic black beans, drained
1/2 cup organic raw almond butter (no salt added)
3 teaspoons Stevia powder
2 teaspoons cinnamon
3/4 cup cocoa powder
1/2 cup buckwheat flour or coconut flower or any gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 cup unsweetened chocolate chips
1/2 cup chopped Almonds
Directions:
Preheat oven to 350 degrees. Add to food processor, eggs, agave, and vanilla. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, almond butter, Stevia, and cinnamon. Pulse until well blended. Add in cocoa powder and pulse slowly until mixed. Batter will be thick.
In separate small bowl blend , buckwheat flour, baking powder, baking soda, and xanthan gum. Slowly add prepared flour mixture into food processor. Pulse until just blended. Add in chips and pulse a few times.
Transfer the mixture to an 8x8 pan that has been sprayed with cooking spray and lightly floured with buckwheat flour. Use a bit of spray oil on your spatula for easy spreading of brownie batter. Spread brownie mixture evenly and sprinkle chopped Almonds on top of brownie mixture.
Bake at 350 degrees for 45-50 minutes.
Yield: 16 brownies.
Reference: Kelly E. Keough, "Sugar-free Gluten-free Baking and Desserts"
2 Omega 3 organic eggs
1/4 cup plus 2 tablespoons agave syrup
1 1/2 tablespoons organic vanilla
3/4 cup chopped dates
1/2 cup unsweetened almond milk
15 oz can organic black beans, drained
1/2 cup organic raw almond butter (no salt added)
3 teaspoons Stevia powder
2 teaspoons cinnamon
3/4 cup cocoa powder
1/2 cup buckwheat flour or coconut flower or any gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 cup unsweetened chocolate chips
1/2 cup chopped Almonds
Directions:
Preheat oven to 350 degrees. Add to food processor, eggs, agave, and vanilla. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, almond butter, Stevia, and cinnamon. Pulse until well blended. Add in cocoa powder and pulse slowly until mixed. Batter will be thick.
In separate small bowl blend , buckwheat flour, baking powder, baking soda, and xanthan gum. Slowly add prepared flour mixture into food processor. Pulse until just blended. Add in chips and pulse a few times.
Transfer the mixture to an 8x8 pan that has been sprayed with cooking spray and lightly floured with buckwheat flour. Use a bit of spray oil on your spatula for easy spreading of brownie batter. Spread brownie mixture evenly and sprinkle chopped Almonds on top of brownie mixture.
Bake at 350 degrees for 45-50 minutes.
Yield: 16 brownies.
Reference: Kelly E. Keough, "Sugar-free Gluten-free Baking and Desserts"
