On the rare occasion when I make a sweet treat, I really like brownies. But lately we have been having bad reactions to almond flour, and I often find that I can’t spare the extra eggs to make a treat from coconut flour.
So I thought I’d try one of the many black bean brownie recipes out there on the Interwebs, and adapt it to be gluten free, dairy free, grain free, GAPS/SCD legal (advanced level), and just plain yummy!
A little cake-like, but also a little fudge-y, you’d never guess the main ingredient in these brownies is black beans. But by using whole, minimally processed ingredients like organic black beans, raw honey, raw cacao powder, coconut oil, and pasture-raised eggs, these gluten free, chocolatey treats actually have decent nutritional value as well. (And if you’re Paleo, they’re a pretty reasonable cheat.;)
Since they are so incredibly easy to make, I’m sure you’ll enjoy this grain free brownie recipe again and again.
Grain Free Black Bean Brownies
- 1 can organic canned black beans or 2 cups cooked, soaked dry beans (where to find BPA-free cans)
- ¾ cup Rapadura or coconut sugar OR 1/3 cup honey (where to find coconut sugar)
- 2 Tbsp. coconut oil, plus extra for greasing the pan
- 1/3 cup unsweetened cocoa or raw cacao powder (raw cacao powder is least processed and has more nutrition) (where to find raw cacao)
- 3 eggs, preferably pasture raised, which are more nutritious
- 1-½ Tbsp. gluten free vanilla extract (where to find)
- 1 pinch sea salt
- Walnuts, previously soaked and dried, or other brownie toppings (Optional)