Special Diet Notes: Gluten-Free Black Bean Brownies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegan, plant-based, and vegetarian.
Vegan and Gluten-Free Black Bean Brownies
This recipe (and photo) was shared with us by Hannah Kaminsky of Bittersweet (the photographer and recipe tester), and Celine of Have Cake, Will Travel (the original recipe creator).
So how are black bean brownies? Hannah is happy to offer some insight:
No, I’m not going to lie, these are not the cookies you turn to when you’re looking for some serious chocolate indulgence, a mouthful of rich, sugary fudge; These are admittedly “healthy” tasty. But as someone who’s constantly stuffed with sweets, it really was a nice change of pace. The beans are really impossible to detect, and warmed for a few seconds in the microwave, they’re definitely a worthwhile treat that won’t have your conscience up in arms.
So how are black bean brownies? Hannah is happy to offer some insight:
No, I’m not going to lie, these are not the cookies you turn to when you’re looking for some serious chocolate indulgence, a mouthful of rich, sugary fudge; These are admittedly “healthy” tasty. But as someone who’s constantly stuffed with sweets, it really was a nice change of pace. The beans are really impossible to detect, and warmed for a few seconds in the microwave, they’re definitely a worthwhile treat that won’t have your conscience up in arms.
Author: Hannah Kaminsky
Ingredients
- 1 can black beans, drained and rinsed
- 2 tablespoons corn oil
- 4 tablespoons carob powder
- 1 teaspoon vanilla
- ¾ cup sugar in the raw
- 2 ripe bananas
- ½ cup shredded coconut
- ½ cup dry roasted peanuts
- ¼ cup oat flour
- 2 tablespoons brown rice flour
Instructions
- Preheat oven to 350F. Prepare 8×8 square pan with non-stick cooking spray.
- Place all ingredients in your food processor and blend until combined and smooth.
- Pour into prepared pan, and bake for 30 minutes or until brownies appear to be set and firm.
- Let cool before attempting to serve. I love them especially after they’ve spent some time in the fridge, personally.
Notes
Substitutions: ⅓ cup ground almonds can be substituted for the peanuts, and light spelt flour can be used in place of the brown rice flour.
