Last year I reviewed a cool new food allergy and intolerance app for Allergic Living magazine called ContentChecked. It was a neat concept then, but it’s an even better and more accessible tool now! And to celebrate their re-release, they’re sharing this allergy-friendly recipe for fudgy vegan brownies.
Since I know many of you are curious, I’ll share the pertinent details on ContentChecked:
- It’s a smartphone app available for both iPhone and Android.
- They have a free LITE version, but the full version is now only $2.99!
- Users set their allergens or intolerances of concern (whether for them, a family member, or a friend), and scan a product barcode with their phone. ContentChecked pops up with the specific allergen information on that product. Like this…
- There are now over 200,000 food products in the ContentChecked database (and growing!)
- Products that may be in danger of cross contamination are listed as “may contain” – users can click the “alternative” box to access similar products that fit specific dietary needs
- There is a live support team of nutritionists who receive alerts from FARE, the FDA and 100 grocery manufacturers, and update the app database as needed with alerts in real time.
- ContentChecked also makes other product and recipe suggestions based on your set allergens and intolerances. Oh yes, recipes …
I bet you’re wondering if I’ve forgotten about the recipe for those Fudgy Vegan Brownies. Don’t worry, I haven’t! It’s below, but if you want recipes for their Carrot Cake Donuts and Chocolate Bark (two other goodies I spotted), you’ll have to download ContentChecked.
Special Diet Notes: Fudgy Vegan Brownies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 3 tablespoons ground flaxseed / flax meal
- 9 tablespoons lukewarm water
- 1 15-ounce can black beans, rinsed
- 1 cup sugar
- ¼ cup oil (you can use non-GMO canola, grapeseed, sunflower, or corn oil)
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¼ cup buckwheat flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- ½ cup mini dairy-free semi-sweet chocolate chips
- Preheat your oven to 350ºF and grease a 9-inch square baking dish.
- In a small bowl, whisk together the flax meal and water, and let sit for a few minutes.
- In a blender or food processor, puree the black beans, sugar, oil, vanilla and prepared flax mixture until smooth.
- Transfer the bean mixture into a big mixing bowl and add the cocoa powder, buckwheat flour, cinnamon and salt. Mix until just combined.
- Pour the batter into your prepared baking dish, level out, and sprinkle the chocolate chips on top.
- Bake for 30-35 minutes, or until the sides pull away from the sides of the pan.
- Cool completely before cutting into bars.