One of the most difficult parts of going gluten-free is missing out on your favorite baked desserts. While we know a lot of people who decide to just go ahead and chow down on cookies, cakes and brownies and deal with the consequences later, we don’t think indulging should have to mean illness or pain. Doesn’t it make MUCH more sense for the desserts to adapt? With all the crazy things we’ve been able to fit into our brownies in the past, we were determined to find a way to keep the taste and take the flour – and the general guilt! – OUT of them. That’s the thought that led us in search of gluten-free brownies, and it’s the way we found this incredible recipe from Mind Over Munch. Not only has she taken the flour out of the chocolate faves, she’s kept the taste and the sweetness in by adding an unexpected ingredient: black beans! It sounds crazy until you see them come together, but once you do, they’ll be your new favorites. Watch and learn how to make them, AND learn an awesome exercise routine you can do while they bake!
BLACK BEAN BROWNIES
Makes 16 brownies
–1 can black beans, drained and rinsed
–2 tablespoons egg whites
–1 tablespoon coconut oil
–2 tablespoons almond butter
–½ cup cocoa
–¼ teaspoon salt
–1 teaspoon vanilla
–⅔ cup Stevia/Splenda (more or less to taste)
–1½ teaspoons baking powder
–Handful (5 grams) mini dark chocolate chips (for topping), optional
- Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch baking dish with cooking spray.
- Combine all of ingredients, except the chocolate chips, in a food processor and puree until well-blended. Pause halfway through blending to scrape down the sides.
- Pour the batter into the prepared baking dish. Place the chocolate chips on top.
- Bake for 15 to 20 minutes, until an inserted toothpick comes out clean.
- Let cool for 15 to 20 minutes, and enjoy!
How great do these brownies look? Not only are they as moist and delicious as the most fudgy traditional treats, they’re so much healthier than regular brownies. These ones only have 53 calories, 6.6 grams of carbs, and 2.8 grams of fat, PLUS those carbs are healthier complex carbs instead of simple refined ones. Even better, they boast fiber and 3 grams of protein, too! Where else could you get both of those in your brownies? You know you have to give them a try, so make sure you visit Mind Over Munch for a nice printable version of the recipe, and file it away with your favorites.
If this recipe has you wondering about other chocolate desserts, you’re not alone! It turns out that black beans can actually be substituted for flour in a 1:1 ratio in many recipes. Just substitute 1 cup of pureed black beans for every 1 cup of flour, and you can turn your favorites flour-and-gluten-free. Mind Over Munch did it in several recipes, so peruse their site for more inspiration.
Now tell us— have you ever made black bean brownies before? What about other black-bean-infused desserts? What are some of your favorite gluten-and-flour-free treats?