Wednesday, 18 December 2013

Fudgy Black Bean Brownies

Baking and I haven't been the closest of friends in the past year or so. We used to be bffs, I'd make cupcakes for nay reason. Happy event? Chai cupcakes. Sad event? Cookie crumble cupcakes. Small informal gathering? Cupcakes. You get the drift.



I even once made treats for people while I was on a juice fast.

The fun thing is, these treats really open up people's eyes to vegan or gluten free food not tasting like cardboard. They bring the possibility that hey, this might be doable! Thats really what I thrive to do with food, is open people's eyes to the vast array of amazing delicious food, that is both good for you and everything else.



That being said, I also now thrive to eat a very clean, whole foods and high raw diet with little processed anything. Flour isn't something that I use very often. I even buy the made-from-grain pastas and occasionally breads. So baking anything becomes a tad bit complicated.

But, there is always a way! Black bean brownies are number one on my list now for several reasons: they are entirely whole foods based, I can make them low fat, there's no flour and I can use any sweetener I want.



These also come out the way I like em, soft, gooey,fudge like and decadent.







Fudgy Black Bean Brownies

Ingredients:
-  1 can black bean, or equivalent (about 1 1/2 cups)
- 3/4 cup cacao or carob
- 1/2 cup apple sauce
- 1 cup coconut sugar or sweetener of choice
- 1 tsp vanilla
- pinch salt
- 1 1/2 tsp baking powder

Pre-heat oven to 350F

Put all ingredients into a blender, and blenddd until smooth.
Line a 8x8 baking pan with parchment paper and pour it in. 
Bake for 40 mins, or until the edges start coming away from the sides of the parchment paper.

The middle will still be very fudgy, kinda like half baked brownies, which is what I always used to do when I made them regardless of with what mixture. 

 Top with your fave toppings, I used coconut.

Enjoy!!

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