Sunday, November 1, 2015

Gluten Free Black Bean Brownies

One of the things I love about living in 2015 is that healthy baking is a thing now (that used to be an oxymoron!) I honestly don’t have to miss out on sweet treats when bliss balls and nice cream (that’s ice cream made entirely out of frozen bananas) come in flavours like salted caramel and mint chocolate!

The other thing I love is that it’s becoming easier and easier to find healthy alternatives in supermarkets. Go back five years and I would have no idea what coconut sugar was and where on earth to source it. Now good ol’ kiwi brand Chelsea have brought out there very own Chelsea Organic Coconut Sugar and I couldn’t be happier.

Gluten Free Black Bean Brownies

Chelsea Organic Coconut Sugar is a healthier alternative to plain white sugar as it is more natural and lower GI. That’s not to say that these brownies are “healthy” but they sure do beat a normal brownie recipe that’s full of dairy, sugar and gluten in my books!

If you’re new to baking with legumes (yeah, that’s a thing now too!) don’t worry, the brownies don’t taste anything like the beans on their own. In fact, no one would have any idea these brownies were any different if you didn’t tell them! They’re soft, melt in your mouth and so delicious straight out of the oven while warm!

If you’re keen to get baking with Chelsea Organic Coconut Sugar I have a fantastic Chelsea pack to give away to one lucky reader worth $50 on my Facebook page. Be sure to check out the Chelsea website or #chelseasugar on Instagram or Facebook for recipe ideas on how to use Chelsea Organic Coconut Sugar!

Chocolate Black Bean BrowniesChocolate Black Bean Brownies
Chocolate Black Bean BrowniesChocolate Black Bean Brownies

Gluten Free Black Bean Brownies

300g black beans, rinsed
1/3 cup apple puree
1 tsp. vanilla extract
3 free range eggs, lightly beaten
2 tbsp coconut oil
3/4 cup Chelsea Organic Coconut Sugar
1/2 cup cocoa
1 tsp. instant coffee (optional, just makes it taste more chocolatey)
1 tsp. baking powder
1/4 tsp. salt
1/4 cup dark chocolate chips
1/3 cup peanut butter

  • Preheat oven to 180 degrees C and line a 9” square cake tin with baking paper.
  • Blend black beans in a food processor until slightly chopped up, add apple puree and blend until a thick paste forms.
  • Add the rest of the wet ingredients and blend until combined, making sure to stop and scrape down the sides of the mixer as you go.
  • Add the Chelsea Organic Coconut Sugar and sift in the cocoa, instant coffee, baking powder and salt.
  • Blend until just combined, making sure to stop and scrape down the sides of the mixer again.
  • Add the chocolate chips and stir to combine.
  • Pour mixture into lined cake tin and spread evenly with a spatula.
  • In a small bowl, melt peanut butter in the microwave for approximately 15-30 seconds, until it is at a pouring consistency.
  • Spoon peanut butter on top of the brownie mixture and pull a knife through to create swirls.
  • Bake for 20-30 minutes or until a skewer inserted comes out clean.

This post was made possible thanks to Chelsea. All thoughts/opinons are my own.

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