Vegan Gluten Free Black Bean Brownies

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Black bean brownies that are vegan, gluten free, and require just one bowl and about 30 minutes to prepare! Healthy, easy and delicious - the best kind of dessert.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free Brownies

Serves: 12

Ingredients

• 1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water)
• 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
• 3/4 cup (72 g) cocoa powder (the higher quality the better)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (176 C).
2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.

These turned out really well, so I wanted to share the recipe. Next time I make them I want to try them with a different type of bean because it is hard to find black beans here. 

Garden Sauerkraut

My intention of writing every week has already gone out of the window and it is only March.  I keep losing track of time, I don't seem to be achieving very much either.  I have been through a few low moments and my energy has been on my little boy, me and keeping my head above water.  I had an old university friend to stay which was really refreshing and easy.  He taught me how to make "no need to knead bread" and sauerkraut.  

I have never been too keen on sauerkraut but I keep hearing about how amazing it is for "gut health"!  And the garden version we made is pretty good, so I thought I would share it. 

We collected loads of veggies from the garden, golden french beans, beetroot, zucchini, dill, pepper dews, cabbage, chard, whatever is available.  Chop everything finely.  

The guideline we followed is 2% salt.  So for a kilo of veg we used 20grms of malden sea salt. Add the salt to the finely sliced veggies and massage and squeeze all the water out.

You can then start putting the veggies into a glass jar, pushing the veggies down with your fist to bring more water out.  You want the vegetables to be covered by liquid. 

Finally leave this to ferment for 4/5 days. It will bubble over, put the glass jar on a plate to catch the extra liquid.  Make sure the veggies are covered by liquid all the time. When it is ready, you will notice a change in smell, put it in the fridge and its ready to eat.  Despite not looking very yummy, It is good!