Black Bean Espresso Brownies
I don’t crave sweets very often anymore, but I still enjoy a treat once in a while. I started to experiment with all sorts of gluten free flours to avoid the processed fake flours. I would tweak and combine recipes that I found online to fit the needs of my food sensitivities, I quickly learned that gluten, dairy and egg free baking is not easy! I didn’t even attempt brownies for so long because I didn’t think it was possible with my specific limitations.
Many may say What!? Black beans in brownies?! weird! But these little guys are delicious! I got the idea of black bean brownies from a fellow CSNN (Canadian School of Natural Nutrition) graduate and red seal chef who taught the most amazing practical courses at my CSNN branch (check out her website: honeyandvanilla.com). Her recipe used eggs, and I couldn’t get it to work with an egg substitute, so I played around with it, did some research with other recipes, experimented and came up with my black bean espresso brownies!
I love the taste of espresso and I love dark chocolate, so my sweet tooth prefers a bit of a bite. This brownie recipe kicks my sweet tooth with one small piece. As much as possible (even with treats), I try to use whole and organic foods; with this recipe I used raw unpasteurized honey (locally and humanely sourced - support our bees!) aluminum free baking powder, chia seed egg replacement, free trade espresso grounds, dry beans soaked or Eden Organic’s black beans (they are soaked in seaweed).
These are moist, melt in your mouth, and give a little happy buzz with the kick of espresso. There is protein in the black beans and chia seeds, healthy saturated fat with coconut oil - which is great for high cooking temperatures - and no gluten, dairy, eggs, or sugar cane, a perfect treat for my needs and I hope you enjoy them too!
Black Bean Espresso Brownies
2/3 cup black beans (not cooked; use canned or soaked)
1/2 cup honey
1 teaspoon ground espresso
1 teaspoon baking powder
1/8 teaspoon sea salt
2 chia eggs (made from 2 tablespoons of ground chia soaked in 5 tablespoons of water for at least 5 minutes)
1/2 cup cocoa powder
1 teaspoon vanilla extract
2 tablespoons coconut oil (melted)
1/4 cup vegan chocolate chips (optional)
Coat cup cake pan with coconut oil
Blend all ingredients in food processor until mixed thoroughly
Cook at 350 degrees for 20 min (check periodically)
Makes about 10 Brownies. Enjoy!
Laura is a Southern California girl living in Calgary, Canada as a Yoga Instructor and Holistic Nutritionist. She holds a Bachelor of Arts degree in Psychology, is a Certified Holistic Nutritionist, and is a Registered Yoga Teacher with 300 Hours of Teacher Training. Her company, BendBalance, is focused on educating and empowering the community to make conscious choices to live an overall healthier, happier, and more balanced life. Nourish. Sweat. Soul.
Check out her Instagram account: https://www.instagram.com/bendbalance/ ... Website coming soon!