© 2013 mathewguiver

Black bean apple brownies (vegan and gluten free)

Thanksgiving is only a few weeks away, and I’ll be visiting friends and family in my home town of Sacramento. Every year, I always spend weeks planning dishes to make for Thanksgiving, which can be tricky since my mother can’t have gluten and many of my friends are vegan or dairy free.

The thought of using black beans in a dessert may sound odd, but trust me on this one, they transform into an amazing brownie batter in the food processor. I also use fresh apple in my recipe, which gives the brownies a richer texture. I like making mine in a muffin pan so that I get smaller brownie cupcakes, but you could definitely make them in a 9″ x 9″ square pan.

I like to serve the brownies with a bit of coconut whipped cream, but consider this optional as these brownies are awesome on their own.

Ingredients:

1 c black beans
1 apple
2 Tbsp flaxseeds
3 Tbsp warm water
2 Tbsp cashew milk
1 Tbsp shortening
1/2 tsp vanilla
1/4 c agave
1/8 tsp salt
1 tsp baking powder
1/4 c coconut flour
1/4 c cocoa powder
2 tsp millet flour
1/3 c vegan chocolate chips
Shortening

Directions:

1. Preheat oven to 350 degrees fahrenheit, 335 convection.

2. Grind flaxseeds in a spice grinder or small blender, like a Magic Bullet.

3. Add warm water, stir, then let sit for at least 3 minutes.

4. Drain a can of black beans, then rinse.

5. Measure about a cup of the beans and put them in a food processor.

6. Peel and core an apple, then shop it into small pieces. Add to food processor then pulse mixture until smooth, scraping down the sides occasionally.

7. Add remaining liquid ingredients. Pulse, then add dry ingredients, and pulse again.

8. Remove food processor blade, then add vegan chocolate chips. Gently mix.

9. Transfer batter into a pan greased with vegetable shortening. Bake for about 20 minutes.

10. Let cool for another 20 minutes.

Serve with a dollop of fresh coconut whipped cream.

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