Simple, easy, and mess free!
These brownies are so easy to make. Pile all your ingredients into a food processor and viola! You’ve got delicious brownie batter made from BLACK BEANS!
Yes…ya heard right! These brownies are made with heart healthy, fibrous black beans. I was shocked at how moist they were! They are absolutely delicious and will become a new dessert staple of mine 🙂
I’m prepping for a Women’s Seminar next week and need to introduce them to easy and simple ways to prepare gluten free goodies, minus all the expensive gluten free flours out there. Let’s face it, almond flour, coconut flour; as much as these are staples in my baking, they can be quite costly.
So if you need a chocolate fix that won’t break the bank, make these brownies!
Black beans are packed with protein and fiber, two key macronutrients that help to keep you fuller for longer. This is also beneficial for balancing blood sugar levels.
“One cup of black beans provides over 4 grams of soluble fiber, and this is precisely the type of fiber that researchers have found especially helpful in lowering blood cholesterol levels. Decreased risk of coronary heart disease (CHD) and myocardial infarct (MI, or heart attack) have both been associated with increased intake of soluble fiber from food” – WHF.
In just 1 cup of black beans, you’ll get a super dose of magnesium, B1, folate and iron. All nutrients essential for your health. Not to mention the extra magnesium and antioxidant boost you’ll get from the added cacao powder!
Now let’s get backing!
|Gluten Free Chocolatey Black Bean Brownies
1 14oz. can black beans (I use Eden Organic)
3 organic eggs
½ cup of cacao powder
½ cup coconut oil, softened (room temp)
½ cup coconut sugar
½ cup of dark chocolate chips
1 tsp ground vanilla bean or vanilla extract
1 tsp ground cinnamon
½ teaspoon of baking soda
½ cup roughly chopped walnuts (optional)
1. Preheat oven to 350F
and grease a brownie pan with coconut oil.
2. Add all ingredients except walnuts to a food processor and puree to create your batter.
3. Add batter to brownie pan and gently stir in walnuts.
4. Bake for 30 minutes or until toothpick comes out clean.
Other ingredient options:
– Add 1/3 cup dried cherries for extra sweetness
– Try using ½ cup maple syrup instead of coconut sugar
– Butter works well instead of coconut oil
– High quality cocoa powder can substituted for cacao
– Top with toasted coconut flakes
I think I just made on one of the most delicious and satisfying dinners ever.
You know you’ve cooked up something good when your boyfriend asks for thirds!! Not seconds, but thirds!
I love me a good recipe. Especially one that is healthy, satisfying, and is free of glutinous grains and starches.
Most of my carbohydrate sources comes from more nutrient dense sources such as sweet potato, squash, pumpkin and some fruits. I’ve given up most glutinous grains and ‘white’ sources of nutrition-less breads. The one thing I can’t kick is oats. I love my oats. My favourite brand is Bobs Red Mill wheat free rolled oats. They are great for making homemade oat flour and using in baking recipes, or for a delicious and warming morning oatmeal.
Have you kicked the grains?
Are you still eating gluten?
I highly advise you ditch the gluten and start replacing your carbohydrate sources with more satisfying and nourishing squashes. Ditching white bread for whole wheat is a WHOLE other issue. Going gluten free includes ditching wheat too! And may I add….going gluten free doesn’t just require that you swap out your typical glutinous loaf of bread for a gluten free loaf. It really doesn’t work that way! Most of the gluten free breads are loaded with junk. So my honest advice, ditch the bread altogether!
It’s easier than you think! Especially once you try this recipe, you won’t miss the ‘starchy’ carbs. In fact, you just may beat the bloat and feel a whole lot better 🙂
Now onto the goodness…
Spaghetti Squash Bake with Italian Sausage and Herbs
(recipe adapted from PaleoOMG.com)
- 1 large spaghetti squash
- 1 pound italian sausage (turkey, chicken or pork will do) – source out organic/antibiotic & hormone free*
- 1 small yellow onion, diced
- 1 cup pizza sauce (homemade or store bought – no sugar added) – organic & clean ingredients*
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chill flakes
- sea salt and pepper, to taste
- 3 eggs, whisked
- (optional: add anything you like with pizza: veggies, mushrooms, mozzarella cheese, etc)
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the skin of the squash becomes slightly soft and you can puncture it with a fork. Remove squash from oven and reduce oven heat to 350 degrees.
- Remove threads from squash (using a fork, scrap down the squash to form spaghetti) and place in an 8×8 greased baking dish.
- Place a large pan over medium heat. Add italian sausage and onion. Break sausage up into pieces and cook until pink no longer remains.
- Add pizza sauce, dried herbs and spices and salt and pepper to the pan and mix well.
- Add sausage mixture to the 8×8 baking dish and mix well with spaghetti squash threads.
- Lastly, add whisked eggs to the baking dish and mix everything together well, until you can no longer see the eggs.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust. It will look as though the top layer is covered with cheese!
- Let rest for 5 minutes before serving.
- Optional – feel free to top with shredded mozzarella or chopped fresh basil.
Guaranteed you’ll go back for seconds…and thirds 😉
To your Good Health & Abundance,