Food Allergy Friendly Fudgy Bean Brownies – Gluten, Dairy, Egg, Nut and Soy Free
It’s been a while since I last posted a brownie recipe or product review. As I have mentioned in my previous posts, the most challenging part of being in a gluten, dairy, egg, nut and soy free diet is baking. Unlike cooking wherein you can easily alter the outcome of a dish, baking is an exact science. It’s not just a matter of using the tastiest ingredients, it is about having the right proportions, mixing technique, proper heat, timing and pan size. That being said I totally understand why some are scared to try baking from scratch or even baking at all.
For us food allergy Frugalista Moms, the need to bake and recreate some well loved treats or snacks is a big must. Baking our own desserts or breads is not only for savings purposes but most importantly to have safe food for our children. With that in mind, I would like to share with you the recipe for one of our family’s favorite after school and even lunch box snack – Bean Brownies.
This version was adapted from my original recipe Black Bean Butterscotch Brownies found in my previous blog. Since I have to remove the eggs, it took me about a dozen attempts to make the texture as close to the original as possible.
Give this yummy, healthy vegan treat a try. I’m sure you and your child will never look at brownies the same way again.
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1 15 oz. can black beans
1 cup sugar
1 tsp vanilla extract
3 Tbs. Organic Flax Seed Meal
9 Tbs. lukewarm water
1/4 cup oil (you can use avocado or sunflower oil)
1/2 cup cocoa powder
1/4 cup Sorghum Flour
1/8 tsp sea salt
1 tsp cinnamon powder
1. In a small bowl, combine flax meal and water to make a flax goo. Set aside.
2. Rinse beans in running water. Drain.
3. In a blender or food processor, puree the black beans, sugar, vanilla and oil until smooth.
4. Transfer the bean mixture in a big mixing bowl and add the salt, cocoa powder, buckwheat flour and cinnamon. Mix until just combined.
5. Pour the batter in a 9×9 greased pan (or lined with parchment paper) and sprinkle the chocolate chips on top.
6. Bake for 30-35 minutes in a heated oven with a temperature of 350 degrees. Do not overbake.
7. Remove from the oven when the sides pulls away from the pan or there is a gap between the cake and the pan.
8. Cool completely before cutting into bars.
Combine 3 Tbs. coconut milk and 5 Tbs. powdered sugar and mix until you have a smooth and creamy consistency. Drizzle on top of cooled and sliced brownies. Let it set for about 5 -10 minutes before serving. Depending on your preference, you can thin it out more by adding a few drops of coconut milk at a time or make it thicker by adding more powdered sugar.