Gluten free vegan black bean chocolate chip brownie

Brownies with a special surprise. These brownies taste amazing and have a great texture. Not at all what I expected from a gluten free, vegan, black bean brownie.

Adapted from this recipe by Chocolate Covered Katie

I’ve made it twice already and they get eaten up really fast. Luckily I got a picture of it before it this time.

Recipe for vegan gluten free black bean chocolate chip brownies:

1/2 cup rolled or quick oats, coarsely ground
1 1/2 cup black beans, precooked
1/2 cup pure maple syrup
2 Tablespoons Ground flax seeds
2 Tablespoons Carob powder (or cocoa powder)
2 Tablespoons coconut oil (or other vegetable oil)
2 Tablespoons almond butter (can substitute w oil, coconut or other non dairy milk, or any nut butter)
1 teaspoon cinnamon
1 teaspoon vanilla paste (or vanilla extract)
1 teaspoon almond extract (or vanilla extract)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2/3 cup chocolate chips
+2 Tablespoons chocolate chips

Preheat oven to 350 F
Oil a brownie pan (not necessary if using non stick – I use 9×9 deep pyrex glass so I lightly brush it with coconut oil).

In a food processor blend all the ingredients except for the 2T of chocolate chips). Blend on high until smooth.

Pour into baking pan and sprinkle remaining chocolate chips on top.
Bake at 350 F for 20 minutes (check after 15 minutes),bake until toothpick poked into middle comes out clean. If using smaller than 9×9 it will take a little longer because it will be thicker.

Cool before serving. Refrigeration makes it more firm, which is really good. Store in sealed container, preferably in a refrigerator if not eaten within a few hours.

Notes:
-I made this first with coconut milk instead of 2 T of oil, it took a few more minutes to cook, but came out the same.
-can also be baked in a muffin pan lined with parchment cups, fill about 1/4 high, if higher just bake longer. The batter will not rise but too thick may burn the outside before it completely cooks inside.
-quick or rolled oats can be coarsely ground in a food processor. I generally make 2 cups at a time because 1/2 cup is too little for my food processor.
– this recipe is thick so a food processor will work much better than a blender.
-if using a blender prepare to scrape down the sides frequently. A hand blender will work better than a container blender.
-if using canned beans be sure to drain them, if they have salt already in them you can omit the salt in the recipe.
-If cooking beans 1/2 cup dry should make 1.5 cups cooked. Be sure to soak the beans for a few hours to get rid of the excess gas. Kombu seaweed will reduce the gas as well. When I don’t have time to soak I always use a piece of kombu. I also always soak dry beans, sprouts, rice, etc, will about one tablespoon of 3% food grade hydrogen peroxide. The peroxide will make the soaking-sprouting process go faster and ensure that nothing contaminates the water, and if any beans had any type of bacteria it will clean it. While this generally doesn’t apply to black beans, it will cut down soaking time and reduce the gas of the black beans.

Gluten free vegan waffles

Light fluffy and oh so tasty waffles. Would go so perfectly with some vanilla bean ice cream and cinnamon maple sugar.

While at a friends garage sale I spotted a waffle iron. She told me that they no longer use it since they started eating gluten free. She then told me of her fond memories of waffle making.
I happily bought it and knew we could make it work. And we did! My husband made awesome vegan gluten-free waffles on the first shot!

3tsp EnerG egg replacer + 4TBS hot-warm water.
2 Cups Bob’s Red Mill Gluten Free all purpose flour
1 3/4 cups almond milk
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 tsp Madagascar vanilla bean paste
1/4 tsp almond extract

Instructions:
Preheat waffle iron.

Mix egg replacer with the 4TBS of hot-warm water until fluffy

Mix all the dry ingredients until even Add wet ingredients
Mix with whisk until fully incorporated

Pour mix onto hot waffle iron. Cook until golden brown.

Notes: our waffle iron doesn’t flip so we had some sticking issues, we unplugged it and let it cool enough to touch, and then pulled it off, they came off whole.

Buckwheat flour can be used by replacing 1/4 cup of all purpose flour. Bob’s Red Mill Buckwheat Flour doesn’t say gluten free, however for gluten sensitive people it is often ok. Pure buckwheat doesn’t contain gluten, but often the processing of it into flour is done on shared equipment.

I haven’t tried freezing and re-heating because they all get eaten up, but they don’t seem like the type that can be, seems like they would get too hard.

This batter would be great for making pizzelle. Now to get a maker for that!

Blueberry Muffins

2 1/2 Cups whole Spelt flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
1/3 tsp xantham gum
1/4 cup applesauce
2/3 Cup agave nectar
2/3 Cup Coconut Milk
2 tsp Vanilla Extract
1 tsp almond extract
2/3 cup blueberries (fresh or frozen).

Preheat oven 325 F. Line a muffin tin with parchment paper liners – or- use a non-stick muffin tin, required no liner or oil.

In a large bowl mix all the dry ingredients.  In a small bowl mix the wet ingredients, except the blueberries, if frozen, keep them out to thaw.

Mix the wet into the dry ingredients until smooth using a rubber spatula.  Fold in blueberries.

Pour 1/3 cup batter for each muffin, filling it almost to the top.

Bake for 20 minutes, rotate 180 degrees and back additional 15 min.

The finished muffin will bounce back slightly when pressed, brown in color, and no batter will stick to the toothpick when inserted in the center (toothpick will get stained if it goes through a blueberry)

Let cool in tin for 15 minutes.  Remove from tin and allow to completely cool on a cooling rack.

Store at room temperature in air tight container for up to 3 days.