This is a modified version of a recipe posted by Life in the Lofthouse. My version was made gluten free and reduced/modified the amount of sugar used. 3 cups sliced peaches 1/2 cup cane sugar ½ cup butter, softened 1/2 cup gluten-free flour 1/2 cup…
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No one ever guesses that these brownies contain black beans; however, once they know, people are suspicious when I serve dark desserts.
Yield: 16 brownies
1 (15-ounce / 450 mL) can black beans, drained and rinsed
3 large eggs
⅓ cup (80 mL) butter, ghee, or coconut oil
2 tablespoons (30 mL) chia seeds, ground or whole
¼ cup (60 mL) cocoa powder
2 teaspoons (10 mL) vanilla
½ cup (125 mL) dark sugar
½ cup (125 mL) semisweet chocolate chips (best option: 70% cacao content)
⅓ cup (80 mL) finely chopped walnuts (optional)
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) baking pan.
Put the beans, eggs, butter, chia seeds, cocoa powder, vanilla, and sugar in a food processor and blend until smooth.
Remove the blade from the processor and carefully stir in the chocolate chips and walnuts.
Transfer the mixture to the prepared pan and place in the oven. Bake the brownies for 30 to 35 minutes, or until just set in the centre.
Cool before cutting into squares.
Variations: Add ½ cup (125 mL) dried cherries, coconut, or candied ginger.
My sister Adele and I often tell guests about this family dessert, which was a favorite of my now deceased brother, and we promised to share it. The chocolate cake recipe is adapted from Enlightened Eating by Caroline Marie Dupont. Print This Post Chocolate Cake…
Print This Post Coconut Pumpkin Custard Cups This is another pumpkin recipe from the new Thirteen Moons cookbook that has quickly become a favourite around here. It’s like pumpkin pie without the crust. Yield: 10 servings 1¼ cups (310 mL) coconut milk 4 large eggs ½…