I am gluten free and (mostly) sugar free just because I can see and feel the difference that cutting those things out of my diet, makes. Diagnostically I’m “gluten sensitive” and it does strange things to my digestion but I’d rather just look at it as a choice that I make which improves my overall well being. I also limit dairy and other animal products but don’t believe in cutting things out completely. Bodies need different foods at different times.
Therefore I’m constantly experimenting with different things in the kitchen and not wanting to miss out on delicious treats I discover unusual combinations that end up being flavoursome love bites.
My most recent experiment were these dairy free, sugar free, gluten free, high protein brownies, which, I must say turned out to be super successful and everyone was asking me for the recipe. Basically I just read loads of recipes on different food blogs and then made up a combination that best suited me. The brownies turned out light, moist, decadent and a little mousse-like. I’ve been eating them for breakfast.
deliciously decadent guilt free brownies
200g / 1 block of unsweetened dark cooking chocolate
1 cup of organic extra virgin coconut oil
2 cans of organic black beans, rinsed and drained
1 overflowing cup of walnuts (I like to be generous with my nut servings)
1 tbsp of vanilla extract
1/4 cup of coffee granules or coffee substitute (they enhance the chocolate flavour)
1/4 tsp himalayan sea salt
4 large eggs
1 1/2 cups unsweetened apple sauce
Preheat the oven to 160 degrees Celsius and line a large baking tray with wax paper.
Melt the chocolate together with the coconut oil and stir until it’s a deliciously rich, dark liquid. Then add the apple sauce, vanilla, black beans, coffee and salt and mix with a hand held blender or if you’re lucky enough to have a food processor use that, until super lusciously thick and smooth. This is a good time to dip your finger in to test for sweetness. I’m already sweet enough so don’t need my food to be so sweet but others do prefer things sweeter so maybe add more apple sauce or honey or stevia or whatever your favourite sweetener is.
(I LOVE the word sweet, don’t you?!)
Roughly chop the walnuts and stir them into the gooey, chocolatey mix, perhaps keeping a few aside to add on top for decoration if you’re feeling like stylising these babies.
Crack the eggs into a clean bowl and give them a good spin with the hand held blender until they become super light and fluffy… for at least 1 minute.
Fold the eggs into the chocolate mixture with tender loving care until it’s all mixed into one mass of deliciousness. Pour the mixture into the baking tray, place any spare walnuts on top and bake for 50 – 60 minutes. The toothpick has to come out clean. Clearly….
Allow them to sit for as long as possible to cool. Overnight in the fridge is best because the brownies taste better after giving them some time to acclimatise in their new incarnation as delectable chocolate bites. They will be soft until they are refrigerated.
Eet voila! C’est fini! Bon appetit!
Delicious, healthy, gluten, sugar and dairy free. Even the pickiest of friends will enjoy them and you can eat them guilt free (even for breakfast!).
(Next time I make them I wouldn’t include the coffee and I would add chocolate chunks and coconut rough in at the end for extra delicious naughtiness.)
Give them a go, let me know how they are and post up a photo on Facebook or Twitter with the evidence! xo