On the rare occasion when I make a sweet treat, I really like brownies. But lately we have been having bad reactions to almond flour, and I often find that I can’t spare the extra eggs to make a treat from coconut flour.
So I thought I’d try one of the many black bean brownie recipes out there on the Interwebs, and adapt it to be gluten free, casein free, grain-free,GAPS/SCD legal (advanced level), and just plain yummy!
A little cake-like, but also a little fudgy, you’d never guess the main ingredient in these brownies is black beans. But by using whole, minimally processed ingredients like organic black beans, raw honey, raw cacao powder, coconut oil, and pasture-raised eggs, these gluten free, chocolatey treats actually have decent nutritional value as well. (And if you’re Paleo, they’re a pretty reasonable cheat.;)
Since they are so incredibly easy to make, I’m sure you’ll enjoy this grain free brownie recipe again and again.
Rinse beans very thoroughly and drain them completely. Now do it again. You really don't want any "beany" tasting liquid in your brownies!
In your Vitamix or blender, add rinsed and drained beans, eggs, vanilla, coconut oil, sugar or honey, and cocoa powder. Blend until smooth, then add the salt and pulse until well mixed. Batter will be thin.
Grease an a 8"x8" baking dish liberally with coconut oil, and pour batter into dish. Top with optional walnuts or other toppings.
Bake for 30 minutes or until the top and sides are set, and the insides are just a little soft.