¼ c plus 2 tablespoons agave
1 ½ tablespoons [GF] vanilla
¼ c coconut-date rolls or chopped Medjool dates
½ cup unsweetened almond milk
1 can (15 ounces) organic black beans, drained
½ cup raw tahini, unsalted
3 droppers Liquid Stevia Chocolate
2 teaspoons cinnamon
¾ cup roasted carob powder
½ cup all-purpose gluten-free flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¾ cup unsweetened carob chips
½ cup chopped Brazil nuts
Pre-heat oven to 350 degrees. Spray-oil an 8 x 8 inch glass baking dish or pan and lightly dust with buckwheat flour; set aside.
Add eggs, agave, and vanilla to floor processor. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, tahini, stevia, and cinnamon. Pulse until well-blended. Add carob powder and pulse slowly until the batter is mixed and looks like the consistency of a brownie mix.
In separate small bowl, blend flour, baking powder, baking soda, and xanthan gum. Slowly add dry mixture to wet mixture in food processor. Pulse until just blended. The brownie mixture will appear very thick. Add in carob chips and pulse a few times.
Transfer the mixture to prepared baking dish. Use a bit of spray oil on your spatula for easy spreading of the batter. Spread brownie mixture evenly and sprinkle chopped Brazil nuts on top. Bake for 45-50 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool on a wire rack. Yield: 16 brownies
Dig in and enjoy. Here’s to putting in a little time so you can Cook! Eat! Laugh! with your friends and family.
Recipe quoted courtesy "Sugar-Free Gluten-Free Baking and Desserts..." by Kelly Keough. All Rights reserved.