Well hey there all. How has everyone been?
Lots going on behind the scenes here at Oliver and Rust. Hopefully some exciting news to report in the next little bit but for now mums the word.
Today I bring you my favourite kind of recipe. It is not terrible for you, ABSOLUTELY FULL OF FIBRE so it keeps you moving....... and tastes quite decadent.
As I have mentioned here before I have a bit of a gluten intolerance. Now being a bread lover that is like a hissy fit death sentence. (not a real one obviously as there are many bigger problems out there) but it does put a damper on my eating fun sometimes when the old stomach starts playing the cramping feel like you're having a child fun.
I have learned over the past 2 years what my body can and cannot tolerate and in what quantities for a peaceful existence.
This recipe today is completely gluten free and if you really wanted to push the envelope could easily be made sugar free as well. I enjoy recipes that are good for you but taste terrible for you. It is my kind of healthy eating. I don't want to feel like I am eating cardboard. These are the former. They taste like they are quite bad for you which I suppose could also get you into a lot of trouble.
The first time I made them was just for Trevor and I. He came in at the end of me preparing the recipe so he had already tried the batter and then saw the can of beans and did a roger rabbit eyes out of head move. Are there beans in the brownies?
Sort of.
The first platter of brownies didn't see the second day.
I made a second batch for a family dinner as I love trying these kinds of recipes out on regular food eating people especially my brother who prefers his food to be made in the original manner with gluten involved and no coconut oil substitutions for butter etc.
He even liked them, although stating "they have a Meaghan taste to them (which means he suspected me) but they are pretty good"
That's an A+ in my book.
I found the original recipe here.
If you were really just interested in the gluten free thing and not the low cal thing you could totally do these up with a pound of chocolate icing and no one would be the wiser really.
I left all the weight watchers information as calculated on the source page in case any one was interested in that.
I used coconut oil for the oil, and 1% milk instead of almond milk.
I also used a stand mixer to mix and then just an immersion blender to grind smooth instead of trying to scrape and clean my actual blender out afterwards.
Amazing Flour-less Brownies
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g
Ingredients:
- 1 (14 oz) canned low-sodium black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar (could use a substitute like Stevia)
- 1/2 teaspoon oil (coconut oil)
- 1 tablespoon unsweetened almond milk (or dairy, skim)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of freshly ground coffee or instant coffee
- 1 cup semisweet chocolate chips, divided
Directions:
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Enjoy!
Meg
