Chickpea Blondies (Vegan, DF, GF)
Oh so gooey, tasty, yummy, fudgy brownie blondies..
This is an easy blend and bake recipe, so you can do it when whilst you are waiting for the kettle to boil or whilst you are making the kids lunches
The Japanese tend to use sweetened bean pastes, like red bean, in their pastries and this is a nice parallel. It has the texture of a fudge brownie and is sweet but not too sweet, making it great for a midmorning snack
This recipe is super high in protein from the chickpeas and triple use of almonds in the almond meal/flour, almond butter and almond milk. It is gluten free also with the almond flour the only flour used
Mr B has a prolific sweet tooth and he loved these and found them more satisfying in a way as they kept him fuller for longer, whilst still satisfying that sweet craving in a natural way
- 1 cup almond meal
- 2, 15oz cans of organic chickpeas
- ¾ cup almond butter
- 1 tbsp. coconut oil
- 1 tsp. vanilla
- ¼ tsp. sea salt
- 1/3 cup maple syrup
- 1/3 cup almond milk
- 1 tsp. baking soda
- Add all the ingredients into a blender and blend until well combined
- Pour into an oiled bread tin
- Bake for 30 minutes or until a toothpick comes out clean
Gorgeous Gooey Black Bean Brownies
Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?
What if this was one and the same thing?!
Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.
The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!
- 1 can black beans, drained and rinsed
- 2 tbsp. raw cacao
- ½ cup oats
- ¼ tsp. salt
- ¼ cup coconut oil
- ½ cup maple syrup
- 2 tsp. pure vanilla extract
- ½ tsp. gluten free baking powder
- ½ cup vegan chocolate chips
- Pre-heat the oven to 350c
- Combine all the ingredients, except the chips, into the blender
- Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
- Place in the oven for 15 mins and let cool for at least 10 mins before serving
- If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up
Black Beans (above)
This is an indulgent brownie, with all the taste but no gluten or dairy
It’s from the detox kitchen bible
It’s full of super foods and antioxidants
The beetroot is sneaky, as you can’t taste it
It can be made as a brownie or a rich chocolate cake
Your kids will never know it is healthy!
- 150g peeled raw beetroot, cut into cubes (one large beetroot as you need to take into account the weight post peeling)
- 50g hazelnuts
- 100g gluten free flour (I used rice flour)
- 1 tsp. gluten free baking powder
- 60g raw cacao powder
- 150g honey
- ½ tsp. salt
- 75ml rapeseed oil
- (Optional extras: I used almonds instead of hazelnuts, as that is what I had in the cupboard. You can interchange gluten free flours. Add a few cacao nibs as an extra super food treat!)
- Preheat the oven to 180c. Line the bottom and sides of a cake tin with greaseproof paper
- Put the beetroot in a microwave-safe bowl with 50ml water, cover with cling film and cook on a high heat for 7 minutes until soft. (Be careful of the steam when you take the cling film off.)
- If you don’t have a microwave, wrap the beetroot in foil and bake in the heated oven for c. 40 minutes until soft.
- Put the nuts in a blender and blend until chopped into grainy rice sized pieces. Transfer into a large mixing bowl. Sift the flour, baking powder and cacao powder in.
- Blend the cooked beetroot in the blender for 1-2 minutes until smooth. (If you have undercooked the beetroot it will form pieces rather then being smooth. This is okay, as it will cook more when you bake the brownie.) Add to the dry ingredients in the bowl, but don’t mix yet.
- Using the blender for the third time (don’t worry about washing it in-between), add the honey, salt and eggs and blend for 3 minutes. Pour into the bowl and with the oil and mix the entire mixture with a large spoon, folding rather than vigorously mixing so as to retain some air in the mixture.
- Pour the mixture into the prepared cake tin and bake in a heated oven for about 30 minutes or until a skewer inserted into the centre comes out clean.
- Try and let the cake cool completely before cutting into squares and devouring
Decadent chocolate brownies
-Gluten free, dairy free, nut free
I found this recipe on Eat Drink Paleo, who adapted it and I adapted it once more. This brownie is moist in the middle and has a rich decadent taste. It was one of the taster’s favorites so far and no one guessed the secret ingredient!
- 1 large sweet potato or 2 small (white or orange is fine)
- 6 tbsp. soft or melted coconut oil (can use olive oil)
- 2 tsp. vanilla extract or essence
- 4 tbsp. raw honey (add more if you have a sweet tooth)
- 6 tbsp. raw cacao powder
- 5-2.5 tbsp. coconut flour
- 1 tsp. baking powder
- I tsp. baking soda
- 2 eggs
As with all cake type mixtures, the accuracy doesn’t need to be perfect for a good result.
Preheat oven to 185 °C/ 365 °F. Line a deep baking tray with grease proof paper
- Combine the grated sweet potato, eggs, vanilla, honey, coconut oil in a large mixing bowl and stir together till well mixed. Then add cacao powder, baking powder and baking soda and stir. Finally add the coconut flour. Avoid adding too much as it absorbs moisture and so may dry out the brownies. You are looking for a gloopy consistency in the mixture.
- Once combined pour the mixture into the lined baking tray (any tin is fine really as long as the layer is at least one inch thick, just adjust cooking time and keep a closer eye if you make it thicker).
- Cook for 25-30 minutes, or until you can put a toothpick through and it comes out clean. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and slicing. It is easier to slice once cooled, although I have to admit I didn’t wait.