You’re going to think I’m crazy, but I’ve been having a hard time eating sweets lately because they have so. much. sugar. Since my diet is relatively low in sugar (this is what happens when you’re eating vegetables ALL DAY LONG), baking holds less of an interest for me these days. When I first gave up gluten, dairy and yeast, I was devastated. I felt as if my identity as a baker of sweets was in jeopardy, until a good friend told me that being a baker–a creator of things–is not simply about butter, sugar and flour. I’ve been giving her words a considerable amount of thought over the past few months, and as you’ve likely noticed I’m baking less and cooking more. But I don’t mind it. I’ve been listening to my body; I bake when I have the urge for something sweet, which has been less and less these days. Sweet for me is a small bar of dark chocolate, fruit, rather than cinnamon rolls and pies.
But make no mistake. Come the holidays, I will WANT A PIE. I’ll just know that I’ll have to make it in order to maintain its nutritional integrity.
Yesterday, I was craving chocolate, specifically a brownie. I scanned the growing stack of vegan, paleo, and gluten-free cookbooks, and when I came upon this gluten + grain-free recipe, I was skeptical. I had APPLESAUCE SUBSTITUTION FLASHBACKS. Philosophically, I’ve been a believer that baked goods should been enjoyed in all their full-fat glory, and to mar that would be criminal. Yet, this recipe is certainly not devoid of fat (eh-hem butter/coconut oil) and has oceans of sweet flavor (maple syrup), so I gave it a go.
Know that I hesitated before I a sampled a brownie. I shoved the cooled bars in the fridge, considered dumping them altogether, but I HATE food waste, so I gave these a go, fully expecting burrito flavor in the guise of a brownie.
NOT SO! The brownies were fudgy, not too sweet, and delicious. They’re quite filling so you’ll likely stop at one, but color me shocked, surprised, that black beans can make a worthy grain substitute. WHO KNEW?!
INGREDIENTS: Recipe from Hemsley & Hemsley’s The Art of Eating Well, modified slightly
1 15oz can of black beans, drained and rinsed
8oz Earth Balance vegan butter or coconut oil
4 large eggs
1 cup of unsweetened cacao powder
3/4 cup maple syrup
2 tsp vanilla extract
1/2 cup chopped pecans
2 tbsp unsweetened coconut flakes
2 tbsp vegan chocolate chips (dark chocolate is fine here, too)
Pre-heat the oven to 325F. Grease a 9 1/2 x 8 baking dish with coconut oil, vegan butter or coconut oil spray (I like Spectrum Organic). Set it aside. Melt the butter/oil in a pan over low/medium heat. Set aside to cool slightly.
Place the beans, eggs, cacao, salt, maple syrup, and vanilla extract into the food processor. Pulse a few times and then blend until smooth. Slowly add the cooled butter down the shoot and mix until completely combined. Stir in 1/2 of the pecans, coconut flakes, and vegan chips, reserving the rest for the top of the brownies.
Pour the mixture into the prepared dish, making sure the batter is evenly distributed. Add the reserve pecans, flakes and chips, and bake for 40-45 minutes, until the brownie feels firm but springy and its surface is cracked.
Leave to cool completely, 30-45 minutes before slicing. I actually put this in the fridge after 30 minutes so it can be slightly. The brownies had such a fudgy texture as a result!