Time for something lighthearted now, yes? Last week I made black bean brownies. Yes, you read correctly: Brownies made from black beans. The recipe I used is this one, but I altered it so that in addition to being gluten free, dairy free, and soy free, they’re also sugar free. :) Use these directions if you’re feeling brave enough to consider a baked delight with beans instead of flour (and remember, chocolate comes from beans!).
- 1 (15.5 ounce) can black beans, rinsed and drained
- 3 eggs
- 3 tablespoons vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup Xylitol
- 1 teaspoon instant coffee (technically optional, but highly recommended)
- 1 teaspoon baking powder (also optional, but recommended if you want cake-like brownies)
- Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8×8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, xylitol, instant coffee, and any optional ingredients in a blender; blend until smooth; pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Serving Size 1/16 of a recipe Servings Per Recipe 16
Amount Per Serving Calories 126 Calories from Fat 48
% Daily Value * Total Fat 5.3g 8 % Saturated Fat 1.8g 9 % Cholesterol 40mg 13 % Sodium 144mg 6 % Potassium 139mg 4 % Total Carbohydrates 18.1g 6 % Dietary Fiber 2.6g 11 % Protein 3.3g 7 %
Vitamin A < 1 % Vitamin C 1 % Calcium 2 % Iron 10 % Thiamin 5 % Niacin 7 % Vitamin B6 2 % Magnesium 8 % Folate 12 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Of course you can add walnuts or anything else you might like. The purpose of the instant coffee is to bring out the flavor of the cocoa. Also, I didn’t use baking powder, and my entire family was thrown off by the texture, so you probably want to add it; I’ve never met a brownie I didn’t like–fudge-like or cake-like–so it didn’t matter to me!
For my version of these, I lowered the original recipe’s temperature because Xylitol requires this. Xylitol is a popular sweetener in the Lyme world, because not only is it a natural alternative sweetener for folks like us who need to be on reduced-carb and reduced-sugar diets, but it actually helps reduce levels of candida yeast! It tastes exactly like sugar, but please don’t take this as an excuse to over-indulge. First off, studies have shown that the absence of sugar (glucose) is actually more beneficial to the reduction of candida levels than is the addition of Xylitol. In other words, don’t think that just because you still eat sugar but also eat xylitol, that the xylitol will take care of the candida, because it won’t. Also, xylitol (like all sugar alcohols) can have a laxitive effect if you consume too much!
But otherwise, happy sweet tooths, my dear readers. :) You can find Xylitol at most all health food stores, but it’s also available online under names like XyloSweet.
♥ a rainbow at night