Brownies with oomph!

Hello and Happy 4th of July, my friends! Happy Freedom! Happy Love! Happy Life!

Today, I introduce you to a brownie recipe that I happen to stumble upon, and grateful that I did, er, maybe that’s my belly talking. 🙂

Anyway, these babies were inspired by a post on minimalistbaker.com. First time I had ever been to this site and it is full of lovely pictures and vegan recipes that I will be trying out because this one came out so perfect.

And let me warn you, this is no ordinary brownie. This is a brownie with some extra oomph! The best brownie my taste buds have ever laid their eyes on…and I’m not just saying that. And, they have a healthy kick to ’em! The cacao, black beans, and flax offer some fiber and protein! Nothing better than eating dessert and knowing that there are some benefits aside from the sugar rush you may have get, right?! These brownies have black beans in them!!! I know what you’re thinking. But, I ask you to be open minded and willing here and I promise, if you do those things, these brownies will take you to the moon! They did for me and the lucky people I shared them with! Let’s get started…

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Gluten Free Vegan Black Bean Brownies

1 15 oz. can or 3/4 cup black beans, rinsed well & drained

2 large flax eggs (2.5 tablespoons flaxseed meal + 6 tablespoons water)

3 tablespoons coconut oil

3/4 cup cacao powder or cocoa powder (I love cacao!)

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/2 heaping cup of sugar

1.5 teaspoon baking powder

Toppings: walnuts, coconut, chocolate chips, whatever you like! (optional)

1. Preheat oven to 350 degrees

2. Lightly grease a 12-slot standard size muffin pan

3. Prepare flax egg by combining flax & water in the bowl of the food processor. Pulse a couple of times and then let mixture sit for a few minutes.

4. Add the remaining ingredients, except for the toppings, and puree the ingredients (3-5 minutes) while scraping down the sides, as needed. Texture should be smooth, kinda like frosting. If it appears too think, add a little water, but you don’t want to be runny.

5. Evenly pour or scoop out batter into the muffin tin and smooth over the tops with a spoon.

6. Add your toppings you desire.

7. Bake for 20-26 mins or until the tops are dry and edges are pulling away from the sides.

8. Remove from the oven and let cool for 30 minutes before removing from the pan.

9. Taste. Enjoy. Smile.

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And just a little side note…while you are waiting for your brownie babies to cool for those 30 minutes or so, do something to get your chakras moving. Raise that juju! Do a head stand, sing a crazy song, run around outside barefoot (it grounds you!), dance with your animal…Me, oh, I did yoga poses on my kitchen counter!

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Light & Love,
Amanda

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