Note #187 // Gluten & Dairy Free Baking: Raspberry Pecan Brownies

gluten dairy wheat free brownies

So it was actually my frugal (read: tight) spirit that led me to make these.

I've been loving my classes at 1 Rebel  and post-class was offered a taster of the dairy, wheat and gluten free brownies on offer at the in-house Roots & Bulbs cafe. I can't say I'm a super-fan of substitutes for sweet things They never quite match up and leave me wanting the real thing anyway.

But to my surprise, I had a normal brownie the very next day and was like "bleurgh! What kind of shit is this?" Call it the sugar critic that sits on all of our shoulders now and says "you really shouldn't eat that" or just being more aware now it's more openly discussed, but flavour-wise, the other one was... just better. Intensely chocolatey and satisfying and moreish at the same time. Cue kitchen experiments. And ooh chile' did I come up with something sassy. Something so sassy and delectable, I've been in the kitchen twice within a week to make up batches. And taken samples to work for my guinea pigs friends to try.

So how did I make these delectable and tasty treats that are apparently all the frees (gluten, wheat, dairy) that foodies like them to be these days? Well, I've left that bit til now, as I wanted you to be salivating before I told you I made chocolate treats...with beans. I know, I know. I reacted in much the same way. Please don't click off the page in disgust. Just try them. Judging by my instagram page, you guys know I don't play when it comes to my food. The other great thing about these? One gadget baking. I used a nutribullet, but you could use any food processor. One gadget, ten minutes from bowl to oven. Win.
clean eating, coconut oil, black bean brownies
whole foods, unprocessed, dessert, brownies
Raspberry Pecan Brownies (makes about 9)
240g (1 tin, drained) cooked black beans
115g coconut oil
2 eggs
45g cacao powder
40g maple syrup
40g honey
1 (generous) handful, frozen raspberries
70g pecans
1 tsp vanilla essence
1 pinch, sea salt
raspberry pecan brownies
  1. Pre-heat oven to gas mark 5.
  2. Line a baking tray with greaseproof paper.
  3. Pop the coconut oil into a mug and pop in the microwave for about 40 seconds. Drain and wash the black beans, while the coconut oil melts.
  4. Blend the black beans, eggs, cacao powder, maple syrup, honey and vanilla essence in the food processor until smooth and runny.
  5. Add the coconut oil and half the pecans and blitz again. 
  6. Spread the raspberries over the tray and spoon the chocolate mixture on top. 
  7. Break the pecans into bits and chuck on top.
  8. Sprinkle the pinch of salt over it, because salted chocolate is just a yes and pop in the oven for 40-45 minutes until firm. 
dairy free, wheat free, gluten free, baking, sweet treat
This was actually going to be a recipe for orange and pecan brownies, but these sort of blew that out of the window. Still very tasty, you can make these by substituting the vanilla and raspberries for the juice and rind of one orange. 

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