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Guilt and Gluten Free Blonde Brownies

What you need: 

1 cup cannellini white kidney beans
1/4 cup almond butter
1 cup brown sugar
1 teaspoon pure vanilla extract
1/4 cup organic natural unsweetened applesauce
1/4 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup brown rice flour
1/2 cup amaranth or chickpea flour
1/2 cup gluten free, vegan semi-sweet chocolate chips (I used Enjoy Life)

What you do: 

1. Preheat oven to 375 degrees F, and grease an 8 or 9" baking pan. Mash kidney beans well until smooth. (you can use a food processor or just use the paddle attachment on a kitchen aide.)
2. Combine mashed beans with almond butter. Mix well until smooth. Add in sugar, applesauce and vanilla. Mix until creamy.
3. Stir in salt, xanthum gum, flours, and baking powder until combined. Mix in chocolate chips.
4. Pour into prepared baking pan and bake for 25-30 minutes (mine took about 28 minutes ). Let cool before cutting, if possible.
If you don't care to make them gluten free, you can easily substitute regular flour for the gluten free ones.
Source of recipe: I wrote this recipe.

Preparation Time: 
10 mins, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

The fact that I want to make this everyday is my only issue with this fabulous recipe!  ;)

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Yay! Thank you! I am glad you liked it! :)

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WOW! This is amazing and so simple to make. For the sugar, I used sucanat, subbed guar gum for the xanthan gum and instead of amaranth flour I used sorghum. I also only put in a pinch of salt, as the beans I used were already salted. It baked to perfection, (seriously!), in twenty- seven minutes. Sooo delicious! Thank you so much for this recipe, it really is a spectacular blonde brownie! :)

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