Welcome to the dark side, friends. A place where the perfect brownie is made with black bean flour. A place where the perfect brownie is a dense, fudgey square of cake filled with chocolate, flavour, and deliciousness. A place where brownie lover go to give up their 'I hate gluten-free baking' card. These brownies use black bean flour instead of black beans themselves, and are a perfect cake texture -- dense but not gummy. Fluffy but not light. I mean, a brownie has got to have substance. This is no angel cake, dears. Far too ... naughty ... for that. It really doesn't get better than this.
One caveat -- they are best when baked 1 day before you need them. Why? I don't know. It's just the way it is.
square baking dish (I used silicone but glass is good too -- just make sure you grease it well with coconut oil and maybe line the bottom with parchment)
a grinder for the chia seeds if you buy whole and grind them yourself (or buy ground chia)
1 cup black bean flour
1 1/4 cup coconut sugar (or as an alt: 1 cup xylitol + 1/4 cup coconut sugar +1/4 cup date sugar)
1/2 cup date sugar
1/2 cup raw cacao
1/4 cup ground chia seed
1/2 cup tapioca starch
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp ground vanilla bean or 1/2 tsp tonka bean powder
1 tsp xanthan gum (stabilizer)
1 cup warm water + 2 tbsp coconut oil
1 cup cold water (total water is 2 cups)
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup chocolate chips -- fair trade, please
2 tbsp coconut sugar to sprinkle on top
preheat oven to 345 and prepare your baking pan!!
1. combine 1 cup warm water and 2 tbsp coconut oil and let it melt
2. in a large mixing bowl, combine all the ingredients from parts a) and b) and stir until completely homogeneous.
3. in a small mixing bowl, combine all the ingredients from part c)
4. combine all of the above, and mix well
5. once the ingredients from a) b) and c) have been righteously integrated, stir in your chocolate chips (part d)
6. pour the batter into the baking pan, and make sure it's smooth and even
7. sprinkle the top of the batter with the coconut sugar from part e)
8. bake at 345 for 40-45 minutes
9. Cool and then enjoy the NEXT DAY
my husband eats them right away, and says they are great, but even he agrees they are BETTER the next day.
MAKE AHEAD MAKE AHEAD MAKE AHEAD
this is not a recipe for immediate gratification.
Welcome to my crazy world of real food cooking ...
Eat Food. Not too much. Mostly Plants. -- Michael Pollan
I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.
Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.
I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.
But baby, it's gotta taste good.
I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.
For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.
Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.
Many thanks, and come back often. I'm really glad you are here!