our journey of hope and healing through autism

Gluten Free Black Bean Brownies

I thought I’d slowly add recipes that we use and love- some will be SCD legal, some not.  This recipe is not SCD legal, but it is sooo good, and pack a protein punch, so they are great for school lunches for our older kids, who are gluten free, but not on the Specific Carbohydrate Diet.  We’ve shared them with friends lots of times, and gotten good feedback, so I think you’ll like them.  They’re also great for school snacks if your child’s school is nut-free.

Gluten Free Black Bean Brownies

(adapted from The Daily Bean by Suzanne Caciola White-one of my favorite cookbooks!)

These brownies turn out moist, and fudgey- just the way we like our brownies!

1/2 c. margarine or coconut oil
2 C. sugar (I actually use just 1/2 c. honey- the brownies aren’t super sweet, but my kids will still eat them!)
6T cocoa or 3 T cocoa 1 1/2 T carob (if trying to reduce phenols)
4 eggs ( do not try to substitute for these-the recipe will fail! I’ve learned this the hard way.)
1 cup smoothly pureed black bean (can use a can of black beans or fresh)
The more finely the beans are pureed, the more convincing the recipe turns out. With home cooked beans, I end up having to add a fair amount of water to get the beans to blend, and that’s okay, just don’t add any more water than necessary.
I cup dairy-free chocolate chips (optional)

Preheat oven to 350 C.
Beat together margarine/coconut oil, sweetener, and cocoa. Add eggs, one at a time, beating between additions. Beat in bean puree. Pour batter into a 9 x 13-inch greased pan

Bake for 45-50 minutes.

Cool completely (if you can stand the wait!) and cut into squares.

Per serving (approx): calories: 300 total fat: 15 g carbs: 40 g protein 5 g.


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This entry was posted on October 22, 2013 by in what do you eat? and tagged .
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