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Ingredients:
- 1 can black beans, rinsed & drained
- 5 tablespoons chia gel (make this 20 minutes or more ahead of time with 3 TBS of chia seeds & 3/4 cup of water & stir well. After about 5 more minutes, stir again, so it's not clumpy & it's a nice thick gel--refrigerate leftovers (here's the link for the instructions)--then measure out just 5 TBS of gel) If you have time--make the chia gel ahead of time & keep it in the refrigerator overnight. It keeps for a week.
- 1/4 cup of cocoa (I love Penzey's natural un-Dutched cocoa--I can really taste the difference) (if you think it's needed you can add 1 add'l TBS of cocoa)
- 2 tsp. of baking powder
- Pinch of salt
- 2 tsp of instant espresso powder (I use Medaglia D'oro brand--and it's available everywhere in the coffee department of the grocery store)
- 1 TBS of vanilla (yes, a tablespoon)
- 8 pitted dates (9 if they aren't plump or moist) Use the biggest & moistest of the bunch.
- 3 packets of stevia (I like Sweet Leaf) I've researched stevia--and it's perfectly safe.
- 1/4 cup of oat flour or make it yourself with 1/3 cup of rolled oats processed into flour--then measure just 1/4 cup of "oat flour" Process the oats into flour before you do anything--and set aside.
- 1/4 cup of chopped walnuts
Preparation:
Preheat oven to 350 degrees.
1. Process oats into flour (if you don't have oat flour) and remove to a bowl--I did it this way.)
2. Process dates until they are a paste. This can be annoying, with the need to stop & scrape it down, or use the Pulse function of your food processor.
3. Add the drained beans & process them with the dates until they're completely smooth & mixed well into the dates.
4. Add in the chia gel if this mixture is getting too hard to process & needs liquid to get it mixed up well
5. Add in the coffee, the cocoa, the vanilla & stevia.
6. Add the oat flour after everything is mixed well.
7. Add the baking powder & salt last. Finally add the walnuts, & pulse just a few times to mix in.
8. Place mixture in an 8-inch silicone pan. Any other is OK, too, but you might need to spray it so it doesn't stick. Bake at 350 degrees for 20 minutes only, & test. You don't want it to overcook--but you don't want it too loose or undercooked. Go by "feel"--this is a moist brownie
Cool, cover tightly with foil.
Serve topped with a dollop of chocolate chia banana "mousse" (It's the chia breakfast pudding I posted about earlier. Very versatile!)
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