Vegetarian Black Bean Walnut Brownies

on 10 November 2015

It's here, the season of sweet rice, pera and prasad. Of barfi, potato balls and gulab jamun. Oh yeah, and diyas of course. Sorry. I just get so excited about food! I intend to deal with this date controversy in the most diplomatic way possible - I plan to embarrassingly stuff myself on both days. Although I'm looking forward to this two day marathon, when it comes to all the food mentioned above, you can get a little gains-y just thinking about it. Gains-y is a word, right? 

Today I want to give you another dessert option that doesn't involve frying, trying to remember which name refers to which sweetmeat, and wondering why the word 'meat' plays a part when referring to a selection of vegetarian food.

What am I talking about? Brownies. Vegetarian Brownies. Healthy Vegetarian Brownies. Healthy Vegetarian Black Bean Walnut Brownies. By the time I finish this description, Diwali might be over. So let me get to the point. I hope I didn't lose you at "Black Bean". Black beans are a major source of protein, fiber and magnesium, and are shockingly adaptable to a number of seasonings because of its neutral flavour. 

If you're looking for a block of sugar studded with chocolate blocks of sugar, this recipe isn't for you. If want something that isn't overly sweet, still gives you a chocolate-y taste and won't make you feel guilty for eating it with your coffee or tea for breakfast, then give this a try.

From all of us at Hotspotgy, Happy Diwali! Enjoy the Holiday.

Ingredients

1 ½ cups cooked Black Beans (or 1 15-oz can, drained and rinsed)

2 tbsp Cocoa Powder

½ cup quick cooking Oats

¼ tsp Salt

1/3 cup Honey

1 tbsp Brown Sugar

¼ cup Coconut Oil

2 tsp pure Almond Extract

½ tsp Baking Powder

¼ cup Walnuts

Coconut Flakes, sweetened, for topping if desired

 

Instructions

Preheat oven to 350 degrees and toast Walnuts for 7 minutes until browned. Remove from oven, let cool and finely chop. While walnuts are toasting, lightly grease two mini muffin pans. If you don't have mini muffin pans, you can use regular sized muffin pans.

In a food processor, add all ingredients except for walnuts & coconut flakes. Process until thoroughly combined. Stir in walnuts. Drop spoonfuls of batter into prepared pans until each part is about ¾ filled. Sprinkle coconut flakes on top of each and press lightly to ensure that flakes stick onto the batter. Bake in preheated oven for 15-17 minutes, or 22-25 minutes if using regular sized pans.

Remove and let cool before removing.

 

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