I'm In Love with these Brownies.
Four batches in three days in love.
I've got it bad.
I didn't invent black bean brownies, but I did modify the recipe to make it gluten free, dairy free and sugar-free. So these are Candida-diet friendly. Oh yeah!
I generally don't eat legumes. But small portions are allowed on the Candida diet (and most low carbohydrate diets) because they are so low in net carbohydrates and have no sugar. Don't eat the whole pan but a couple of servings can help to keep you satisfied and ready to keep taking on that sugar beast trying to get back into your life.
I used Xylitol for a bit of sweetness. If you aren't on the Candida diet you could probably substitute maple syrup or agave. Or increase the amount of Xylitol if you want it a bit sweeter. I'm trying to restrict my sugar and sugar alcohols as much as possible so I keep them to a minimum.
My mind is still blown that such a simple recipe made out of a a can of beans can taste this good. They really are amazing. And I've tried lots of weird and wonderful combinations of foods in my quest for clean, low-carb fare. So I'm not that easily impressed. But these impressed me.
Give them a try. Even my kids liked them.
Blow my mind - Black Bean Brownies - Candida Diet Friendly - Sugar Free, Flour-less and Fabulous
by
Prep Time: 5 - 10 minutes
Cook Time: 22 minutes
Keywords: bake dessert candida-diet friendly gluten-free low-carb sugar-free wheat belly chocolate black beans
Ingredients (10 - 12 cupcakes/brownies)
- 1 can (15 oz) organic black beans
- 2 free run large eggs
- 3 Tbsp organic coconut oil, melted
- 5 Tbsp 100% cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 Tbsp Xylitol (or alternative sweetener of choice)
- 1 Tbsp maple or vanilla extract
- 1/2 cup chopped nuts - I used Walnut
Instructions
Preheat oven to 350 degrees.
Rinse and drain beans.
Mix all ingredients, except nuts, together in mixing bowl, blender or food processor. If you are doing it in a bowl use an immersion blender to combine ingredients until beans are fully pureed.
Add nuts (except 1 Tbsp) and gently fold in.
Separate mixture into 12 lined muffin tins.
Top with left over nuts. If you aren't on the Candida diet you can add a few 70% dark chocolate chips (optional).
Bake for about 22 minutes or until knife in center comes out clean.
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FOR THE LOVE OF ALL THAT'S HOLY!!!! I just made my first batch. It was all I could do to stop eating the batter so some would make it to the oven. I was HUGELY skeptical. You now have a VERY EXCITED CONVERT on your hands. Absolutely amazing!!!!!!!!
ReplyDeleteI love your enthusiasm for food.......I share it. And this recipe definitely deserves the excitement. It's kind of unbelievable when it actually works.
DeleteI'm just defrosting one of these for a snack.............yummy!
Is there other ingredients that go in this because I just made them and they were not good
ReplyDeleteAny idea how much Stevia could be used?
ReplyDeleteI'm not 100% for liquid Stevia - maybe 1/4 tsp. I have generally started using Truvia as a sugar replacement - its a powdered mixture of Stevia and Erythritol. I would use 2 or 3 Tbsp depending on how much sweetness you are looking for. I am finding liquid Stevia doesn't work as well with baking as powderered but I have done it as well and it will work in a pinch. Good luck!
DeleteHi there! Thanks for posting this great recipe! I am currently on the candida diet so it's nice to see I can have these! Would this recipe work if it was baked in a brownie tin instead of individually as muffins? Can I use powdered stevia for the sweetner? Thanks again for the great recipe I'm hoping to serve these as dessert for my "Candida friendly" dinner party this weekend :)
ReplyDeleteAny idea what the nutrition facts are for these? They look delicious! Can't wait to try!
ReplyDeleteUnfortunately, mine did not turn out well either. The only difference I used in my recipe was 4 TBSP of Stevia powder instead of Xylitol. Mine tasted, well exactly like I would imagine dirt would tast and not sweet at all. :( I hate that these didn't turn out. They look so good.
ReplyDeleteHey Callie,
DeleteSorry they didn't work out for you. So many factors can affect baking - ingredients, altitude, etc. I've made these a few times and they have always turned out.........that being said I was on a NO-sugar diet at the time so maybe my palate for sweets was super sensitive. Good luck on your journey to finding "sweet" clean recipes - there are all sorts out there.
No worries! I think I"ll try again with the Xylitol. ;)
ReplyDeleteAnyone know the carb count on these?
ReplyDeleteThese are awesome thank you! I used xylitol and put raw coconut butter on top - yummmm
ReplyDeleteWould these work with honey or raw sugars? I don't have or know what xylitol is and don't use other sweeteners..but I have all the other ingredients in my pantry! (Sorry if various forms of this comment posted, it was an incredible hassle getting a comment up on my phone!)
ReplyDeleteI tried them with both honey and white sugar...and both times it worked. I added a little extra sweetener the 2nd time. I think if you think of them as a rich chocolate cake (and maybe put a frosting on them), they are really good. Not overly sweet. Can't tell there are black beans in them at all! Perfect for someone who can't handle wheat flour.:)
DeleteHi! I am just learning to eat clean and am struggling with sugars/carbs which I shouldn't have. This looks like a great recipe. A couple of questions: 1. Someone mentioned using 4 TBSP of Stevia powder. Is this correct? I currently use 1/4 of an 1/8 tsp. to sweeten my coffee and much more than that is extreme. 2. Can I use non-canned black beans that have been soaked, cooked, and cooled? What would be a safe measurement to use? 3. I am currently using CapTri MCT oil made from fractionated coconut, although it has no flavor. Would it be okay to use this, or do you recommend still using regular coconut oil? Thanks so much for your advice!!!
ReplyDeleteStevia is much stronger than xylitol and most other sweeteners, so I would recommend using less. I'm not sure what the perfect conversion would be, I only used 1 tsp and added some maple syrup, but mine weren't extremely sweet. I would say maybe 3-4 tsp of stevia would substitute nicely.
DeleteI plugged in the ingredients on myfitnesspal.com's nutrition calculator, omitting the walnuts and using Stevia in the Raw in place of Xylitol..
ReplyDeleteNutrition facts for 12 brownies (w/o walnuts): Calories:80, Carbs:7g, Fat:5g, Protein:4g, Sodium:287mg, Sugar:1g.
With 1/2 cup chopped walnuts: Calories:110, Carbs:8g, Fat:8g, Protein:4g, Sodium:287mg, Sugar:1g. .
is that per one brownie?
DeleteI'm wanting to boost the protein content in these. Has anyone ever tried adding a scoop or two of protein powder to the batter? I'm curious how they would turn out.
ReplyDeleteThanks for sharing this recipe, these are really good! I have been looking for a healthier chocolate recipe, and these turned out very light, fluffy and fantastic. I used 2 tbsp maple syrup + 1 tsp stevia in place of the xylitol. They were just mildly sweet, which is my preference. I also used cacao rather than cocoa and they still turned out very chocolatey.
ReplyDeleteThe recipe was good, I found it a little dry for brownies and I used 2tbsp of brown sugar truvia, I'm going to add coconut oil to the next batch and an extra tbsp of truvia. Good for chocolate cravings!
ReplyDeleteThe recipe was good, I found it a little dry for brownies and I used 2tbsp of brown sugar truvia, I'm going to add coconut oil to the next batch and an extra tbsp of truvia. Good for chocolate cravings!
ReplyDeleteCan I omit the nuts?
ReplyDeleteHave you ever had a cup of coffee that was delicious you could not bear to think of adding sugar or cream? That is when you know you have a really special cup of gourmet black coffee.Helix Coffee
ReplyDeleteCoffee drinks of all types, be it plain coffee or espresso or latte or cappuccino or some other specialty coffee beverage, are prepared from the beans of the coffee plant.Cafe Blog
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