Coconut Brownies

April 18, 2008 at 3:09 am (Baking) (, , , , , , )

 

As I was checking out food blogs today I came across a recipe for black bean brownies.  I was just dying to try them out but I had only about two of the required ingredients.  As sad as I was to have to pass up such an intriguing dish I still had a craving for brownies.  I have never made vegan brownies let alone gluten free and sugar free so I was pretty nervous.  My main concern was the consistency and staving off bitterness.  Feeling a little daring and wanting so bad to make a “healthy” brownie with bean somehow involved in the mix, I came up with this recipe…

 

Coconut Brownies!

 

Ingredients:

1 cup chickpea flour

1/4 cup rice flour

1 Tbsp arrowroot flour

1 Enrg egg replacer (or egg replacer of your choice for one egg)

5 Tbsp cocoa powder (unsweetened)

1/4 cup shredded coconut

1/2 cup agave nectar or maple syrup (I used agave)

1 tsp vanilla extract

3 Tbsp vegetable oil

 

Directions:

Sift the chickpea flour and the rice flour together in a bowl.  Add the arrowroot, egg replacer (minus the water), and cocoa powder.  Mix well.  Mix in the agave, vanilla and oil until nice and smooth.  Gently add in the coconut or any nuts you would like.

Pour into a well greased baking pan and bake at 350 Degrees Celcius for 35-40 minutes.

 

* IMPORTANT NOTE

For a moister brownie, either pop these in the fridge overnight and wait (you should store them in your fridge anyways) OR  Add:

2-3 tbsp of Coconut butter/oil

1/4 cup “milk”

Omit the arrowroot powder

and add about 2/3 cup more of maple syrup or agava nectar

Advertisements

Permalink Leave a Comment