Monday, July 14, 2014

Red Velvet Brownies - Vegan and Gluten Free with Beets and Black Beans

Hello everyone.

I'm finally back with a recipe.

I have been busy enjoying my summer and dealing with the roller coaster that is my life with adrenal fatigue and Candida. I've had to go back to a strict "grain-free and very low sugar" diet so I can't actually eat these brownies anymore. Tear. But I'm feeling much better so it is worth it.

But if you can handle some non-glutenous grains then I say go for it..........I enjoyed them while I could and now its time for someone else to enjoy them.

I'll be back with an update on how my battle with adrenal fatigue and Candida is going soon. In the meantime hope you are all enjoying your summers...............

Vegan and Gluten Free Red Velvet Brownies with Beets and Beans

by MamaChanty
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: bake blender dessert vegan sugar-free low-carb almond flour black beans coconut flour beets cake
Ingredients (16 small squares)
  • 1/2 cup almond flour
  • 1/2 cup GF quick oats
  • 1/2 cup organic coconut flour
  • 1/4 cup unsweetened cocoa or cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup unsweetened non-dairy milk (I used almond)
  • 2 Tbsp oil (melted coconut oil or grape seed oil)
  • 2 Tbsp pure pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2/3 cup cooked & shredded beets (I used ones that had previously been cooked and frozen)
  • 1/4 cup black beans drained and rinsed
  • handful non-dairy chocolate chips (more if desired)
Preheat the oven to 375 degrees F.
In a food processor or blender (I used my Ninja), blend the almond and coconut flours, oats, cacao powder, salt, and baking powder. It should basically turn into a flour.
Add in the milk, vanilla extract, oil, pumpkin puree and maple syrup, and blend until fully combined.
Add in the cooked beetroot and the beans and blend until the mixture has formed a thick batter.
Remove the blade and stir in the chocolate chips or just toss them on top after pouring in pan.
Pour the batter into an 8 x 8 baking dish lined with parchment paper. I just cut a square to fit the bottom and didn't worry about the sides as I greased the pan first. Smooth the top with a spatula.
Bake in the oven for 25 minutes or until the top is fully cooked. Let cool. I dare ya to wait. Although we really liked these a bit warm with some toppings (coconut cream, cool whip, berries).
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