Allergy Friendly Vegan Brownies

Allergy Friendly Vegan Brownies

Allergy Friendly Vegan Brownies

This recipe adapted from Skinnytaste Amazing Flour-less Brownies. To make this recipe truly allergy friendly, a few ingredients were modified but the overall ease of combining all ingredients together, works well.
No ratings yet
Print Pin
Diet
Gluten free
Low Fat
vegan
Allergen
Corn free dietary icon
Dairy Free cow image icon
Nuts free icon
Servings8
Yield8 Brownies
Calories113
Prep Time25 mins
Cook Time35 mins
Total Time1 hr

EQUIPMENT SUGGESTIONS

blender or food processor
mortar and pestle or electric fine grinder
9 inch by 5 inch (8 cup) bread loaf pan

Ingredients
 

  • baking oil spray
  • ¾ cup canned black beans, drained and rinsed well
  • 1 ½ tablespoons olive oil
  • ½ teaspoon balsamic vinegar
  • ½ scant cup coconut palm sugar, (see notes)
  • 2 tablespoons potato starch, not potato flour
  • ¼ cup cocoa powder, organic and gluten-free
  • ¼ teaspoon fresh ground coffee beans or instant coffee
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder, corn starch free (see notes)
  • 1 pinch kosher salt
  • ½ cup allergy friendly dark chocolate chips, divided (see notes)

Instructions
 

  • Prepare a 9 inch by 5 inch bread loaf by lining bottom with parchment paper then spraying all with baking oil spray. Heat oven to 350 degrees.
    baking oil spray
  • To a stand blender, Bullet or small food processor, add black beans, olive oil, balsamic vinegar and coconut palm sugar. Pulse until smooth (about 1 minute in total), stopping to scrape sides several times. Consistency should be smooth.
    3/4 cup canned black beans
    1 ½ tablespoons olive oil
    1/2 teaspoon balsamic vinegar
  • Add rest of ingredients to bean mix in order listed EXCEPT chocolate chips. Gently pulse then mix until all is combined. Fold in half of chocolate chips with a rubber spatula and spread or press in loaf pan. Batter will be thick. Dot remainder of chocolate chips on top of brownie batter.
    1/2 scant cup coconut palm sugar
    1/4 cup cocoa powder
    1/4 teaspoon fresh ground coffee beans or instant coffee
    1/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1 pinch kosher salt
    2 tablespoons potato starch
  • Bake 30-35 minutes or until toothpick comes out clean (will probably need all of 35 minutes). Allow to completely cool in pan before slicing. Store in refrigerator for up to a week. Enjoy!
    1/2 cup allergy friendly dark chocolate chips

RECIPE NOTES

Ingredient brands used in this recipe:
  • Wholesome coconut palm sugar
  • Hain corn-free/gluten-free baking powder
  • Enjoy Life allergy friendly dark chocolate chips
  • Kate Naturals Potato Starch
Note: Potato starch and potato flour are not the same.  Potato starch replaces 1 egg and  if not found in the grocery store, it is pretty easy to find in store and great to have on hand for vegan baking.
If potato starch is not available, use 1 tablespoon ground chia seed plus 3 tablespoons water.  Allow to soak several minutes before adding to recipe.  May slightly alter texture of brownies. 

MY NOTES

NUTRITION

Serving: 1g | Calories: 113kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 183mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
Pin Recipe Share Tweet