Wherein we talk about food, hearth, home. Recipes, food politics, heirloom seeds and beasts. Prudent living, home-grown, home-taught. And gluten-free.
I saw that recipe! I want to try it, but I'm not sure about acquiring that agave nectar or the coffee substitute. Unfortunately, we don't have those in the cupboards... Maybe I'll try a black bean brownie variant w/o the coffee stuff and using honey...
We made these but didn't like them much. The agave nectar was interesting but not worth the incredible cost. If you do honey, you will need something to balance it, like more bitter chocolate. That's what the coffee is for. We used actual coffee because of my wheat allergy and that was totally gross.All in all I wouldn't do THESE again but the bean part worked well and I think playing around with it would probably yield a great wheat-free high-fiber brownie.
I have actually had this before and if I didn't know it was beans I'd feel better about it...but since I knew it was beans I was kind of grossed out a little bit...Maybe if someone could trick me I'd think differently.
I made black bean brownies by just using purreed black beans in place of oil and eggs. They were great and you can do it by following any regular old brownie recipe.http://beautopotamus.blogspot.com/search?q=black+bean+brownies
Good to know! I wonder how they would be with rice flour... I think I'll check out your recipe and find out!
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