Like many, Christmas time for our family is rich with tradition. Family get togethers, tree cutting and decorating and our annual family skate at Nathan Phillips Square to name a few. But perhaps most anticipated each year is my Christmas baking. The same festive treats have been attached to our family Christmas since our kids began experiencing the wonders of the season. Perhaps the allure lies in the fact that I only bake these squares, cookies and tarts once a year.
When I made my turn on to the nutritionist highway my family adapted well to the changes that I started to implement in to our diets. There were many successful changes, a few flops and some compromises. And one ultimatum, Christmas baking was off limits to change. Fair enough. Our old faithfuls remain unchanged. But there was a loophole. Anything new I wanted to try was fair game.
Soooo this year I made brownies. Black bean brownies. And they are dandy. Gluten free. Full of fibre and protein. And they are spanking easy to make.
I didn’t share the ingredient list with the kids because, well you know. I wanted a fair shot. And I got it and these brownies passed the taste test.
Here is the recipe. Feel free to improvise. You can add chocolate chips and/or nuts and even a splash of peppermint or orange to bring them in to the Christmas season.
Black Bean Brownies
- 1 14 oz can Eden Black Beans (rinse them well)
- 3 eggs
- 3 TBSP coconut oil
- 1 teaspoon vanilla
- 3/4 cup cane sugar
- 1 TBSP Flax Seed
- Preheat oven to 350F/180C.
- Grease bottom of an 8 x 8 cooking pan with coconut oil or line with parchment paper.
- Throw everything in to a food processor and blend until smooth.
- Transfer to you pan and bake 25-30 minutes being careful not to over bake them.
- When done let sit for 5 minutes then transfer to a cooling rack.
- Cut the brownies when they are completely cooled.