Gluten-free, egg-free Brownies and Blondies

These recipes are for my gluten-free friends…Mary B, you especially!

This is my friend Jane’s specialty. She is allergic to eggs so she came up with this fudgy delicious substitute to regular brownies. The secret ingredient will most likely surprise you…canned beans! There are many recipes for gluten-free Black Bean brownies and White Bean Blondies on the internet, but these don’t have eggs.

IMPORTANT: in my opinion, these brownies need 24 hours in the fridge to meld the flavors to perfection. In fact…the first time I made them I was really disappointed. We ate them while still warm from the oven, and they really didn’t do much for me. In fact, blech! But by the next morning…WOW–they were amazing! Everyone said so. So take my word for it, and save the majority of them till the next day. (because I know you will have to sample at least one straight from the oven…)

You can thank me later for that tip. *Smile*

Another IMPORTANT thing: you will need a food processor or good blender for this recipe.

Black Bean Brownies

  • 1 15 oz can black beans
  • 2 T. cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 – 2/3 cup chocolate chips (we think dark chocolate is best!)
  • more chips on top for presentation, if desired (you will so desire!)

Preheat oven to 350*F. Drain beans. Combine all ingredients (except chips) in a good food processor, or blender, and blend till completely smooth. Stir in the chips, then pour the mixture into a greased 8×8″ pan. Optional: sprinkle extra chocolate chips over the top. Cook the brownies 18-25 minutes, or until a toothpick comes out mostly clean. Then let them cook 10 minutes or more before trying to cut. Makes 9-12 brownies.

Chocolate Chip Blondies

  • 1 15 oz can chickpeas or white beans
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup quick oats
  • 1/4 cup peanut butter
  • 1/2 cup chocolate chips

Preheat oven to 350*F. Drain beans. Blend all ingredients (except chips) until very smooth in a good food processor or blender. Mix in chips and pour mixture into a greased 8×8 inch pan. Optional: sprinkle extra chips over the top. Bake for around 30 minutes. They will look a little undercooked when you take them out, but they will firm up as they cool, and you don’t want them to get hard.

A note about Gluten-Free…

Those of you that are deathly allergic to gluten know what is and isn’t allowable. I do not claim to know the ins and outs of Gluten-free…so before making these and blessing all your GF friends with them…do some research. For instance…I know that gluten-free oats and gluten-free chocolate chips exist…but I don’t know if that’s just because the GF movement is taking advantage of the fact that most normal people don’t have any idea that chocolate chips contain gluten. ?? I know gluten is found in some very strange things, like certain soda-pops. So use your discretion.

If any gluten-free folks can shed some light on the ingredients in this recipe, I’d sure love to know!

Thanks, and enjoy this healthy recipe!

 

Cookbooks and Food Miracles

Today I picked up a large cooler full of ground venison from the meat locker. Tonight we’re celebrating “red meat in the hoose” by utilizing The Pioneer Woman Cooks cookbook…her bacon-wrapped and bbq-tomato-gravy slathered meatloaf (page 150) to be exact. And her PW’s Creamy Mashed Potatoes (page 146) made from Yukon Gold potatoes from our very own garden. I haven’t been immersed in such a delightful cookbook since my mom gave us the Two Chicks from the Sticks cookbook. Another must-have. Hint. Many of our best-selling farmer’s market recipes have come from that last one.

But the real reason I’m blogging tonight (besides having t.i.m.e. and no one else competing with me for our one and only computer…) is that we had another miracle recently! We have them quite often actually. I wish I had time to blog about each and every one.

This miracle occurred one chilly morning a couple weeks ago. I was down at our field pens, doing chores for the 30 little chickies we’re raising…when a hunter pulled up. He’d been hunting and successfully bagged his buck and wondered if I could come take a picture of him with it. Just FYI, we’d met him the previous weekend when he’d kindly let us know he had permission to hunt the forested area north of our property. So he’d be driving through our place in the wee hours of the morning and didn’t want us to be alarmed. Heh, if he only knew how familiar we are with the “wee hours” of the morning, getting up at 3:55 am every day to milk. But I digress. Nice guy, from out of state. He waited on me to run up to the house and pull my banana nut bread out of the oven and then we were off for a photo shoot.

The drive was through pasture, a little rough. By the time we got done with the pictures, I could tell he was anxious to get the deer gutted and his deer stand dissembled, so I offered to help. That was a fun ramble through the woods to the deer stand…he pointed out a bobcat lair, among other interesting things I didn’t know were within a half-mile of my home!

The blessing of this adventure is that we got a large cooler of ground venison for our freezer! Because this guy was from out of state, he couldn’t take his deer home with him. He asked if we happened to like venison…we LOVE venison. Not only that…but less than two weeks before, I’d announced to my family that I was praying for God to dump some red meat in our laps so they better watch and see how He was going to provide it. We had been out of everything but our broiler chickens for a while, and I sure was missing the versatility of having ground red meat at my disposal. We just don’t buy beef from the store…we process our own beef here at home because we like to know what we’re eating! I’d even begun grinding some turkey so we’d have ground meat…but turkey is just meant to be roasted. An added blessing of venison is that it doesn’t contain any antibiotics or vaccines….which is a hallelujah side bonus! *grin*

We are truly thankful, and excited to enjoy this first meal made from this venison gift tonight. I guess I’d better go mash up some potatoes!

Have you got anything in particular you need to take to the Lord in prayer? Another thing you should know…the same day this hunter relayed his intention of giving us the meat from his deer, my in-laws stopped by with a grocery sack of beef from their freezer. What a double blessing! Meat to eat while we waited on the locker to process the venison. God loves to knock our socks off…but so often…we “have not because we ask not”…

What miracles has He done in your life recently?