This is a surprisingly delicious brownie recipe that is also very healthy and low glycemic. Anyone you serve this too will be amazed when you tell them the main ingredients are black turtle beans and avocado!
1 ¾ cup cooked and drained black turtle beans
2 tbsp ground flax soaked in ¼ cup water for 20 minutes
(or substitute arrowroot powder, or 2 eggs)
2 tbsp. coconut oil/butter (good source medium chain fatty acids & lauric acid)
1/3 cup of carob or cocoa powder (carob lighter & dryer than cocoa)
1 tsp baking powder (non-aluminum)
1 pinch salt
¼ tsp each of: ginger, fennel, cardamom (sweet spices that aid in bean digestion)
½ - 1 tsp pure vanilla extract
1/3 cup agave (or substitute coconut sugar, or brown sugar with a tbsp. of molasses)
½ cup pureed sweet potato (or use pumpkin or squash)
Optional: add ½ cup chopped soaked walnuts, pecans or slivered almonds (soak nuts overnight in warm water with a bit of salt), or semi-sweet chocolate chips
1. Preheat oven to 350 F.
2. Mix wet and dry ingredients separately, then blend all together in a food processor.
3. Spread in 8 x 8 pan and bake for 30-40 minutes (until edges pull away from sides of pan).
4. Let cool before icing and cutting
Cream together 1 ripe avocado, 1 tbsp cocoa or carob powder and 1-2 tbsp. of honey, agave, maple or rice syrup; stir to spreadable consistency; spread a ¼” coating on brownies and sprinkle with chopped nuts on top to decorate.
Will keep in fridge for several days.