FUDGY GLUTEN FREE BROWNIES by Morgan Spencer - Musely
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posted in Food & Drink > Recipes

    - 1 ¾ cups of black beans

    - 6 tablespoons of water

    - 3 tablespoons of coconut oil

    - ¾ cup of cacao powder

    - ¼ teaspoon of salt

    - 1 tablespoon of pure vanilla extract

    - ½ cup of coconut sugar

    - ½ teaspoon of baking powder

    - ½ cup of walnuts


    - Preheat oven to 180 degrees.

    - Lightly grease a 12 hole muffin pan

    - Rinse and thoroughly drain your black beans

    - Pulse flax meal and water in your food processor bowl until combined and set aside

    - Add in remaining ingredients (excluding walnuts) and pulse until mix is nice and smooth.

    - If the batter appears too thick, add a tablespoon or two of water and pulse again.

    - Split the mix evenly between the muffin holes

    - Sprinkle with crushed walnuts

    - Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides of the pan

  • - When cool, remove from pan and enjoy served with a dollop of whipped coconut cream


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