These brownies are fabulously:
~Can be prepared gluten-free with oat flour or a gluten-free flour of choice
I used spelt flour, which is not gluten-free, but the taste of these brownies should be excellent with oat flour or another GF flour of choice.
Hiya healthy brownie recipe seeker! Ur, at least I hope you are, because that is what you will find on this page. Goodness, if you are looking for a chili recipe or something unbrownie-like, then I recommend moving that little arrow dude on your computer towards the search bar and leaving this page pronto. However, the number of people not wanting brownies is hopefully not very many, because OH EM GEE is this recipe a keeper. It is so very delicious that I even recommend making it for somebody you love this upcoming Valentine’s Day. Or prepare these for yourself because you rule and everyone including yourself could use a bit more brownie lovin’ in their lives.
Okay now let’s talk a little bit about this recipe. I used dark French roast ground coffee, but I’m assuming that you can use any dark roast ground coffee and the brownies will come out tasting equally yummy. They only possess a hint of coffee flavor upon the use of the 2 tablespoons of ground coffee you see listed in the ingredient list below, but you can use more or less coffee powder depending on how strongly coffee-ified you want these brownies to be. If you don’t use any ground coffee in this recipe because you don’t want to for any reason, then this recipe will also be wonderfully yummy, the brownies will still be moist and soft and hopefully you will wish to make them again once they are all eaten. This is all assuming you actually enjoy eating brownies. But then again, you’ve read this far, so I’m assuming that you are a brownie lover like myself.
And YOU WILL NOT TASTE THE BEANS. I promise! As for the walnut flour, you can make your own walnut “flour” by grinding up raw walnuts in a food processor or high-powered blender. That’s all that walnut flour is. I grind up a bunch at one time so that I have a nice supply for multiple recipes. I’ve been going through a walnut flour phase and I don’t imagine that it will end anytime soon. The decision to experiment with walnut flour was a VERY good idea. Now go make these brownies and I hope that you are hungry when they come out of the oven!
A last note about the coffee: I use certified Organic Fair Trade Coffee. Purchasing fair trade ensures that family farmers in remote locations are paid reasonably for the coffee beans rather than remain vulnerable to payment worth only a fraction of the true value of the beans by middlemen who don’t have these farmer’s best interests at heart. By purchasing fair trade, we are supporting the practice of farmers working directly with importers who understand what a minimum fair price is. Fair trade allows farmers to better invest in their land and the quality of the beans, which supports the long-term agricultural sustainability of farmland. CLICK HERE to read a wonderful link to help you pick out a great tasting brand of organic fair trade coffee!
Ingredients (makes 9-12 brownies):
1 cup of cooked black beans (or canned)
2 very ripe, medium sized bananas
3/4 cup cacao powder
2 tablespoons dark French roast coffee
1 tablespoon vanilla extract
12 soft medjool dates, pitted
¼ cup water
1 cup walnut flour (this is simply ground up raw walnuts)
1 ½ cups spelt flour (you can also use oat flour, quinoa flour, whole-wheat flour or a combination of these flours)
1 ½ tablespoon baking powder
Fresh strawberries or other fruit, sliced (optional)
Desired amount of vegan dark chocolate chips (optional, I used about ½ cup)
Preheat oven to 350 degrees F. Prepare walnut flour in a food processor or high-powered blender and store leftover walnut flour in a container in the refrigerator for future use! Walnut flour lasts for weeks upon weeks, although it should ideally be used within three weeks for optimal taste. Clean food processor or blender and follow directions below.
Mix the first eight ingredients together in a food processor or blender (from black beans to water) and blend until smooth and creamy. Set aside. Mix the spelt flour, walnut flour and baking powder in a large bowl and once completely mixed, add the blended ingredients to the bowl along with the dry ingredients. Stir very well until the flours are completely incorporated into the batter. Stir chocolate chips through and pour into an 8 x 8 inch brownie pan. Bake for 30 minutes and let cool for at least 15 minutes before eating. To cut clean slices, I recommend placing the pan in the freezer for 10-15 minutes so that the brownies harden and the slices will be smooth and less messy. Enjoy!