Safe Sweets

Have you noticed all the gluten free products in the grocery aisle lately? Gluten has now become the next “evil” we should avoid for better health.  While this may seem like the next health craze,  for many among us it is a serious situation. Celiac disease and gluten intolerance are real conditions  and anyone who suffers from either of these knows the very real and unpleasant effects from ingesting  ANY gluten in their diet. The market availability of gluten free products has certainly expanded to include a wide variety of tasty items now accessible in your local grocery store, where previously procuring them meant  a visit to a specialty store or searching online. What hasn’t changed much is the cost. It’s not inexpensive. However, with a little ingenuity you can take everyday items (with everyday prices) and create your own sweet treat. The recipe below was taste tested by my daughter, who must eat gluten and sugar free, and it has quickly become a favorite. Pure agave nectar is used instead of cane sugar and even though the agave nectar IS a sugar, studies have shown it is slowly absorbed into the body preventing spikes in blood sugar levels. So in the spirit of LaConfectionista’s motto that  “sometimes it takes cake!”, I offer you the gluten free……..



                            

                 BEANIE BROWNIE



4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups black beans (I use canned, rinsed well)
1 cup walnuts   
1 tablespoon vanilla extract
¼ cup instant coffee
¼ teaspoon sea salt
4 large eggs
1 ½ cups light agave nectar (may substitute honey in equal amount)

Preheat oven to 325 degrees F. Line an 11 X 18 inch baking pan with parchment paper lightly oiled with spray of your choice.

Melt the chocolate and butter in a glass bowl in microwave for 1 ½ to 2 minutes on high. Stir with a spoon to melt chocolate completely. Place the beans, ½ cup of the walnuts, vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into bowl of a food processor. Blend about 2 minutes or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining ½ cup walnuts, remaining melted chocolate mixture, instant coffee granules and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving ½ cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining ½ cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to lightly pull the egg mixture through the batter, creating a marble effect. Bake 30 -40 minutes, until brownies are set. Let cool in pan completely before cutting into squares. I suggest refrigerating these before cutting and again when storing as this gives them more body.

By Chewy