Gluten Free Dairy Free Sugar Free aren’t normally synonyms you’d associate with a sublimely sticky sweet brownie but in “My Petite Kitchen Cookbook” Eleanor Ozich has given us a simple and decadent brownie which is all of the above.
This recipe is taken from her book and tweaked a little. My lovely friend Mel and I (it’s her book) both tried the recipe out on the same day and had slightly differing results – cooking time is quite important as is tasting the mixture before you put it into the pan.
1 x 400g tin of butter beans / canneloni beans / black beans (drained) or you can soak and cook fresh beans or even use lentils if you like. I used butter beans.
1¼ cups pitted medjool dates (loosely packed)
½ cup good quality dark cocoa powder
1 tbs apple cider vinegar
1 tsp baking soda
Turn oven on to 160° Celcius. Line a 20 x 24cm sponge roll tin or similar with baking paper (or grease it well). Put all ingredients into a food processor together and blend until smooth. Taste. If you like a little more sweetness add a few more dates if you like a little more chocolate add a tsp of cocoa powder. Blend.
When satisfied with the flavour pour all of the batter into the tin, make sure that you get the mixture right into the corners if you are using baking paper and even out the surface with a spatula. Put into the middle of the oven and bake 25 – 30 minutes. Keep an eye on it – if it is starting to look a bit cracked around the edges it is nearly done. If it gets the cracked look all over it will be a wee bit overdone.
Brownie of goodness keeps really well in the fridge and if you stack slices on top of each other in a container they don’t stick together. Ruby loves it in her school lunches and it’s so healthy that having a second (or third) piece causes no remorse at all !