Preheat oven to 350 degrees
Spray a 9 x 9 square baking dish with flour spray
1 15 oz can of black beans, drained rinsed
3 eggs
3 tablespoons coconut oil
1/4 cup dark blue agave nectar
3/4 cup erythitol
2 tbsp chocolate stevia
1 tsp vanilla
Spray a 9 x 9 square baking dish with flour spray
1 15 oz can of black beans, drained rinsed
3 eggs
3 tablespoons coconut oil
1/4 cup dark blue agave nectar
3/4 cup erythitol
2 tbsp chocolate stevia
1 tsp vanilla
1 tsp Ceylon cinnamon
1/4 cup dark cocoa
3/4 cup roasted carob
1/4 cup cocnut flour (sifted with all purpose flour and baking soda)
1/4 cup all purpose flour1 tsp baking powder (I make mine with 1/4 cup cream of tartar and 1 tbsp of baking soda)
1/4 to 1/2 cup of soy, almond, or half and half
1/2 cup carob chips
1 cup of almonds
In a food processor puree beans. Add eggs, coconut oil, agave and erthitol. Pulse. Stir in vanilla, cocoa, carob. Sift Flour with baking soda. Add 1/4 cup of milk. Pulse until incorporated. Add Flour. Pulse until incorporated. Add carob chips and 1/2 almonds. Spread into pan and top with 1/2 cup sliced almonds. Bake on 350 for 35 to 40 minutes.
1/4 cup dark cocoa
3/4 cup roasted carob
1/4 cup cocnut flour (sifted with all purpose flour and baking soda)
1/4 cup all purpose flour1 tsp baking powder (I make mine with 1/4 cup cream of tartar and 1 tbsp of baking soda)
1/4 to 1/2 cup of soy, almond, or half and half
1/2 cup carob chips
1 cup of almonds
In a food processor puree beans. Add eggs, coconut oil, agave and erthitol. Pulse. Stir in vanilla, cocoa, carob. Sift Flour with baking soda. Add 1/4 cup of milk. Pulse until incorporated. Add Flour. Pulse until incorporated. Add carob chips and 1/2 almonds. Spread into pan and top with 1/2 cup sliced almonds. Bake on 350 for 35 to 40 minutes.
BLACK BEAN BROWNIE
