Gluten Free Chocolate Brownies
by Megan at Apple C
15 oz can Garbanzo Beans (chickpeas)
2 TBS Tahini paste (or you can use Peanut Butter)
3/4 cup packed brown sugar
4 whole eggs
1 tsp baking powder
1 2/3 cups chocolate chips, melted
1 tsp vanilla extract
1 tsp almond extract
1 tsp ginger
1/2 tsp ground cloves
Preheat oven to 350 F. Place all the ingredients in food processor and puree until really, smooth. Make sure the mix is smooth otherwise you will have little pcs. of garbonzos in the brownie. Pour into oiled 8″ or 9″ baking/cake pan, and bake for about 45 minutes.
Approximate Nutrition: 280 cals. 8 g fat. 11 g protein. 40g carbohydrates. 8g fiber. 50 mg cholesterol. 40 mg sodium.
27 de febrero de 2016
Posted by Brenda A. Ysaguirre at 2:30