I found a recipe for flourless Gluten-Free Brownies in Taste Of Home magazine. It used pureed chickpeas (garbanzo beans) instead of flour. I decided to go one step further and make it diabetic friendly (sugar-free, low-carb, high protein, low-fat).
To sweeten brownies, I used 2 tsp stevia powder, which turned not to be enough, so next time I’ll use 3 or even 4 teaspoons. Since sugar, beyond sweetness, also provides bulk and moisture in baked goods, I added 2 Tablespoons yogurt.
I also added some chopped hazelnuts (next time I’ll probably use ground hazelnuts or walnuts or almonds), 1 tsp rum and muscovado sugar for flavor (omit if you are diabetic).
- 1 oz can (15 ; 400g 250 g netto) chickpeas or garbanzo beans, rinsed and drained (or 1 1/2 cup cooked chickpeas)
- 2 eggs
- 2 Tablespoons instant coffee granules
- 2 Tablespoons sunflower oil
- 1 teaspoon and 1/2 vanilla extract
- sweetener of your choice equivalent to 1/2 cup packed brown sugar (I used 2 tsp stevia powder and 2 Tbsp yogurt)
- 1/2 teaspoon baking powder
- a pinch of salt
- 1 cups and 1/4 (200g) semisweet chocolate melted
- 1/2 cup chopped hazelnuts (optional)
- 1 tsp muscovado sugar (optional)
- 1 tsp rum (optional)
Mix chickpeas, eggs, coffee granules, oil and vanilla until smooth.
In a small bowl combine sweetener, baking powder and salt. Add it ito the bean mixture. Add chocolate, chopped hazelnuts, muscovado sugar and rum (if using) and stir until blended.
Pour the mixture into a 9 inch square baking pan lined with baking paper. Bake in 320 F (160 C) oven for 30 minutes. Do not overcook brownies – skewer inserted into the middle of the brownie should have moist crumbs on it, instead of coming out clean.