So, it seems I have gotten into baking lately...and dates...and wheat-free recipes. Lol.
This is a low-carb recipe, but not a very low-carb one, if you know what I mean...because of the dates, it is a bit sugary. But if you don't want to use sweetener, you can replace it with sugar. Well, my Mom made the recipe up, but I baked it. Did I mention that this has no wheat or gluten? Oh, and, once again, it's a big recipe, because of my family, but you can make it smaller if you want. Anyway, here is the Chocolate Date Brownie recipe...
What you will need:
1 heaped cup of cocoa (about 270ml or 18 tablespoons)
4 cups of beans, for instance, kidney beans or butter beans (any cooked beans will work, though)
1 cup desiccated coconut
1tsp baking powder
1/2tsp bicarb (baking soda)
Sweetener, to taste (we use a combination of stevia and sucralose / Splenda, but you can use xylitol, honey or whichever sweetener you prefer.)
Pinch of salt
1. Put the dates, cocoa, butter and bicarb in a china mixing bowl, then put it in the microwave until the butter is completely melted. Using a hand blender, blitz the date mixture properly. Then put the bowl aside.
2. Put the beans and eggs in a mixing bowl. Use a hand blender again and blitz.
3. Add the baking powder, salt and coconut into the bean mix. Blitz and then add the date mixture and blitz again.
4. Now, add the sweetener (or sugar) until it is sweet enough. Spray a dish that you think is the right size, and then cut out the right size and shape of baking paper and put it in the dish. Now spray the paper and the sides of the dish. Pour the brownie mixture into the dish and bake at 160 celsius until done.
To check if the brownies are done, just poke a small, sharp knife into the middle. Pull it out - and if it has batter on it, then cook the brownies for longer, but if it is clean, then take it out. By the way, 160 celcius is 320 degrees in farenheit.
Thanks for reading! I hope that if you try this recipe, it works out for you. It has for me and my family, it's almost gone, lol. :)