Black Bean Brownies Low Carb Low Gi Gluten Free Recipes

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

Steps:

• If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
• In a medium bowl, mash black beans with a fork until thick and pasty.
• In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
• In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
• If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Steps:

• Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
• Combine the first seven ingredients (beans through baking powder) in a blender or food processor until smooth.
• Stir in the egg, chocolate chips, and walnuts (if desired).
• Pour into muffin tin, bake at 350 for 20 minutes.
• Cool for 10 minutes before serving.
• ** to make Vegan brownies, replace the egg with a flax egg, and chocolate chips with Vegan chocolate chips.

Steps:

• For the topping, place the rhubarb, splenda, water and ginger into a saucepan and cook for 20 minutes, until the rhubarb has completely broken down.
• Take off the heat and leave over a bowl of ice to cool down.
• Soak the gelatine in cool water until soft, and stir it into the warm rhubarb compote. Leave to cool.
• Meanwhile place the cornflakes and macadamia nuts in a sealed food bag and crush with a rolling pin.
• In a medium saucepan, gently melt the butter add the cornflakes, nuts, ginger and sugar replacement and mix well.
• Place the mixture in a 24cm loose bottomed round cake tin which is at least 5cm deep and press down with the back of a metal spoon to make an even layer over the bottom of the tin.
• Chill in the fringe while you make the filling.
• Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
• Pour the half and half into a saucepan and bring just to boiling point then remove from the heat.
• Remove the gelatine leaves and squeeze out excess water, then stir each one into the cream, leave to cool for a few minutes.
• Beat the cream cheese in a bowl with the splenda, honey, lemon juice and zest until smooth and creamy.
• Mix in the cream and gelatine.
• In another bowl lightly whip the double cream so that it falls in soft peaks, and then fold it into the cream cheese mixture.
• Pour onto the cornflake base and smooth down gently.
• Chill for I hour to set slightly before spooning the cold compote evenly over the cheesecake and place back in the fridge to set for a couple of hours.
• To serve, run a knife between the cheesecake and the tin to loosen it.
• Remove the tin and base and put it on a serving plate.

Steps:

• Preheat oven to 350°F.
• Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
• Pour into an 8x8-inch pan sprayed with non stick cooking spray.
• Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• Sprinkle additional cocoa powder on top if desired.
• Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!

Steps:

• In food processor, puree beans until coarse.
• Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
• In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
• Pour bean mixture over flour mixture. Stir to combine.
• Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
• Sprinkle with pecans.
• Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.