Gluten free brownies
When entering the kitchen to bake, I feel quite strongly that there should be nothing holding me back. I don’t like to worry about low GI, reduced sugar content, low fat or non-dairy blah, blah, blah. I believe full heartedly that baking is about butter, chocolate, sugar and more butter! As soon as butter is being left out and flour is substituted with gluten free premixes, I kind of lose interest and you know that more than often, that cake or cookie is just not going satisfy as a cake or cookie with all the good stuff would.
However, I do like experimenting and I do like coming up with food that can impress my “I can’t eat this or I can’t eat that” friends. So I thought that whatever I am baking, must still be something chocolate. It must also have a moist texture and leave youthinking, hmm, how surprisingly good that was…
I remember seeing a recipe years ago in a diabetic cookbook, that used butter beans in a brownie recipe. It sounded odd at first to me too, don’t worry. But I had a tin of butter beans and thought maybe I should try something more “special dietary requirement” friendly and I came up with a brownierecipe that will probably leave you speechless. You can leave the oil out to make reduced fat brownies, and they still taste amazing. The butter beans give the brownies a rich and gooey texture and don’t worry, you don’t taste butter bean… you only taste awesome flavour!