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Vegan, Allergy-Friendly Brownies https://www.metro.ca/userfiles/image/recipes/null PT15M PT30M PT45M
In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes.Pre-heat the oven to 175 °C (350 °F).Grease a square 8 x 8 in. mould and line it with parchment paper.Add the black beans in the food processor and mix until you get a puree. Add all the other ingredients, including the water and flaxseed and mix until you get a smooth texture.Pour the mixture into a mould and cook on a rack in the middle position of the oven for 30 minutes.Let cool before you unmould. (The brownie will still be liquid in the middle. It will solidify as it cools).Use a double boiler or the microwave to melt the chocolate. Pour onto the brownie and add the ground candy cane.Cut into 12 pieces and serve.Tip: Can be kept in the fridge for 7 days or in the freezer for 6 months. *Make sure you use chocolate that does not contain any dairy for dairy-free brownies. Source: Marie-Ève Caplette, Nutritionniste
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3 tablespoon (45 ml) flaxseed ground 6 tablespoon (90 ml) water 19 oz (540 ml) black beans can,rinsed and drained 125 ml 1/2 sugar 1 teaspoon (5 ml) vanilla extract 1 drop mint extract pure 1/4 teaspoon (1 ml) salt 3 tablespoon (45 ml) coconut oil 1/3 cup (80 ml) cocoa powder Topping 3/4 cup (100 g) chocolate dairy-free 1 candy cane crushed

Vegan, Allergy-Friendly Brownies

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12
Desserts
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 tablespoon
    (45 ml)
    flaxseed ground
  • 6 tablespoon
    (90 ml)
    water
  • 19 oz
    (540 ml)
    black beans can,rinsed and drained
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  • 125 ml
    1/2 sugar
  • 1 teaspoon
    (5 ml)
    vanilla extract
  • 1 drop
    mint extract pure
  • 1/4 teaspoon
    (1 ml)
    salt
  • 3 tablespoon
    (45 ml)
    coconut oil
  • 1/3 cup
    (80 ml)
    cocoa powder

  • Topping
  • 3/4 cup
    (100 g)
    chocolate dairy-free
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  • 1
    candy cane crushed
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Imprimer ma sélection

Preparation

In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes.

Pre-heat the oven to 175 °C (350 °F).

Grease a square 8 x 8 in. mould and line it with parchment paper.

Add the black beans in the food processor and mix until you get a puree. Add all the other ingredients, including the water and flaxseed and mix until you get a smooth texture.

Pour the mixture into a mould and cook on a rack in the middle position of the oven for 30 minutes.

Let cool before you unmould. (The brownie will still be liquid in the middle. It will solidify as it cools).

Use a double boiler or the microwave to melt the chocolate. Pour onto the brownie and add the ground candy cane.

Cut into 12 pieces and serve.

Tip: Can be kept in the fridge for 7 days or in the freezer for 6 months. *Make sure you use chocolate that does not contain any dairy for dairy-free brownies. Source: Marie-Ève Caplette, Nutritionniste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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