I originally adapted this recipe from Mark Bittman’s How To Cook Everything Vegetarian. . I had to healthify a regular full fat, low nutrient recipe and turn it into something that won’t affect your health as negatively for one of my nutrition classes. So here it is…a once full fat non-vegan, full of gluten recipe turned into an allergy free friendly treat. Sounds disgusting right? You haven’t even read the ingredients yet. It get’s even more strange.
- 1 cup of Cannellini White Kidney Beans ( 1/2 cup well mashed )
- 1/4 cup Almond Butter
- 1 cup Light Brown Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 cup Organic Natural Unsweetened Applesauce
- 1/4 tsp Xanthum Gum
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 3/4 cup Brown Rice Flour
- 1/2 cup Garbanzo Bean Flour
- 1/2 cup Gluten free, vegan Semi-sweet Chocolate Chips ( I used a brand called Enjoy Life usually found in the gluten free section )
1. Mash kidney beans well until smooth. ( you can use a food processor or just use the paddle attachment on a kitchen aide. ) and combine with almond butter. Mix well until smooth.
2. Add in sugar, applesauce and vanilla and mix until creamy.
3. stir in salt, xanthum gum, flour, garbanzo bean flour, and baking powder until combined.
4. Mix in chocolate chips.
Pour into a 8 or 9 inch greased baking pan and bake for 25-30 minutes (mine took about 28 minutes ) at 375 degrees F.
Let cool before cutting ( unless you are like me and can’t wait )serve and enjoy!
Yes I know. This recipe has beans in it. How strange. However, you won’t taste them I promise, and the almond butter gives it a great texture and slight buttery taste. You won’t miss the butter..or the egg. The rice flour gives it a nice light texture and the garbanzo bean flour ups the protein and fiber.
So which Food Rules does this recipe Follow?
Well if you read the book it kind of breaks one. Michael Pollan lists xanthum gum as one of those products you probably wouldn’t cook with yourself, but he obviously doesn’t do much gluten free baking because it is used in many gluten free recipes, and any gluten intolerant person would carry it in their pantry. BUT on that note he also has a rule that states:
“Break the rules once in awhile.” and…
“Eat all the junk food you want as long as you cook it yourself.”