Yoga Kitchen – Simple, healthy, compassionate, vegan.
Gluten, egg and dairy free chocolate brownie
Black beans are the secret protein source of this recipe. If you start with dried organic black beans, soak them overnight and then cook them tender. Put the beans in a cooking pan, cover them with water and put to boil. Do not add salt to the cooking water. Let them simmer for 45-60 minutes, checking to add water if it evaporates. And if you use an old fashioned pressure cooker, cooking times will be reduced to half! But if you are a bit on the lazy side, you can also use canned organic black beans.
Who needs eggs? Eggs are very often used in industrial pastries. Modern egg farming is harmful to chickens, even if they’re produced so-called organic. Unless you take care of your own chickens and still allow them to live along happily after they’ve stopped laying eggs, there are plenty of healthier and cheaper alternatives.
Like a simple banana. Or apple puree. The absence of eggs in this cake dough allows you to lick the remains of the pastry dough without fear of contracting some kind of salmonella infection, often associated with the consumption of raw eggs.
In this recipe, we use a gluten free type of flour. Gluten free cereals, like millet, buckwheat or corn are easier to digest for most of us. But you can also use a five cereal mix or wholewheat spelt flour for a non gluten free version. Almost all nowadays’ nutritionists agree that modern wheat is to be avoided. Some call it the omnipresent poison in our diet.
What you will need to make a small cake (about g):
- One very ripe banana. The riper, the better.
- About 120g rinsed black beans, cooked tender or canned
- 3 tablespoons of a neutral tasting oil, like sunflower oil
- 1 teaspoon ground vanilla
- 1 tablespoon agave or maple syrup, or another cereal based syrup (rice or corn)
- 4 table spoons of non sweetened pure cocoa
- 1 table spoon of baking powder
- 1 pinch of sea salt
- 1/2cup (about 70 gr) millet flour for the gluten free version of this cake
- 1/2 cup of roughly chopped walnuts (or other nuts will do too)
- 1/2 cup of black chocolate pellets (optional)
It is always a good idea to soak the nuts from the evening before. The nuts will live up again and taste as if they were picked fresh from the tree only the day before. Moreover, they will digest a lot better. Discard the soaking liquid and rinse the nuts well. The bitter taste will be gone.
Put the beans, the oil, the sweetener and the banana in a food processor and mix, first slowly, then at higher speed. Add the vanilla, and then, the cocoa. Mix thoroughly The result will be a fluid, almost liquid glistening dark brown mixture.
Mix the dry ingredients: the flour, baking powder and the pinch of salt. Gradually add the dry ingredients to the brown mixture in the food processor till the mix becomes a bit dryer, but still pretty smooth.
Preheat your oven to 180°C/340°F.
Spoon the contents of your food processor into a mixing bowl to add the chopped nuts and the chocolate pellets. Mix roughly.
Then, transfer into a small greased cake tray, rectangular or round shaped. If you don’t like to grease the tray, you can line it with baking paper instead.
Bake for about 25 to 30 minutes.
With healthy and respectful ingredients like these, chocolate cake becomes health food bursting with love for the planet!