Black Bean “Brownies” with Oatmeal flour and Avocado

These are wheat free and can be made vegan if you don’t use honey.  You could use maple syrup instead, or just cane sugar.

I really like the taste of honey but sometimes it can be overpowering so I add some cane sugar which has a neutral taste.

I really don’t think there’s anything bad in these. In fact, it’s probably better if you ate these than if you didn’t.

Black beans are also known as turtle beans.

More often found in savoury dishes, wrapped in a burrito, in soups, and other Cajun type dishes with spices. 

Here we will find them in a dessert bar.

Black beans contain both kinds of fiber, soluble which helps you stay regular, and insoluble which is helpful in preventing heart disease.

They are very high in potassium and B vitamins such as folate, thiamin, and riboflavin.

One half cup (30g/1.1oz) serving of black beans contains 7 g of protein. 

1 large egg is about 6g protein.

1oz/28.3g salmon has about 7g of protein, (but you would probably have a 4oz (113g) serving of salmon). 

They are also a very good source of iron,  zinc, and several other beneficial vitamins and minerals, and go very well with chocolate!

You should weigh the avocado amount, or at least use more if you are estimating. Only use an avocado that is ready!

I often substitute ½ cup (125mL) of coconut or avocado oil in place of the fresh avocado because sometimes avocados aren’t ready when you are. The oil also makes blending easier.

You could do half and half as well. i.e. ¼ cup (62mL) oil and ¼ cup (60g) avocado.

Many cooks have their own version of this treat. This is mine.

We especially like them cold. Frozen even.

How to Make Black Bean Brownies

If you are using the rolled oats, place them in a food processor and whizz until you get oat flour. It will still be a little bit coarse.

Dump into a medium sized mixing bowl to free up the food processor, if using, to blend the next ingredients.

Rinsing the beans gets rid of some of the sodium, if added, and any tinny taste, as well as starches and sugars found in the bean water that our digestive system has difficulty digesting,  causing flatulence. 

If you do not rinse them, that’s OK, and you probably won’t get much more gas, maybe.

If you use dried beans, you should always discard the soaking water and rinse well again before using for the same reason.

1. In a food processor or blender, combine the drained black beans, avocado, and/or oil, honey, water and sugar.

This may need some prodding and time until it is well blended. It may still be a bit chunky. That’s ok.

I am a spice baby but the cayenne adds a nice layer here and makes it more mature yet kid friendly. 

2. In a large bowl, combine the oat flour with the remaining dry ingredients.  Mix them well. I use a whisk.

3. Scrape the black bean mixture out of the food processor or blender and into the oat mixture  and again, mix well using a wooden spoon, rubber scraper or blender.

4. Stir in the chocolate chips.

5. Spread into a well greased, or parchment paper lined 9“x12“ (23x30cm) baking pan.

6. Bake at 350°F (175°C) for 25-30 minutes.

This is not easy to test for doneness. It won’t spring back like a cake, but if it’s a little under done, that’s fine, it won’t fall, and there’s nothing raw in it.

It will look dry if you use only avocado. But it’s not dry!

Cool before cutting.  You can put it in the fridge or freezer to speed it up!