Heartland Cooks 4/21 - Black Bean and Spinach Brownies - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 4/21 - Black Bean and Spinach Brownies

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CAPE GIRARDEAU, MO (KFVS) -

This week's Heartland Cook lives with Celiac Disease, a condition that prevents her from enjoying baked goods made with traditional wheat flour. Ashley Glidewell of Murphysboro can only eat foods that do not contain gluten; a protein found in wheat, barley and rye. That means traditional baked goodies like cookies, cakes and pastries are off limits. Ashley has had to get creative to satisfy her sweet-tooth on a gluten-free diet. This week's recipe is a result of that creativity!

"I know it sounds odd to have beans and spinach in brownies," Ashley said. "But you're really going to have to trust a total stranger on this one."

Ashley's brownies are 100-percent gluten free. Plus, how many desserts can boast of being high in fiber?

Ingredients:

  • 1 can (rinsed and drained) black beans
  • 1/2 cup fresh spinach (more or less)
  • 3 eggs
  • 1/2 cup oil
  • 1/4 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon ground coffee
  • 1 teaspoon salt
  • 1 Tablespoon (or more) chocolate chips

Directions:

Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with non-stick cooking spray.

Pour oil, eggs, rinsed and drained beans into a food processor or a blender and puree until smooth. Add spinach and process again until smooth and only small pieces are visible.

Add cocoa powder, vanilla extract, sugar, coffee, salt and chocolate chips and puree until well mixed. Pour into your prepared 8x8 baking dish. (The brownie batter will be very runny).

Bake approximately 45 minutes. Brownies need to cool for at least 1 hour before eating.

Optional: you may want to add shelled walnuts to the batter or top with ½ cup chocolate chips before baking for extra flavor.

Ashley's tip: These brownies are SUPER great when they are still warm enough to slowly melt a dollop of frozen vanilla yogurt. But again if you're going to eat only the brownie, taste is best room temperature or chilled.

Carly & Jaime's note: Don't be scared off by the beans and spinach! These brownies end up with an unusual consistency, but are really tasty!

If you have a recipe you'd like to show off, we want to hear from you. Send Carly or Jaime an e-mail. You share the recipe and we'll do the cooking!

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