My darlings! It feels like it’s been forever but finally we can start to see the light. Thanks to the incredible strength and fortitude of so very many wonderful humans, here in the US we’re starting to see the end of this horrible pandemic. I know we’re all hoping for healing and normalcy, and even tho I know we’ll have a ‘new’ normal, the possibility of being able to hug and be with other people makes me giddy with joy. Giddy! So instead of a lot of words, I want to share this recipe with you. My son Aaron found one like this, and neither one of us thought it could possibly be good. So I got to work and played around, and turns out these brownies are SO good – light, fudgy, delicious. Enjoy some and be excited about coming out of the darkness. I’m sending you all love and light and hope. Mary
GREEN GLUTEN FREE GARBANZO BROWNIES
Beans in baking? Yes! These brownies are wonderful anytime, but especially when you have gluten intolerant humans around. These can also be completely vegan with the use of egg substitute, so get in there and make some. For approx. 12 big brownies you’ll need:
1 14 oz. can garbanzo beans, rinsed and drained
2 eggs (or egg sub equivalent for our vegan pals)
½ C. cocoa powder
2/3 C. sugar
3 Tb. infused olive oil (supplies approx. 150 total mg. of cannabinoids so be aware, use some uninfused of you want)
1 tsp. baking powder
1 tsp. sea salt
2 tsp. cinnamon
½ C. toasted chopped walnuts (pecans or almonds are also good)
¼ C. dark chocolate chips – optional, but will give you a fudgier brownie
¼ C. white chocolate chips – I sprinkle these on top, but up to you where they go
Maldon sea salt for sprinkling
Preheat the oven to 350, and prepare a 9×9 baking pan, lining with parchment and spraying with pan spray. Get all of the ingredients except the nuts and chips into a blender or food processor. Whiz this till it’s completely smooth, add the chocolate chips and nuts, then scrape into your pan, scattering the white chips on top if you want. Start testing for doneness at 25 minutes; you want no goo on your tester, so anywhere from 25 – 30 minutes works. As they come out of the oven sprinkle the Maldon sea salt over the top. Let cool for at least ½ hour, then cut up and devour!
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