A couple of weeks ago, I was asked to be the guest speaker at a NYC Savor the Success event. The room was absolutely buzzing with “Inspiristas” – these women rock! The audience was made up of female entrepreneurs that are filled with passion and energy.
I met Gilda Mulero, founder of Naturally Tasty, at the event that night. She had her Woot-Woot Wheat-Free Brownies there for everyone to enjoy, and let me tell you, THEY WERE DELICIOUS!!!!!! I asked Gilda if I could share her recipe with my favorite blog readers, and she happily sent over her secrets to her “naturally-tasty” brownies that make my mouth water just thinking about them:
1 ½ cups semisweet chocolate chips (Sunspire organic chips highly recommended)
1 15 oz canned organic Garbanzo beans (drained and rinsed) or 1 ½ cups cooked Garbanzo beans
¾ cups Sucanat or Turbinado sugar
1/3 cup coconut oil (or a neutral tasting oil such as safflower or canola)
½ teaspoon baking powder
1 teaspoon vanilla
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup walnuts (optional)
zest of one orange (optional)
Preheat oven to 350 degrees. Spray a 9-inch baking pan with baking spray. Place chocolate chips on a double boiler and melt the chocolate until smooth.
Combine beans and eggs in the bowl of a food processor and blend until smooth. Add the rest of the ingredients to the food processor: sucanat, baking powder, salt, cinnamon, vanilla, melted chocolate, coconut oil and blend until thoroughly combined. Fold in the walnuts and orange zest, if using. Transfer the batter to the prepared baking pan.
Bake for approximately 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in the pan on a wire rack before inverting onto a serving plate. Enjoy!
Yield: 16 squares
A Note from Gilda!
Chickpeas might sound peculiar but think of this recipe as a chocolate hummus with eggs, sugar and love – it truly is sublime! Aside from being scrumptious, these brownies are high in protein and fiber; and, gluten free too.