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no guilt brownies

A protein packed, carob brownie. A mini-meal you can eat for breakfast or a 3 o’clock snack.

2 Omega 3 organic eggs
1/4 cup plus 2 tablespoons agave
1 1/2 tablespoons organic vanilla
3/4 cup coconut date rolls, or Medjool dates
1/2 cup unsweetened almond milk
15 oz can organic black beans, drained
1/2 cup organic raw tahini
3 droppers liquid chocolate stevia
2 teaspoons cinnamon
3/4 cup carob powder
1/2 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 cup unsweetened carob chips
1/2 cup chopped Brazil nuts

Preheat oven to 350 degrees. Add to food processor, eggs, agave, and vanilla. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, tahini, Stevia, and cinnamon. Pulse until well blended. Add in carob powder and pulse slowly until mixed. Now it starts to look like a brownie mix.

In separate small bowl blend well, buckwheat flour, baking powder, baking soda, and xanthan gum. Slowly add prepared flour mixture into food processor. Pulse until just blended. Remember, the brownie mixture will appear very thick. Add in chips and pulse a few times.
Transfer the mixture to an 8×8 pan that has been sprayed with cooking spray and lightly floured with buckwheat flour. Use a bit of spray oil on your spatula for easy spreading. Spread brownie mixture evenly and sprinkle chopped Brazil nuts on top of brownie mixture.

Bake at 350 degrees for 45-50 minutes.

Yield: 16 brownies.