Saturday, May 22, 2010

Gluten-free Brownies with Chickpeas!

2 cans Chickpeas-pureed and strained (I probably lost 1/3 of the chickpeas when I strained them.)
1 cup butter
3/4 cup white sugar
3/4cup brown sugar
4 eggs
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1.5 cups finely grated pecans (I use a microplane to grate them.)
1 cup brown rice flour
1.5 tsps baking powder
0.5 tsp salt
0.5 tsps xantham gum
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2 -3.5 oz  bars of Lindt Excellence 85% cacao chocolate minus 2 squares (Eat those 2 squares!)
1 tsp vanilla
pecan pieces (optional)

Mix together pureed chickpeas, butter, sugars, and eggs. Then incorporate your grated pecans, rice flour, baking powder, salt, and xantham gum. Fold in melted chocolate and vanilla and then the pecans. Do not overmix!

Bake at 325 for ??minutes.


(Will update when done.)

5 comments:

  1. Ooh, I'll have to try this out...depending on how the results are for you. :)

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  2. This looks like a good recipe. If you want it really tasty and less "white" then try using sorghum flour instead of rice flour. :)

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  3. They are definitely a cakey-brownie instead of fudgy. Reducing the eggs by one might solve that. Other than that, they are delicious! Really good flavor and a nice texture.

    Carolyn, I have been using sorghum flour quite frequently and would have used it in this recipe, but I used it up last time I baked. I might try it next time.

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  4. If you want to buy sorghum flour in bulk it is a lot cheaper. I get mine here: http://www.twinvalleymills.com/. They ship it to me with an invoice and I send them a check back. It works well. I can get 10 pounds of sorghum flour for ~$25 (and that includes the shipping).

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  5. Thanks! I'll check that out!

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