4 C. Cooked Pinto Beans
3/4 C. Coconut oil, melted
1 tsp. salt
1 Cup Raw, Fair Trade sugar
1/4 tsp liquid stevia extract
1 tsp vanilla
2 Eggs’ worth of Egg replacer
1 C. Carob Powder
1-2 Tsp Baking soda.
1/2 C. Flour (any kind you like—I used a multi-grain blend I found in our mill—Wheat, Rye, Triticale, Brown Rice, Black Rice, and Buckwheat. You could use wheat, rice, whatever.)
For this recipe, we will be celebrating electricity, and modern kitchen gadgets. Put your pinto beans, your melted coconut oil, salt, sugar, stevia, vanilla, and egg replacer in your food processor. Make it into a puree of yumminess. Don’t eat it.
Mix Carob powder, baking powder and flour in a separate bowl.
Now put your puree and your dry ingredients into your kitchenaid, or other mixer.
Beat the snot out of them. And celebrate the fact that there is little to no gluten here to overdevelop.
Grease a 9×13 inch pan, dust with Carob Powder, and bake the brownies at about 350 degrees, until they’re done to taste. (Some people like their brownies chewy and underdone, others like them all crunchy and caramelized. You choose.)
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