One super power I have been gifted since adopting a whole foods plant based diet is the ability to turn anything into a brownie. I included a recipe for Black Bean Brownies in this post that was adapted from one I’d been using for years. Today I bring you my very own recipe, made up just yesterday, from things I happened to have in my kitchen. They are vegan, gluten free, and nut free (which means daycare and school friendly!). They come together quickly and are full of wholesome ingredients. I happened to have some sorghum flour that was purchased for a birthday cake that was never made. It works really well in this recipe though if you can’t find it you could probably substitute another type. Why sorghum? Sometimes referred to as “the new quinoa”, sorghum has a high nutritional value. Aside from high levels of protein, fiber, and minerals, sorghum has more antioxidants than blueberries or pomegranates! I used carob in place of most of the cocoa so they wouldn’t give T too much of a boost but if you don’t have an energetic 2 year old feel free to use all cocoa, and maybe a few extra dates or another sweetener to balance out the bitterness of the cocoa powder.
1/2 cup pumpkin seed butter (or any nut or seed butter)
1 medium size sweet potato cooked (I cooked mine in a pressure cooker but baking would work too)
1 cup medjool dates
1 15 oz can black beans, rinsed
2 tsp vanilla
1/2 cup roasted carob powder
1 cup sorghum flour
1-2 tablespoons cocoa powder (to taste)
1 pinch salt
Blend all wet ingredients in food processor until smooth. Add dry ingredients and blend until combined. Spread into an 8×8 parchment lined baking pan. Bake at 350 degrees for 20 minutes. Let cool completely before slicing. Store in fridge.
Fun fact: I worked as a personal trainer at Chicago’s Palmer House Hotel where the first brownie was created back in 1893. Maybe this explains why I enjoy making them so much….