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Chickpea Brownies: Recipe Without Flour

Chickpea Brownies are a delicious alternative to traditional brownies. In this article we will show you a recipe that is gluten-free, vegan and high in protein and does not require flour.

These chickpea brownies are particularly juicy and full-bodied. At the same time, you stay full longer because they are rich in protein and fiber thanks to the chickpeas. They are very easy to make and taste good with afternoon coffee or as a snack in between. In addition to an oven and a baking pan, you will also need a blender.

We recommend that you buy the ingredients in organic quality. This is how you avoid chemical-synthetic pesticides. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal. In addition, it makes sense, especially with cocoa powder, to pay attention to the Fairtrade seal. This is how you support better working conditions and fairer trade.

A recipe for chickpea brownies – without flour

Ingredients:

450 g canned or jarred chickpeas
5 tbsp rolled oats
3 tablespoons cocoa powder
1 teaspoon Baking powder
2 tbsp almond butter
1 tablespoon coconut oil
3 ELA horn syrup or raw cane sugar
150 ml plant drink
1 pinch(s) of salt
1 pinch(s) of cinnamon

Directions:

Wash the chickpeas in a colander under running water and drain well. You can also use your own cooked chickpeas.
Place the chickpeas in a blender with all other ingredients. Make sure that the coconut oil has a liquid to creamy-soft consistency and is not too hard. Reheat briefly on the stovetop, in the microwave, or in the oven if necessary. Mix everything until a homogeneous mass is formed.
Pour the batter into a medium-sized, shallow baking dish. You can also use a casserole dish.
Heat the oven to 180 degrees Celsius and let the chickpea brownies bake for 35 to 40 minutes.
Remove the chickpea brownies from the oven and let them cool before slicing.

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Cooking Tips

Make Your Town Sweet Potato Brownies

Chocolatey, sweet, good – these sweet potato brownies should definitely be tried very quickly and are an absolute must for all fans of the baking classic. Thanks to the sweet potato, these brownies are much juicier and lower in calories than the traditional version of the chocolate cake. EAT SMARTER tells you how you can easily make sweet potato brownies yourself.

Small bites of chocolate happiness

Attention chocoholics, because these sweet potato brownies are not to be missed! From the rather unusual main ingredient sweet potato, together with a few other ingredients, a fragrant dough is mixed, which after its baking time in the oven sweetens the afternoon super juicy and chocolatey. And best of all: The little cakes only have 190 kilocalories per piece – so you can feast twice as well without a guilty conscience!

By the way, sweet potatoes are low in fat and have a high content of secondary plant substances such as anthocyanins and carotenoids. These protect the body cells from damaging free radicals, among other things. A little tip: the more intensely colored the flesh of the vegetable, the more the highly effective antioxidants it contains! EAT SMARTER shows you today how you can easily make sweet potato brownies yourself.

Make your own sweet potato brownies

The ingredients:

  • 600g sweet potatoes
  • 15 dates
  • 4 tbsp coconut oil (melted)
  • 5 tbsp honey
  • 100 g spelled wholemeal flour
  • 100 g ground almonds
  • 1/2 tsp salt
  • 8 tbsp cocoa powder
  • 2 tbsp almond butter
  • 30g pecan nuts

The preparation:

Wash the sweet potatoes, peel them, and cut them into large pieces. Put them in a saucepan with some water and cook for about 20 minutes until the sweet potatoes are soft.

  1. Put the soft sweet potato pieces in a food processor along with the pitted dates and puree until smooth.
  2. Mix 2 tbsp coconut oil, 4 tbsp honey, wholemeal spelled flour, ground almonds, salt, and 6 tbsp cocoa powder in a large bowl and knead thoroughly with the sweet potato and date mix. Pour the finished dough into a 26 x 20 cm tin lined with baking paper and bake in a preheated oven at 180 °C (convection oven: 160 °C; gas: level 2-3) for about 50 minutes.
  3. If no dough sticks to the wooden skewer when you pierce the sweet potato brownie, it is ready and can be taken out of the oven. Now the whole thing has to cool down for about 15 minutes so that the brownie doesn’t fall apart when you lift it out.
  4. For the glaze, melt 1 tbsp honey, 2 tbsp coconut oil, 2 tbsp almond butter, and 2 tbsp cocoa powder in a small saucepan and stir together. Then cool down to room temperature, for example in the refrigerator.
    Before the sweet potato brownie can be glazed, it must be completely cool – otherwise, the glaze will melt!
  5. Chop the pecans and spread them over the glaze. Then divide the sweet potato brownies into 16 pieces and serve.
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Food

Make Your Own Bean Brownies

From kidney beans, avocado and nuts we conjure up – no, not chili con carne, but – super juicy brownies! Thanks to dates, almond milk, coconut oil, and cocoa, the small squares taste wonderfully sweet and chocolaty. The simple recipe follows immediately: make bean brownies yourself.

Bean power in brownie form

Baking fairies have already discovered a very special ingredient for their creations from the hot oven: vegetables. It makes many baking classics even juicier than the original and you can save a few calories when baking with vegetables. This is because some of the flour that is otherwise used can be replaced with zucchini, sauerkraut, or – like here – beans, thus creating more volume.

Like all legumes, kidney beans provide a large portion of vegetable protein and fiber, which keeps you full for a long time. In addition, the tiny ones contain around 150 milligrams of magnesium per 100 grams and thus ensure strong nerves and healthy muscles. These chocolaty bean brownies prove that kidney beans can not only end up savory on the plate!

Make your own bean brownies

The ingredients (for 16 pieces):

For the bean brownie:

  • 20 soft dates (soaked in hot water for 10 minutes)
  • 180g kidney beans
  • 120 ml canola oil
  • 130 ml almond milk (or other plant-based milk)
  • 3 eggs (size M)
  • 50 g rolled oats (tender)
  • 50 almonds (ground)
  • 50 grams of cocoa powder
  • 1 teaspoon Baking powder
  • 1 pinch of salt
  • 5 tbsp walnuts (chopped)

For the frosting:

  • 1 ripe avocado
  • 3 tbsp coconut oil (melted)
  • 3 tablespoons of espresso
  • 3 tbsp cocoa powder
  • 5 tbsp maple syrup
  • Crumbles or coarse sea salt to taste

The preparation:

  1. Preheat the oven to 180 degrees top/bottom heat. Process the dates together with the kidney beans into a pulp using a hand blender or a food processor.
  2. Now add rapeseed oil, almond milk, eggs, oat flakes, ground almonds, cocoa powder, baking powder, and salt to the date and bean mush and mix to form a brownie batter.
  3. Now fold the chopped walnuts into the batter and pour the whole thing into a casserole dish (approx. 26×20 centimeters) lined with baking paper and bake for 30 minutes. Then let it cool down completely.
  4. Now process all the ingredients for the frosting with a hand blender or a food processor until you get a fine chocolate cream and spread it over the bean brownie using a spatula. Refine with toppings as you like, cut them into 16 pieces, and store them in the fridge.
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