Chocolate and black beans…

… not a common mixture! But it really works for muffins! Cooking gluten-free deserts is often difficult, not because of the taste of food, but due to texture! Using beans replacing flour in muffins will give you moist muffins with perfect texture!

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Furthermore, this is a very simple recipe, and you can use only a bowl, or better yet, the food processor!

So, this is how I did it:

2TBSP flax seeds + 5TBSP water

1 ½ cup black cooked beans

½ cup raw cocoa

1 ½ TBSP coconut oil

½ cup brown sugar

4TBSP water (check if needed)

Put in the food processer the flax seeds with the water and pulse it for a couple of times; let it rest for 5 minutes. Add the remaining ingredients, scraping the sides and adding water, if needed. You should get a thick chocolate mousse type of batter!

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If you like chocolate as I do, you can add chocolate chips.

Cook for 25 minutes in preheated 175º (350ºF) woven. You can´t use a toothpick for checking if they are cooked, because they are really moist. Let it cool for 20 minutes before removing from the pan!

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Yummy!!!!!!

This recipe was inspired in this wonderful site!

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About Inês

Hi everybody! I am a dedicated yogin trying to make the best of this wonderful experience called living!
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