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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 92.3
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Black Bean Amaranth Brownies calories by ingredient
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Black Bean Amaranth Brownies

Submitted by: LORI2008

Introduction

I created this recipe. I may need to tweak the ingredients based on the results.

Results: Took exactly 30 minutes for the toothpick to come out clean, so I don't want to do too much to change the wet to dry ingredient ratio. These came out with a fudge consistency. They are very edible, but taste like they are missing something. I think they could be a tad sweeter. On my next attempt, I may add some chopped dates and see if that helps.
I created this recipe. I may need to tweak the ingredients based on the results.

Results: Took exactly 30 minutes for the toothpick to come out clean, so I don't want to do too much to change the wet to dry ingredient ratio. These came out with a fudge consistency. They are very edible, but taste like they are missing something. I think they could be a tad sweeter. On my next attempt, I may add some chopped dates and see if that helps.

Number of Servings: 16

Ingredients

    1/2 cup amaranth
    1 1/2 cups water
    15 oz can black beans, drained and rinsed
    1/3 cup agave nectar
    1/4 cup raw cacao
    1/2 tbsp ground cinnamon
    1 tsp vanilla extract
    1/2 cup rolled oats
    1/2 cup quinoa flour

Directions

Combine water and amaranth in small pot. Bring to a boil, cover and simmer for 20-25 minutes until all water is absorbed (may want to stir continuously for last 5 minutes to achieve best results).

In food processor, grind up black beans and combine with agave nectar, cacao, and cinnamon.

Preheat oven to 350 degrees. Grease and flour an 8x8x2 inch glass baking dish.

Once amaranth has cooled a bit, in a large bowl, stir together the cooked amaranth, food processor contents, rolled oats and quinoa flour until completely combined.

Pour/scrape contents into baking dish and spread until level. Cook for approximately 30 minutes until toothpick test comes out clean. Cool completely before cutting.

Makes 16 servings (4 rows by 4 columns).

Recommend refrigerating for longest shelf life if brownies will not be used up within a few days.

Feel free to add chopped nuts to increase the healthy fat content of this recipe.

Number of Servings: 16

Recipe submitted by SparkPeople user LORI2008.






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Member Ratings For This Recipe

  • Some brownies taste perfect were some taste like some tweeking. So I think you need to mix the batter a little better.
    Now if you ate a candy cane first and ate your brownies it tastes magnificent .... Or did it????
    Well I lovvvvvvvvvvvvvvvvvvvvvvvvvvvvve the brownies and are so tempting to sneak - 1/7/10

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