Flourless Brownies

I got this from the Whole Foods website and was crazy enough to try it. For anybody out there who has a sensitivity to gluten, these just might work for you. The only changes I made were using honey instead of sugar and adding more chocolate chips.

Flourless Brownies

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

Coffee Crunch Bars

1 c. milled flour
1/2 c. sucanat
1/2 c. butter
2-3 t. instant coffee
1/4 t. baking powder
1/8 t. sea salt
1/2 t. vanilla
1/4 c. chopped nuts (I tried walnuts, but pecans would probably be better.)
1/2 c. chocolate chips (or 1/4 c. chocolate and 1/4 c. peanut butter or butterscotch)

Heat oven to 350 degrees.

Mix flour, sugar, butter, coffee, baking powder, salt, and vanilla.

Stir in nuts and chocolate chips.

Press evenly into ungreased baking pan. 9x9x2

Bake until light brown and crisp 20-25 min.

Cut into bars while still warm.

Cool completely.

No Bake Chocolate Cookies

1 3/4c. honey granules
1/2 c. milk
1/2 c. butter
4 T. cocoa powder
1/2 c. natural crunchy peanut butter
3 c. oats
1 t. pure vanilla

Combine honey, milk, butter, and cocoa powder in a saucepan.

Bring to a boil.

Remove from heat.

Stir in peanut butter, oats, and vanilla.

Drop by teaspoonfuls onto wax paper.

Let cook until hardened. (can help along in the fridge)