[Chocolate Black Bean Cookies] Unconventionally Delicious Cookies with loads of healthy ingredients (Gluten-free)

When a friend told me about the cookies using black bean, actually I laughed it off, only because it didn't sound tasty. Don't get me wrong. I am a totally open-minded person and willing to try new stuffs. Also do I like using black beans for cooking. (See my yummy  veggie burger recipe here)    But, tell me, how could you use black beans for baking to make sweet treats? But, since I read Wheat Belly a year ago, I got really interested in wheat-free, gluten-free cooking & eating. Honestly, I can't stop eating wheat product or baking bread or cakes. But, whenever I find a good gluten-free recipe, I try it at least once, to see if I like. My friend was so convincing that I got really curious. So, let's say, I tried this recipe out of curiosity. And also, baking different ingredients is fun! 

And you know what. I loved it! It's really really good. It was so good that I baked a second batch right away. 

It's true that for most of us, if not all, who have been so used to the chewy and soft texture and taste of wheat/gluten, gluten-free food taste is an acquired taste instead of a natural one. But, this chocolate black bean cookies are amazingly delicious both by conventional and unconventional means.

If you have craving for chocolate and sweet stuff, one chocolate black bean cookie may reduce your craving for a while. Also, beans fill your stomach. It also is a great afternoon snack!

  

Here goes the recipe for the Chocolate Black Bean Cookies~

(adapted from My new roots)

Ingredients

1 ½ cups black beans, very soft (or one 15 oz. can)

2 tablespoons coconut oil

1/3 cup 100% cocoa powder

1/4 teaspoon coarse sea salt

1/3 cup maple syrup (or honey, agave syrup)

2 tablespoons chia seeds (or ground flax seeds)

1 teaspoons vanilla extract

1/3 cup chopped dark chocolate (80% or higher)

1/4 cup chopped dried cherries (optional, or use dried cranberries)

Directions:

1. Preheat oven to 375°F (or 190°C). 

2. Rinse and drain beans.

Chop dark chocolate.

2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. 

3. Place drained and well-rinsed beans, coconut oil, cocoa, and salt in a food processor and blend until well combined. 

4. Add maple syrup and chia mixture and pulse to incorporate. The batter won't be hard or doughy, but still hold together.  

5. Remove blade from the food processor and add chopped chocolate (and cherries if you use them). Fold to incorporate. 

6. Spoon cookie batter onto baking sheet. Flatten top of cookies slightly with the back of the spoon, as they will not spread when baking. 

7. Bake for 15 minutes until the edges are browning. 

Cool and eat. Store in the fridge.

Don't they look good? :)

They taste even better than they look.

Happy baking!

Chocolate Black Bean Cookies

[Wheatless bread] Basic Gluten Free Bread

I recently read "Wheat Belly", a bestseller health/diet book. There are more than a few weak points which don't or can't explain side effects when wheat is eliminated. However, the author's argument about blood sugar level and glycemic index(GI) was strong enough to have me think about reducing wheat consumption. 

There is one or maybe two big obstacles for my big ambition for wheat-less life: the first obstacle is Pablo, my younger son who is allergic to all the tree nuts, and the second is my fondness for baking. Wheat-free baking uses lots of almond flour instead of flour. Fortunately Pablo is okay as far as he doesn't eat it. I can eat food that contains nuts in front of him, without causing a problem. 

As a baking lover, the first recipe I decided to try was a "basic bread" recipe from Wheat belly cookbook. It looked really good in the picture, so why not to try?

Here goes the 'wheat-less basic bread' recipe:

(adapted from P.255 of "Wheat Belly Cookbook")

Ingredients

1 + 1/4 Cups blanches almond flour (ground almond)

1/4 cup + 2 tablespoons chickpea flour

1/4 Cup ground flaxseeds

1 + 1/2 teaspoons baking soda

1 teaspoon cinnamon (optional)

1/4 teaspoon sea salt

5 eggs

1/4 Cup butter, melted

1 tablespoon milk

1 teaspoon white vinegar

1 tablespoon of xylitol or desired sweetness

Directions

1. Preheat the oven to 350 degrees.

Grease an 8'1/2" * 4'1/2" loaf pan.

2. Separate egg yolks and whites.

3. In food processor, combine the almond flour, chickpea flour, flax seeds, baking soda, and cinnamon (if using), and salt.

 Pulse until well blended, for 10-15 seconds.

4. Add the egg yolks, butter, milk & vinegar, and sweetner and pulse just until blended.

5. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form.

6. Pour whipped egg whites into the flour mixture and pulse until the egg whites are evenly mixed. 

Don't run the processor for long.

7. Pour into the pan and bake for 40 minutes, or until a wooden pick inserted in the centre comes out clean.

8. Cool in the pan for 10 minutes. 

Remove and cool completely on a rack.

It looks good, doesn't it? 

Guess the taste. It's actually very different. Without all the power and sturdiness of gluten, this bread needs 5 eggs to hold together. For this size of loaf of a normal bread, you don't usually need more than an egg while this gluten-less bread needs as many as 5 eggs. So! this bread is, as you might guess, very eggy. And texture is different. It's pretty plain so that you don't have any problem making a sandwich with this bread. Mr. D didn't like it so much, which is not a problem for me. From now on, when I bake this wheat-less bread, the entire loaf will be all mine. And I like it. I especially like it with butter spread.

If you are thinking of reducing wheat consumption, I recommend this easy bread recipe.

Wheat Free Basic Bread