I admit it… It has been ages since I have updated any kind of blog. There have been a lot of things (very positive) going on in my life since my last post on here. I won’t even attempt to catch you up on everything, though you probably already know some since my followers tend to be just friends and family.
One of the most positive of those things is the reason behind this post. Back in July of 2010, Lisa moved back to Knoxville to continue her education. I knew I wanted to get to know her better this time around. I’ll spare the details for now (you can ask me privately if you want to know), but we struck up a great friendship that has developed into a serious dating relationship. Now for a little background… Lisa was diagnosed with Type 1 Diabetes when she was a child. She has also been eating a GFCF (gluten-free, casein-free) diet that focuses on eating natural foods. It has had really good results for her. Of course, I am a little biased when I say she’s HOT, but others have noticed a “glow” about her and the diet probably has a bit to do with it. While I haven’t completely cut out gluten from my diet, I have significantly reduced it and can say that I can feel a difference. I know several friends that have pledged to do Gluten-Free January. Thus I want to share this recipe for them. This is just a recipe I modified from another I found on the internet to make it more diabetic friendly.
This is a really easy recipe to make. They taste pretty good and are a more healthy alternative to regular brownies. It takes about 5 minutes to prep and 30 minutes to bake. I get most all my groceries from Earth Fare or the natural selection area at Kroger, in case you are wondering where you can find these items.
- 1 can of Eden Organic Black Beans (15.5 oz)
- 3 farm fresh eggs
- 4 tablespoons of raw organic cocoa powder
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon of Simply Organic Vanilla Extract
- 1/2 cup of Wholesome Sweeteners Organic Blue Agave
- a pinch of sea salt
- 1 cup of crushed walnuts (can be omitted if considering a nut allergy)
Pre-heat over to 350 degrees.
Rinse and drain the black beans and put them in a blender with the eggs, cocoa powder, oil, vanilla, agave, and salt.
Blend until the batter is nice and smooth.
Mix in the crushed walnuts and pour into an 8″x8″ pan.
Bake in the oven for about 30 minutes.
Yield: 16 brownies