I started to ask myself what do I want for my little, low-carb, no-egg, no-gluten splurge? That's when I came up with Garbanzo Bean Flour Brownies with No Eggs. They really satisfy my sweet tooth even though they have no sugar or other sweeteners. However, if you are not avoiding sugar, you could add some agave nectar or maple syrup to this recipe to up the sweetness factor. They do have a lot of chocolate flavor and texture of a real brownie, and are a cinch to make.
Garbanzo Bean Flour Brownies with No Eggs
2 cups garbanzo bean flour
1/2 tsp. salt
2 T. cocoa powder
1 tsp. cinnamon
2 T. olive oil + 1 more
1 1/2 cups water
Optional: 1-2 drops liquid stevia (no alcohol variety)
2-4 T. roasted pumpkin and sunflower seeds
9-by-13 inch glass pan
Preheat oven to 480 degrees. In a large bowl, mix all dry ingredients. Add the 2 T. olive oil, water, and drops of stevia, and stir to blend. Allow the mixture to rest for 5 minutes. In the meantime, spray your glass pan and add remaining tablespoon of olive oil. Preheat the pan in the oven for about 5 minutes. Remove the pan from the oven and pour in your brownie mixture. Spread it around and sprinkle with sunflower and pumpkin seeds (or nuts if allowed).
Bake in the oven for about 12-15 minutes. Garbanzo bean flour cooks up quickly so keep an eye on it. Test with a toothpick or fork before removing from the oven. Allow to cool slightly and then cut into squares. If you like pure chocolate flavor, you'll love this recipe!
For an extra treat, mix up some tofu chocolate pudding and spoon it over your garbanzo bean flour brownie.