Brownie cake (no flour)

Brownie cake (no flour)

Category: Healthy eating

Ingredients
white beans	200gr
cocoa	2 tbsp. l. with a slide
applesauce (or banana)	250gr
eggs (proteins)	3
vanillin
sweetener

Cooking method

• Delicious and dietary cakes. If you treat guests, they will never guess what they are made of.
• Soak the beans for several hours, then boil with a little salt until tender, about an hour, or in a pressure cooker.
• Cool, and then peel it off (but not necessary).
• Add proteins, grated applesauce (or ready-made, but preferably without sugar) to the beans and mash with a blender.
• Add cocoa, vanillin and sweetener to taste (I have a fit parad)
• Bake in a slow cooker, or even better in the oven until tender.
• Be sure to chill, and only then cut into pieces.
• PS you can fake a little recipe for yourself. Add banana instead of applesauce. Instead of a sazar substitute, sugar or stevia, instead of proteins, whole eggs. All the same it turns out very interesting cakes))))

Note

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Olya, what an interesting brownie recipe !!
Look, I don't like sweeteners. Can I put fructose?

Masha, of course you can. Simply choosing from sugar substitutes, we chose the fit parade as the most natural and not harmful. It is based on stevia.

Understood, and how many spoons to put, well, about? I do not like it very sweetly.

[Olya_]

Olya_
Ol what recipe is interesting, but it tastes like potato cakes?
And about how long to bake?

Mash, you caught me right by surprise I usually put everything on the eye, if I had simple sugar, I would probably put a couple of tablespoons of tablespoons, how much will it be in fructose?

Ol what recipe is interesting, but it tastes like potato cakes?

most likely not, the potatoes are still firm, crumbly, but here the consistency is softer, airy. If only the taste of cocoa in them is common

most likely not, the potatoes are still firm, crumbly, but here the consistency is softer, airy. If only the taste of cocoa in them is common

Got it, thank you, took it to your bookmarks ...

And about how long to bake?

We also pretend all the time until it grasps with a crust and the dough becomes evenly hard. But about 30 minutes at 180C

We also pretend all the time until it grasps with a crust and the dough becomes evenly hard. But about 30 minutes at 180C

Is the amount of beans indicated dry? Are they not damp in consistency?

Tatyan, yeah, the beans are dry.
And the texture of the cakes is a little damp, but that's the beauty of it.
In general, girls, you can play with these cakes. Instead of white beans, take black (I really have not seen this one), you can put dried fruits, nuts, and bitter chocolate. My daughter and her friend somehow did it on protein, there is a flight of imagination, the main thing is beans.

Already in the bookmarks, very unusual. If it’s delicious, I’ll give up the cakes. Thank you !

If it turns out tasty, I will refuse cakes.

Well, the taste and color of the comrades, of course, not, but I will be glad if you like the recipe, our family liked it
I also read somewhere that bean brownies were frozen in the freezer and taken out as needed.We ourselves did not use this storage method, everything always flew away with us almost at a time

Mash, you caught me right by surprise I usually put everything on the eye, if I had simple sugar, I would probably put a couple of tablespoons of tablespoons, how much will it be in fructose?

I see) thanks))

I also read somewhere that bean brownies were frozen in the freezer and taken out as needed.

This is generally very good, here if they go to visit, then they inform when they ring the doorbell And so dastala from the freezer and brownie for tea Tomorrow I have a holiday, let my husband please me, and in a day, you can do brownie

Olya, oooo very interesting recipe, +1 and subscribe to the topic.

Vika, thanks for stopping by.

Thanks for the recipe! I will definitely try. I love legumes in all forms.

Very interesting, but after the post ...

What about white beans? Today only a colored one came across

Tatyan, I don't know exactly. In the original recipe it was white, sometimes I came across recipes with black.
I never saw this one. FROMNow I looked in the internet, they do it from color. But I can't vouch for the taste, I haven't tried it.
I always try to buy a white one in reserve. Maybe I'll try from another one.
So, in principle, you can.

Then I'd better look else ..

Olya, boiled beans. Cools down. But a question arose. I have alkalized cocoa. Is it the same amount or less? Suddenly show up while the beans are cooling ...

Here's what I found on the internet: Alkalized cocoa powder is obtained by treating cocoa products with alkali and, unlike natural cocoa powder, has a more pronounced taste, aroma and color. When used in the confectionery, bakery and dairy industry, alkalized powder is needed 20-50% less than natural.
But I usually do not worry, I add again by eye, for me cocoa is never superfluous, I love it, the taste will be richer, and the color will be darker.

Thank you! I began to doubt, because everywhere it is recommended to add 50% less. Once, by mistake, when cooking cocoa, I put the usual rate, so, although I am also a cocoa lover, it was too much for me! Thanks again. I'll report back in the evening. True, no photos.
And also, I have to put whole eggs, because I only have quail, and separate the yolks in them ... So I think how many to put if 1 chicken = 5 quail ... 10 pieces is enough?

I am reporting. I baked it yesterday. The top turned out to be not so beautiful and the sprinkles did not want to hold on. The taste is specific, unusual, but normal with a coffee machine. Honestly, I don't know if I will still bake it, but I have no regrets about what I baked. Thanks again for the recipe.