Chocolate, ginger and walnut brownie made with chickpeas

Chocolate ginger walnut chickpea brownieI love making recipes with healthy substitutions that the people eating it will never figure out. The chickpeas in this brownie substitute for the butter/oil and do a pretty good job. Using chickpeas reduces the calories and adds fibre and protein. I was quite pleased with the texture provided by the chickpeas. The brownies turned out moist without being overly rich and sweet. And no one would ever guess that the icing contained cottage cheese, which is a great low carb source of protein. The ginger adds a hint of spice for something different, too.

Chocolate, ginger and walnut chickpea brownie

Ingredients

½ cup walnuts

1/8 cup coconut flour (this is all the coconut flour I had left but it actually turned out fine)

1 teaspoon baking powder

1 400 gram tin of chickpeas, drained and rinsed (make sure you rinse them thoroughly so that you wash off all of the brine)

½ cup coconut milk

3 heaped tablespoons cocoa powder

¼ cup stevia

½ teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla extract

1 egg

Cottage cheese icing

¼ cup cottage cheese

¼ cup Greek yoghurt (full fat)

1 tablespoon cocoa powder

½ tablespoon stevia

½ teaspoon ground ginger

Utensils

Measuring cups and spoons

Large mixing bowl

Spoon

Strainer (to drain and rinse chickpeas)

Food processor

20cm x 20cm baking tray

Baking paper

Small mixing bowl

Chocolate ginger walnut chickpea brownie 2Method

  • Preheat the oven to 160°C. Add the walnuts to the food processor and process until the walnuts resemble the texture of coarse crumbs. Tip the walnuts into a large mixing bowl.
  • Add the coconut flour and baking powder to the mixing well and combine the dry ingredients.
  • Add the drained and rinsed chickpeas and coconut milk to the food processor. Process until the chickpeas are starting to form a smooth, thick paste texture. Add in the cocoa powder, stevia, cinnamon, ginger and vanilla extract and continue processing until the mixture is smooth. Add in the egg and process until it is all combined.
  • Scoop out the chickpea mixture into the large mixing bowl containing the dry ingredients. Mix well to combine the dry and wet ingredients.
  • Spoon the brownie mixture into a 20cm x 20cm baking tray lined with baking paper. Spread out the mixture evenly with the back of a spoon. Bake the brownie for 20 minutes at 160°C.
  • To make the icing add all the ingredients into a food processor and process until a smooth, even consistency is achieved. Allow the brownie to cool completely before spreading the icing on with a butter knife.

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