Sunday, May 19, 2013

Gluten Free Peppermint Mocha Brownies



May is Celiac Awareness Month, and somehow it seems that more and more people are finding out that they have intolerances to gluten these days! We went through a short gluten-free stint in my house while trying to figure out my infant son's allergies - and because I was nursing, I was the one who had to stick to the gluten-free (and soy-free and dairy-free...) diet. 

Let me tell you - until you figure out what you're allowed to eat, this can be hard! For me, I relied on Bob's Red Mill Mixes and corn chips ... but these days there are much yummier and healthier options! To make it a little easier {and a little tastier!}, here's an amazingly delicious desert recipe for you!


Brownie Ingredients
15 organic Medjool dates, pitted, soaked and drained
¼ cup water
9 T organic raw cocoa
¼ cup organic agave syrup
¼ cup organic coconut oil, soft, not liquid
1 can organic garbanzo beans, drained
4 eggs
½ tsp baking powder
2 T espresso, ground fine

Directions
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder, 4 drops peppermint essential oil (optional ingredient) and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack

Thanks to Abe's Market for the delicious recipe!