OK, so as I continue my quest for gluten free brownies, I
kept coming across this whole black bean brownie thing. I know, right? How
gross and desperate can we be getting? Should I waste my time with this? After
thinking long and hard (and spontaneously purchasing black beans at Trader
Joe’s today) I have decided to go for it. Today is black bean and agave nectar
brownie day.
It only took me 12 minutes to mix the batter (which tasted pretty good) and get it in
the oven...hmmm. Hopefully this isn’t one of those instances
where “if it seems too good to be true, it probably is,” that would stink!
With the first experiment finished, I must say that they
weren’t too bad. I don't know if I'd make them for a crowd, but they didn't go to waste. The texture was "off," it was more of
a brownie-like fudge than a fudgy brownie, if that makes any sense. For as
simple as it was, the recipe was OK, but for now I think I will continue my research before attempting to make this one better.
If you have any tips or suggestions on this experiment,
please get in touch! I am new to this gluten free thing and could use all the
help I can get.
On to the next experiment!!
I love playing with
my food. Now get out there and play with yours!!
