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Avocado Chickpea and Oat Brownies

 

A complimentary product was received.  All opinions are my own.  Please see here for The Nourished Seedling’s policies on Affiliates and Disclaimers.

 

Yields:  about 12 brownies   

Prep Time:  15 minutes      

Total Time:  45 minutes

 

A gluten free delicious treat with no added oil, these healthy brownies are made with high fiber chickpeas and oatmeal, plus a whole avocado!

 

Ingredients

1 1/4 cup canned chickpeas, rinsed and drained

3/4 cup avocado (about 1 medium whole avocado)

3/4 cup* high quality cocoa (such as Anthony’s Goods)

3/4 cup cane sugar

2 eggs

1/2 cup old fashioned rolled oats (certified gluten free if necessary)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup chocolate chips (plus 3 tablespoons for topping)

 

*This is for very cocoa-ey brownies.  To lay off a bit cut down the cocoa to 1/2 cup plus 1 or 2 tablespoons.

 

Directions

1. Preheat oven to 350 degrees Fahrenheit.

 

2. In a food processor, combine chickpeas, oats, avocado, cocoa, sugar, 2 eggs, vanilla, baking soda, salt (all ingredients except chocolate chips) for about 1 minute until well combined.

 

 

3. Add in chocolate chips and pulse until roughly chopped.

 

 

4. Scrap batter out of food processor into a greased or parchment paper lined baking dish (I used a Le Creuset 7 x 10-inch dish for thinner, chewier brownies).  Make sure batter evenly fills pan.

 

 

5. Bake at 350 degrees for about 30 minutes.  Remove from oven to cool.  If desired, right from the oven, sprinkle a few tablespoons of chocolate chips on the top.  Within a few minutes the chocolate chips are soft and can be gently spread with a knife as a lightly frosting to the brownies.  Let cool completely, at least an hour.  Enjoy!

 

 

I was experimenting the other night for a healthy dessert.  I had a bag of cocoa staring at me and a pantry of dry goods for inspiration.  I have made black bean brownies, but wanted to give a new legume a go with avocado.  So, I made chickpea and avocado brownies, but this time, I used oats instead of other gluten free flours. 

 

 

I have a gazillion different types of flours in my fridge/freezer.  Many with which I have experimented and many that still lie unopened waiting for inspiration.  However, I don’t imagine many people with a house full of kids and pets, and days filled with busyness really are looking to use exotic flours when they want to throw together a healthy dessert.  So, these brownies are made for the average person with what is likely to be on hand at any given time. 

 

 

The chocolate chips on the top are optional, as you could always replace that with powdered sugar or even nothing.  I just like the extra bit of chocolate!

 

Which brings us to the nutritional aspect of these brownies, and a lot can be said for it.  Chickpeas are a great source of vegetarian protein as well as fiber, which helps digestive health and keeps blood sugar levels stable.  Additionally, they have manganese, helpful for bone development and healing, as well as folate, which supports brain development and function.

 

Oatmeal is also a vegetarian source for iron, as well as fiber with the benefits of fiber mentioned above.  Oats are also filled with beta glucan which supports immune health.  Avocados are not only a source for healthy fat, they also are an excellent source for potassium, a mineral that supports lower blood pressure.

 

So, not only do these brownies have health benefits, they are nice and soft, and a bit chewy, with a delicious rich cocoa flavor.  The avocado is undetectable, but provides enough healthy fat that no other oil is necessary.  The avocado is undetectable, but provides enough healthy fat that no other oil is necessary.  Although, we sometimes enjoy these brownies warm with cold vanilla ice cream, so the unhealthy fats that aren’t in the brownie, occasionally still make it in the dish!

 

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