ofearthandstars: View of starry night through treetops (Default)
[personal profile] ofearthandstars posting in [community profile] gfdfcooking
I'm intrigued by this lentil brownie recipe but am trying to think about the best way to veganize it.

Chocolate Lentil Brownies


½ cup butter
½ cup lentil puree
¾ cup cocoa
2 cups sugar
¾ tsp salt
3 eggs
1 tsp vanilla
1 cup flour
1 cup chocolate chips
1 cup walnuts (optional)


Melt butter; mix in lentil puree, cocoa, sugar, and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips (and walnuts).

Bake in a greased 9x13 inch pan at 350 F (175 C) for 22 minutes or until a toothpick inserted in the centre comes out clean.

*Lentil puree: place cooked or rinsed and drained canned lentils into a food processor. Or every 1 cup lentils, add ¼ cup water. Blend to make a smooth puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.

My biggest concern is how to best replace the three eggs. Usually I can get away with replacing one egg or two with these substitutes, but when I try to replace more than that things can get...crumbly. Any thoughts?

Date: 2013-08-10 03:44 pm (UTC)
killing_rose: Raven/corvid in the frozen surf (Default)
From: [personal profile] killing_rose
Hm. I haven't done lentil brownies; I've done black bean brownies. The ones I prefer do have eggs, as I am both generally exhausted and need more protein in my life. This recipe, or similar, (google search string "black bean vegan brownies") http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/ uses flax eggs.

I have to admit, I wouldn't want to try the recipe you've linked--too many ingredients for me to be real thrilled with trying to cook 'em.


gfdfcooking: Gluten & Dairy Free! (Default)
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