*Garbanzo Bean Brownies

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Makes: 12 servings adjust
You won't believe how great these gluten-free, high protein, low glycemic brownies taste.

Directions

Ingredients

  • 8 ounces Greek Yogurt, low fat or no fat plain
  • 3 tablespoons Xylitol

Step 1

Into yogurt stir in Xylitol. Chill in refrigerator uncovered for several hours.

Ingredients

  • 6 Strawberries, sliced
  • 2 Balsamic Vinegar, (to lower GI)

Step 2

. Slice fresh strawberries and toss with 2 tsp balsamic vinegar. Let chill & mix flavors for 2-10 hours.

Ingredients

  • 1 1⁄2 cups Dark Chocolate Chips
  • 2 cans garbanzo beans, rinsed and drained
  • 1⁄2 teaspoon Baking Powder
  • 1 1⁄2 cups walnuts, pecans,, optional
  • 1⁄2 teaspoon Almond Extract, optional
  • 4 Eggs
  • 3⁄4 cup Xylitol

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Generously “Pam spray” a cupcake pan or a 9 x 9 baking pan. Place the chocolate chips into a microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. Combine the beans and eggs in the bowl of a food processor or a blender. Process until smooth. Add to the blended beans and eggs, the Xylitol and the baking powder, and pulse to blend. Mix in optional almond extract and nuts if you choose. Pour in the warm melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared pan. Bake for 25-30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.
 

Step 4

Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Just prior to serving top brownies with strawberries and topping.
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