Protein-rich, fiber-packed, gluten-free, low sugar brownies for your eating pleasures!
It has been a journey to get the perfect brownie recipe and I’m pleased to announce that these are fudgey, lightly sweet, moist, and super chocolatey. I gave them to the pickiest eater I know and he had absolutely no idea they were “healthy”.
Most importantly… you can eat these for breakfast! Yes you heard right. It’s made with 8 wholesome ingredients like chickpeas (no they don’t taste like chickpeas), almond flour and oat flour. Sugar content? Only 1/4 cup maple syrup for the whole batch!
Tips and Substitutes:
I don’t really recommend subbing the chickpeas but I have tried black beans and they were good, but not great! It definitely had a “beany” taste to it.
I used apple sauce to avoid oil but you can definitely use vegetable, canola, or avocado oil.
You can use almond butter instead of cashew butter but I do not recommend using any other nut butter.
I use a loaf tray to bake them rather than a 9×9 tray to make them thicker. If you use a 9×9 adjust the baking time to 20-22 minutes. Also please note that they will be flatter so you can also double the batch to get nice thick brownies.
Oat and almond flour provide extra fiber and protein but if you don’t have these available feel free to use all-purpose flour.