Black Bean Brownines--from scratch? - Kathleen

[Guest guest]

> I will need to figure out the total volume of the liquids in the recipe [eggs.

oil, fat] and

then substitute an equal volume of cooked black beans

 

Or maybe you need an egg-free fat-free recipe and work it from there? I mean,

just omit

the wet ingredients? Or wouldn't that work??? I know you say you imagine there's

fat in a

cake mix, but perhaps you don't need that after all. (I keep saying - I don't

make cakes!

And boy oh boy doesn't it show!)

 

There are lots of recipes on the web, of course, but I'd like to recommend Susan

V's

excellent site which is the recipe file for her list. (I

have no affiliation

with Susan's groups or her website or her blog - just a happy member.)

 

http://www.fatfreevegan.com/

 

You can type in the thing you're looking for in the top LH box and lo and behold

you have

your recipes - and I came up with these two

 

http://blog.fatfreevegan.com/2006/02/valentines-dessert-2-fatfree-and.html

 

http://www.fatfreevegan.com/desserts/bryannas_brownies.shtml

 

I thought you might be able to adapt from one of those.

 

>I have never used canned black beans either [i know that is strange--I almost

always

cook most things from scratch].

 

Me too (used canned black beans once, though, in an emergency to add to a potato

and

other stuff salad on a screamingly hot day. They were okay once you added the

other stuff

and the seasonings.

 

For this recipe, however, you might have to cheat and use canned black beans the

first

time. The amount of liquid would be important, I'd think - and the, er,

viscosity (ugh) of it

LOL

 

OK. Stopping now.

 

Good luck!

 

Best love, Pat