Singing the Food Allergy Blues

Jan 10, 2013

photo credit: Wikimedia Commons

Happy Thursday!  Here is a video that made me laugh: the trials of navigating food allergies (sensitivities) a la Les Miserables.  🙂

… is it really that bad??  I actually like carob… Perhaps my palate was jaded by 12 years of not eating gluten, corn, soy, garlic, and canola oil… or maybe it was jaded by all the mac & cheese and frozen burritos I ate before I changed my diet?  In any case, here’s my favorite “allergy-free” dessert for you or your sensitive friends. (My substitutions are in parentheses.)  Enjoy!  xoxo

Fudge Brownies

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones
Makes 16 servings.

2/3 cup carob (or cocoa) powder, rubbed through a strainer

1/3 cup quinoa flour (or almond or coconut flour)

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon xanthan gum

½ teaspoon stevia powder

2 tablespoons instant espresso or coffee (optional)

2/3 cup chopped walnuts (optional)

1 can (15 ounces) unseasoned black beans, rinsed and drained

½ cup spectrum spread or butter

2/3 cup light agave nectar

2 teaspoons vanilla extract (or mint extract)


Preheat the oven to 325 degrees F.

Coat a 9” x 9” baking pan with oil or butter.  Line with parchment paper (optional) and oil the parchment paper.

In a bowl, whisk the first 7 ingredients together.  Stir in the nuts if using.

In a food processor, combine the beans, spectrum spread or butter, agave and vanilla.  Process for 3 minutes, or until very smooth.

Pour the bean mixture into the flour mixture and mix until just combined.  The batter will be thick.

Spread in the prepared pan and smooth with a spatula, being sure to fill the corners. Bake for 30-33 minutes, until a cake tester inserted into the center comes out clean.  Cool in the pan on a rack.