Desserts

Stealthy Dark Fudge Brownies
Sweet Potato Cake

Stealthy Dark Fudge Brownies

1 (15 ounce) can unseasoned black beans
4 ounces unsweetened chocolate
1 tablespoon light butter or margarine
6 egg whites
2 cups sugar*
3 tablespoons buckwheat or rice flour
2 tablespoons instant espresso coffee powder
½ cup chopped nuts

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with vegetable spray. Place the beans in a colander and rinse under running water; drain and set aside. Microwave the chocolate and light butter in a small bowl for 60 to 90 seconds, stirring every 30 seconds until smooth. (You may not need quite as long with some microwaves – be careful not to scorch chocolate.)

In a blender or food processor, combine the drained beans and 2 of the egg whites. Blend until smooth. In a large bowl, combine the bean puree, sugar, flour, espresso powder and the remaining egg whites. With an electric mixer, beat until combined. Stir in the melted chocolate mixture. Pour into prepared pan. Sprinkle nuts on top of the batter. Bake for 30 to 35 minutes or until the brownie pulls away from the sides of the pan. Cook completely in pan before cutting. Makes 15 brownies.

220 calories
6 g. protein
7 g fat
4 g fiber
35 g carbohydrate

* If you wish, you may replace up to ½ of the sugar with Splenda to lessen carbohydrates.

Sweet Potato Cake

2 cups sugar
¾ cup stick margarine, softened
¾ cup egg substitute
2 (14 ½ ounce) can unsweetened mashed sweet potatoes
1 ½ cups buckwheat flour
1 ½ cups gluten-free all purpose flour
1 teaspoon amaranth
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Beat sugar and margarine at medium speed of a mixer until well-blended, about 5 minutes. Gradually add egg substitute, beating well. Add 2 ½ cups sweet potatoes (about 1 ½ cans); beat well. Reserve remaining potatoes for another use.
Sift all flours and other dry ingredients together. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla.
Pour batter into a tube pan coated with cooking spray. Bake at 350 degrees for 1 hour and 25 minutes or until a wooden pick comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack. 16 servings.