Comments on: Food as Tease: Black Bean Brownies…

By: Becky

Becky — Mon, 27 Jul 2009 13:42:13 +0000

Hi Sarah — I wish I did but no. I’ve looked and it doesn’t seem to be available in stores. I get mine from Native Seeds/SEARCH. I was thinking though, there’s a local baker who makes some of the gluten-free mixes that are sold in Whole Foods and other places, and I think she also bakes goods and sells those, and I know her products contain mesquite. I wonder if she’d be willing to order it? I wish I knew her name, but Whole Foods would be able to tell you. Also, you probably already know this if you use it, but a little bit of mesquite goes a very long way, so add it cautiously!

By: Sarah

Sarah — Mon, 27 Jul 2009 12:24:22 +0000

Hi Becky: in your gluten-fre variation, I notice you suggest mesquite flour. LOVE that stuff but I’ve seen it only online…do you have a source in STL who stocks it?

By: Carolyn Blakeney

Carolyn Blakeney — Sat, 25 Jul 2009 01:22:56 +0000

This is so fabulous that you exhibited at the Seed Saver’s convention. It is on my list to attend at least once in my life, hopefully it will be more than that. Your use of black beans is brilliant- why not in a desert? Oriental cuisines have used beans in sweet deserts forever. I’m going to ponder on these and try to come up with a vegan version. Eggs have left the building, so to speak, when it comes to my kitchen, but there many ways to bind baked goods. Also I can’t wait to try cacao nibs, they sound so good.

By: Stef

Stef — Fri, 24 Jul 2009 20:39:49 +0000

Those sound fantastic. I love the unique combination of flavors. I’m so intrigued.

By: Claire

Claire — Fri, 24 Jul 2009 16:46:07 +0000

Um, Becky? Is this a legitimate way for me to eat veggies?

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Thu, 23 Jul 2009 23:32:44 +0000

Heirloom livestock? That’s so cool! Sounds like an awesome event. And black bean brownies? Don’t even get me started. I love ‘em. Though never used cardamom or cacao before. These are such a great recipe to create converts. They eat and they start listening!

By: Becky

Becky — Thu, 23 Jul 2009 14:37:26 +0000

Lo — well, I didn’t forget — I just never really knew in the first place what had gone into them. I had to make them again. For you all, of course. Big sacrifice, working our way through another batch of brownies. Funny story: I brought some of them to work only I didn’t tell anybody about t he beans. They never would have touched them if they knew the contained beans. In ignorance they happily ate them up though. Think I should tell…?

By: lo

lo — Thu, 23 Jul 2009 13:51:58 +0000

Oh, wow — first off, I’ve always wanted to attend the SeedSavers convention. So fun!

Next — you almost gave me a heart attack. I thought maybe you’d made the brownies on the fly and then… *gasp* FORGOTTEN the recipe. That would have been truly tragic I’m stoked about the brownies…. you’re going to get me planting (and drying) heirloom beans YET.

By: Becky

Becky — Wed, 22 Jul 2009 19:57:48 +0000

Oops — sorry Terry, you’re right! The recipes that I was working with didn’t call for any, but I added some to mine and it tunred otu to be a good call. I used 1/2 teaspoon — not much.

By: Kay in KC

Kay in KC — Wed, 22 Jul 2009 19:54:37 +0000

I saw you at the conference and was happy to meet you since I’ve been reading the blog almost since it started. I got to taste the brownies you speak of and am very happty have the recipe. I thought they were fantastic and didn’t mistake the nibs for burnt beans!