![]() ![]() The author discusses the pros and cons of using a flax seed slurry in place of eggs in baking and the pros and cons of using boiled flax gel. The link above contains the recipe that I used to make the boiled flax gel, and it goes into great detail about the entire subject. The idea is to boil whole flax seeds to separate their gelatinous portion (ew?) from the rest of the seed, and use just the gel in baking. It's okay, but it's definitely not great as egg-replacer.īut ever since one sweet reader (hi, Judy!) brought “ boiled flax gel” to my attention as a better alternative egg replacement, I've been super curious. Instead, I have tended to recommend a “chia egg” slurry, which is just 1 tablespoon of ground chia seeds + 1 tablespoon of lukewarm water, mixed and allowed to gel. I have long said that I really don't care for “flax eggs” as an egg-replacer since flax seeds have a really strong flavor (which, in fact, they do). Since they do have quite a lot of fiber, though, the net carbs are relatively low. I had expected the recipe to be lower in carbohydrates in general, but found that black beans aren't as low in carbs as I had expected. ![]() If I were you, I'd go with the larger brownie for 1 measly extra point. Cut into 9 portions, each brownie is 6 SmartPoints cut into 12 portions, the value is 5 SmartPoints. So instead of just making these vegan black bean brownies with a new-to-me egg replacement, I also made them lower sugar and lower fat so they're actually Weight Watchers-friendly. Since I've been posting more low carb recipes, I've gotten a lot of great feedback from both readers on Weight Watchers, those with diabetes–and just readers in general who appreciate a good-for-you food that still tastes great. And since they're even a “zero SmartPoint” food on Weight Watchers, that means that a recipe for black bean brownies should be able to be made Weight Watchers-friendly, too. They don't have a ton of fat (just 1/4 cup of oil), and black beans are high in fiber and protein. Those brownies are a true family favorite, and I generally feel pretty good about serving them to my family. Black beans provide a “base,” but not really much structure. My original recipe for black bean brownies (one of the most popular recipes on this entire website!) relies heavily on two eggs in the batter for much of the structure that isn't being provided by any sort of flour. They're also made with applesauce, less sugar, and not a lot of fat. These vegan black bean brownies are rich, fudgy and chocolatey but not too sweet. ![]()
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