Healthy Avocado Chickpea Ragi Brownies- vegan, gluten-free.

If I could have a brownie for breakfast, it will be this one. A perfect combo of carbs, good fats and protein, and makes the decadent list in my books. My kids did not get to see the initial process of using avocado, chickpeas and once the brownies are ready, they did not wait to finish them all. I can imagine their nagging faces, if they would have seen me mix avocado and chickpeas to make a brownie.

The brownies do have a notable avocado taste, but blends nicely with the jaggery, the earthy tones of ragi and chickpea. And on top of all is a crunchy hemp layer with chocolate to just get that tempting warm indulgence.

I am not a baking expert, and this recipe I think is definitely fail proof. The texture is moist, not brittle, and the deliciousness is just right. Definitely, it is worth making these yummy treats once, to explore a healthy brownie option.

Healthy Chickpea Avocado Ragi Chocolate brownies with hemp – vegan, gluten free

Where healthy meets decadence in a nutritious wholefood plant based brownie

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 4 people

Equipment

• Food processor / blender
• Oven

Ingredients

  

• 1 cup canned garbanzo beans/ chickpeas washed drained
• 3/4 medium ripe avocado
• 1/2 cup ragi flour
• 2/3 cup jaggery can use brown sugar or any sweetener of choice
• 2 flax eggs (2 Tbsp flax mix in 6 Tbsp water and let it sit for 15 min)
• 1 Tbsp raw organic cacao powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon powder
• 1/2 tsp vanilla essence

For topping

• 1/2 cup chocolate chips of your choice ( to melt) I used dark chocolate
• 2 Tbsp hemp seeds

Instructions

 

• Preheat oven to 350 F. Line a brownie tray with parchment paper.

  Add all ingredients except chocolate chips, hemp seeds to food processor and blend to make brownie mixture.

  Spread the brownie mixture on the tray evenly and firmly.

  Bake for 25 min at 350 F.

  Let it cool once out of the oven.
  

For the topping-

• Melt the chocolate chips in double boiler. ( If in a time crunch, melt them in a microwave, in 30 sec increments). Mix the hemp seeds in the melted chocolate and layer it on the brownie with a butter knife.
  
• Refrigerate the brownie tray for an hour before cutting into bite size pieces.

  Eat them in 2-3 days and keep them refrigerated during that time to preserve the freshness.
  

Notes

You can use any other flours instead of ragi. I used ragi flour as it’s brown color hides nicely under chocolate. Oat flour, almond flour, buckwheat will work well.