If at first you don't succeed...make brownies.

Epic Fail.

I am pretty sure that's a hunk of my
gluten-free flatbread Mr. Edison 
is staring at. I recognize
the look.

Contrary to popular belief, Thomas Alvin Edison was never the president. He also didn't invent the light bulb. Those two particular failures aside, he was a fairly accomplished fellow. But, like all of us, he had his round of failures.

To wit, this inspiring quote:

"I have not failed. I've just found 10,000 ways that won't work."

As for me, my failures are nowhere near that number....they are much much higher. For example:

I am trying to find a suitable replacement for wheat tortillas and so thought I would try my hand at making a gluten free flatbread. I found a recipe the night before that had great reviews but I couldn't for the life of me find it when I needed it. So.....I decided to wing it.  

Lesson #1 in gluten free baking: You can't wing it.

It was so bad I could barely eat it. The kids were great and simply said "No thank-you, mama." Bless their hearts. And just so you don't ever, EVER try this at home, here is my "Gluten-free Flatbread Recipe (for Disaster)."
  
1.5 cup of brown rice flour
1 cup of oatmeal flour
1 tsp. of yeast
1 tsp. of salt
1 tbs. of sugar
2 tsp. xantham gum
2 tbs. of flax meal mixed with 6 tbs. of warm water

Combine all ingredients. Cover and let rise. Once it doesn't rise, sally forth and divide the "dough" into balls. Taste raw dough and vomit a little in your mouth. Proceed to flatten balls and "fry" in olive oil. Top with hummus and rice cheese then toast. Smile encouragingly at your children as you serve them. Quickly hand them a napkin to spit out the flatbread, then replace said flatbread with jellybeans.
 
So...don't ever, ever, EVER try this particular "recipe" at home.

I will let you know when I make my next attempt. 

Score!

Lesson #2 in gluten free baking: Chocolate makes everything better.

I mean, don't you feel better already? I know I do.

Black Bean Brownies

(wheat, dairy, and egg free) 

 After my epic lunch fail I felt like I had to make it up to the kids. We were also having company, so I wanted to make a special treat for the kids (me.) While Googling vegan and wheat-free cupcakes, I came upon an intriguing recipe for black bean brownies. Here it is:

15 ounce can of black beans (drain, rinse, drain, rinse, drain)
2 tbs unsweetened cocoa (at least!)   
*1/2 cup of quick oats
1/4 tsp salt
1/3 cup of honey (or maple syrup or agave)
2 stevia packs (or 2 tbs. sugar)
1/4 coconut or vegetable oil
2 tsp. vanilla
1/2 tsp. baking powder
1 tbs. instant coffee (or 2 tbs. of coffee leftover from the morning)
1/2 cup chocolate chips (or, of course, more!)

Combine ALL except the chocolate chips. This has to be pureed really REALLY smooth. I used an immersion blender which worked wonders, but the beans were super sticky to blend at first. Blend. Blend. Blend. I cannot stress this enough. Fold in chips and pour into a greased 8x8 baking pan then bake at 350 degrees for 15-18 minutes. Let cool at least 10 minutes before cutting.

This recipe is courtesy of the amazing website Chocolate Covered Katie!

*My understanding is that for people with gluten allergies or Celiac disease that oats are not an option.

How it turned out and what I will try differently next time  

I was really dubious about the texture at first. It was really thick and seemed to get everywhere but once it was blended really really well, it felt more like batter. I also ended up cooking it a whole lot longer that 18 minutes--closer to 30. I was also pretty pleased with the end result. 

Kids' opinions: All of the kids loved them and devoured the whole pan.

Adults' opinions: Pretty darned good. Can use some tweeking. 
These are some changes I am going to try next time:  

1.  Use real sugar instead of another sweetener. (I think no meat, dairy, or wheat is sacrifice enough, don't you?)
2. I am going to increase the vanilla to 1 tbs.
3. I am going to process the oats into flour.
4. I am going to increase the oats to 3/4 cup.
5. I am going to increase the cocoa to 3 tbs.

I didn't taste too much bean, but it was still there. I think the sugar, vanilla, and extra cocoa will mask it better. Also, the texture was too moist for me. I think upping the flour might help that a bit. I will let you know!!!  

"We made brownies. I think we're dead!"

P.S. This photo is NOT an indication of any kind of special "healthy" recipe I am planning on cooking up! But it is a damned funny story...