Garbanzo Bean Chocolate cake (gluten free)

Now for something completely different... A gluten free chocolate 'cake', which actually has the consistency of a brownie.

So I have limited my wheat/flour intake to reduce my gluten intake. This reduces inflammation in the body and I can vouch for that fact. I had soreness in my left knee due to a lot of cycling over the years and was looking for ways to reduce inflammation, one of them was to reduce wheat/flour so I tried it.

This is a recipe that I found from allrecipes.com with the title 'Garbanzo Bean Chocolate Cake (Gluten free)'.

It is very easy to make as it has just a few ingredients. (If I can make it, so can you) That is if you like Chocolate and a dessert that is pretty healthy.

• 1.5 Cups of semi sweet dark chocolate chips. I used the Ghirardelli 60% cacao
• 1, 19oz can of organic garbanzo beans (I had a 15oz can, so I opened another)
• 4 eggs
• A little more than a 1/4 cup sugar (The original recipe calls for 3/4 cup)
• 1/2 teaspoon baking powder
• 1/4 cup almond flower (I added this, it is not in the original recipe)
• 1/2 teaspoon vanilla (I added this, it is not in the original recipe)
  

Throw all of the ingredients in a food processor except for the chocolate chips which I melted in the microwave in a pyrex cup.

You should have a smooth consistency after blending. If it is not blended until smooth, there will be small bits of garbanzo beans in the cake. (Don't ask me how I know that)

You pour in the melted chocolate into the first blend and have another go at it.

Pour the blend into a 9" cake pan and put it in the oven at 350* for 40 minutes.

After removal from the oven, let it cool for ~1 hour.

I brought it into work and it was gone pretty quick, I got one piece and it was as good as I remembered. (I made it initially about 2 years ago) People ask for the recipe and cannot believe that it is made from Garbanzo beans...

I will probably add xanthan gum next time in an attempt to get a little more rise out of it. As mentioned, it is more of a crumbly brownie texture rather than a cake as there is no gluten, so not much rise. Also no sponginess...

It goes well with a good cup of black coffee, Bon appetit!