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    You are in: Home / Recipes / Low Glycemic (Low G.i.) Pecan Brownies Recipe
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    Low Glycemic (Low G.i.) Pecan Brownies

    Average Rating:

    3 Total Reviews

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    • on January 12, 2011

      I am giving this 5 stars because I think the recipe accomplishes a great deal, given the point of the recipe being to use healthier ingredients than a regular brownie. Of course, a regular brownie will taste much more rich and indulgent. I couldn't identify that there were beans in the cooked brownie. I used black beans, Smart balance 50/50 butter baking blend, silk soy milk, 1/4 agave sweetener rather than 1/2 cup of Splenda. I added a pinch or so of coffee to enhance the flavor. I think this is a good basic recipe that you could experiment a lot with. Thanks so much for posting this!

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    • on November 24, 2009

      Considering that this is a super duper healthy dessert I think it's quite tasty. I used cannellini beans and I was able to taste them but my husband couldn't. I will for sure make this again. I used Stoneground Wholemeal flour to keep the G.I. index really low. Thanks for sharing!

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    • on August 05, 2009

      This is a great recipe, thanks for posting it...but credit should really be shared with the source: Rick Gallop's "Living the G.I. Diet" book.

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    Nutritional Facts for Low Glycemic (Low G.i.) Pecan Brownies

    Serving Size: 1 (887 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1643.0
     
    Calories from Fat 454
    27%
    Total Fat 50.5 g
    77%
    Saturated Fat 8.1 g
    40%
    Cholesterol 3.3 mg
    1%
    Sodium 773.0 mg
    32%
    Total Carbohydrate 252.7 g
    84%
    Dietary Fiber 47.2 g
    189%
    Sugars 73.1 g
    292%
    Protein 69.2 g
    138%

    The following items or measurements are not included:

    non-hydrogenated margarine

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