Guess what I’m doing this weeeeeeeeeek…
I’m MOVING! Woohoooooo!!!!
To fill you in a little bit on why this is so exciting for me, let me give you a short summary of my life right now- Dave is deployed so we moved from Germany to the States so that I could live with my parents and basically avoid isolation for the next 9 months. Well, who would have thought that a 25 year-old, moving back into her parents house with 2 kids would become overwhelming and stressful…? So! As a solution my father-in-law has generously offered up his apartment that he rents out in the area for us to live in. Talk about awesome! I get to stick around the area with my family without having to deal with the frustration that comes from being around them too much. Pretty excited…
Other awesome news this week?
I’ve finally perfected my recipe for black bean brownies!
Not just any kind of black bean brownie recipe though- one without refined granulated sugars or gluten. Kind of a big deal.
And the best part is that my daughter LOVES them! Seriously. Can NOT get enough of them.
And it’s funny because they are just slightly sweet and not that intense sweetness that usually comes from brownies. Perfect for diabetics or anybody trying to watch their sugar actually. And if you do like things on the sweeter side, taste the batter before baking and stir in some stevia if desired.
Unbelievably, these brownies can actually be said to be 100% good for you. They are full of fiber and protein, and are very low in sugar.
Here are a few ways you could dress these guys up to make them a little more fancy or sweet:
Frost with your favorite healthy frosting- this is my new favorite go-to!
Drizzle with some lightly sweetened peanut butter before serving.
Top with a dollop of freshly whipped coconut cream.
Or just go ahead and serve them PLAIN.
My favorite is right out of the pan a few minutes after they leave the oven. So soft and gooey. I love it.
- You can use vegan butter for the coconut oil or even 1 1/2 tablespoon liquid oil (such os sunflower, grapeseed, or non-GMO canola).
- Agave nectar can be used for the maple syrup in equal amounts.
- Use chopped pecans, almonds, of hazelnuts for a fun-twist on the traditional walnut-brownie flavor. OH! Hazelnuts with some 1/2 teaspoon instant coffee- Mmmmmm, that sounds delicious
- If you don’t have any brown rice flour, you can omit it. The brownies will just be more soft and gooey.
- ⅓ cup prunes (2 ounces/60 grams), soaked in very hot water for 10 minutes and drained
- ¼ cup very hot water (you can use prune soaking water)
- 1½ cups cooked black beans (or 1 (15-ounce) can black beans, drained and rinsed)
- ⅓ cup maple syrup
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- ½ cup cocoa powder
- 2 tablespoons brown rice flour
- 1 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 tablespoon flaxseed meal
- ¼ cup chocolate chips
- ¼ cup chopped walnuts, optional
- Preheat oven to 350°F and prepare a muffin tin with paper liners.
- In the bowl of a food processor or high-speed blender, add prunes, black beans, water, syrup, coconut oil, and vanilla. Process until as smooth as possible, scraping down the sides and bottom occasionally, about 5 minutes. Some bean skin will remain, unless you use a blender- that is okay as long as there are no bean CHUNKS.
- Add the remaining ingredients, except the chocolate chips and nuts, and process again until smooth and well combined (use tamper if using blender).
- Add the chocolate chips and nuts, and quickly pulse to combine (stir in if using blender).
- Drop about 2 tablespoons worth of batter into each muffin cup and bake 20 to 25 minutes or until the top is dry and the brownies are firm to the touch. Remove from oven and let cool completely on wire rack (although I especially LOVE eating these warm and gooey after a short cooling...).
I LOVE to add an extra ½ teaspoon instant coffee powder to give these brownies and even deeper flavor.
Try to cook your own beans at home for the BEST flavor.
You can substitute agave nectar for the maple syrup.