Ingredients
1 15 oz can of unseasoned black beans, WELL rinsed and drained
3 eggs for cake-like brownies, *Use 2 eggs for a heavier brownie
3 tablespoons canola oil, *I like to use 1/2 oil and 1/2 Chia gel in my baking
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips (optional)
Directions
1.Preheat oven to 350 degrees.
Lightly grease an 8x8 square baking dish. *Double the recipe for 9x13*
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. *Bake about 40+ minutes for the 9x13*
Nutritional Information:
Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, April 13, 2011
Tuesday, April 12, 2011
Pinto Bean Fudge....Really!
Pinto Bean Fudge
Ingredients
•1 (15 ounce) can unseasoned pinto beans, rinsed and drained
•1 cup baking cocoa
•3/4 cup butter or stick margarine, melted
•1 tablespoon vanilla extract
•7 1/2 cups confectioners' sugar
•1 cup chopped walnuts or any other nut you like (Nuts also optional)
Directions
In a microwave-safe dish, mash beans with a fork until smooth(I like to use my trusty potato masher); cover and microwave for 1-1/2 minutes or until heated through.
Add cocoa, butter and vanilla. (Mixture will be thick.)
Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray.
Cover and refrigerate until firm. Cut into 1-inch pieces.
If you use less powdered sugar, I think you could totally use this for frosting!
*TIP* I store this in the fridge or the freezer due to the beans. Enjoy!
Ingredients
•1 (15 ounce) can unseasoned pinto beans, rinsed and drained
•1 cup baking cocoa
•3/4 cup butter or stick margarine, melted
•1 tablespoon vanilla extract
•7 1/2 cups confectioners' sugar
•1 cup chopped walnuts or any other nut you like (Nuts also optional)
Directions
In a microwave-safe dish, mash beans with a fork until smooth(I like to use my trusty potato masher); cover and microwave for 1-1/2 minutes or until heated through.
Add cocoa, butter and vanilla. (Mixture will be thick.)
Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray.
Cover and refrigerate until firm. Cut into 1-inch pieces.
If you use less powdered sugar, I think you could totally use this for frosting!
*TIP* I store this in the fridge or the freezer due to the beans. Enjoy!
Wednesday, May 27, 2009
Happy Food
½ cup Karo Syrup
½ cup Honey
¼ cup Butter
1 tsp Vanilla
2 cups Popped Amaranth
*To pop: In a HOT large, DRY, kettle place no more than 2 TBSP at a time of dry, whole grain Amaranth. Shake vigorously, it will pop very quickly. Pour into a bowl and continue popping in small amounts until you have enough. *Warning* It is SO FUN to pop! You may have to force yourself to stop popping!
Bring Karo, Honey, Butter, and Vanilla to a boil. Turn heat down and boil for 10 minutes, until it is golden brown. Stir in the popped Amaranth and pour onto parchment paper. Cool, Cut, Eat!
½ cup Karo Syrup
½ cup Honey
¼ cup Butter
1 tsp Vanilla
2 cups Popped Amaranth
*To pop: In a HOT large, DRY, kettle place no more than 2 TBSP at a time of dry, whole grain Amaranth. Shake vigorously, it will pop very quickly. Pour into a bowl and continue popping in small amounts until you have enough. *Warning* It is SO FUN to pop! You may have to force yourself to stop popping!
Bring Karo, Honey, Butter, and Vanilla to a boil. Turn heat down and boil for 10 minutes, until it is golden brown. Stir in the popped Amaranth and pour onto parchment paper. Cool, Cut, Eat!
Hot Rice Pudding/Grain Dessert
Equal parts Cracked Spelt, Cracked Barley, & Brown rice.Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water) *Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!
I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)
I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Add a little milk or cream if desired. Add some Nutmeg or Cinnamon, to your taste preference & enjoy. YUM! A dessert that is so healthy & filling! Serve warm, this is a great dessert for a cold wintery day! This is also a great way to use up leftover breakfast cereal, if you accidently cooked too much in the morning ;)
Equal parts Cracked Spelt, Cracked Barley, & Brown rice.Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water) *Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!
I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)
I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Add a little milk or cream if desired. Add some Nutmeg or Cinnamon, to your taste preference & enjoy. YUM! A dessert that is so healthy & filling! Serve warm, this is a great dessert for a cold wintery day! This is also a great way to use up leftover breakfast cereal, if you accidently cooked too much in the morning ;)
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