Vegan Brownies

Let’s take a look at how I put this all together….

These are the best brownies, I have made. Well, I take that back. I made one couple months ago, however, I did not take any measurements so this is the closest to it. This is pretty good and I am proud to say these are dairy, gluten, and sugar-free. I know you will love it as much as I do. I am not a huge chocolate fan but the chocolate is not too strong so it does not overpower it, reminds me of a chocolate cake :-).

You asked what is the secret ingredient…. yep… you got it black beans. I must add that my daughter does not like beans, black, red, green none at all, but will eat this brownie with no problem.  So, happy teenager = happy mom! 😉

Ingredients

1 can (15 oz can) black beans (drained and rinsed well, you can certainly use fresh beans which would be 1 1/2 cups, but why cook your own beans when you can just open a can. just saying… )

2 Tbsp cocoa powder

1/2 cup oats

2 flax eggs

1/2 – 1/3 cup  sorghum flour

1/4 tsp Himalayan salt

1/3 cup pure maple syrup

1/4 cup coconut oil

2 tsp vanilla or almond extract

1/2 tsp baking powder

1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 F. Prepare your baking dish. I prefer to do individual sizes but this will work fine in an 8 x8 baking dish.
  2. Combine all ingredients (except) chocolate chips in the food processor and blend until completely smooth.
  3. Stir in the chocolate chips then add it to your baking dish you can top with additional chocolate chips.
  4. Cook for about 15- 20 minutes. Makes 6 brownies.

Note: The amount of sorghum flour is to your discretion, my sweet girl prefers them as a cake-like texture so I do add the entire half cup however if you like them soft you an even omit it. The flax eggs can be left out but by adding the flax seeds increases the nutritional value. I double the recipe, so I got 12 bite sizes.

 

Vegan (GF) Coconut Vanilla Muffin


This muffin is the vegan version to the original Coconut Vanilla Muffin. I always like to alter my original recipes to get a bit healthier version and I came up with this. This is a very simple recipe that comes together in less than 20 minutes. No mixer required, which is always a plus.

Ingredients
1 1/2 cups Sorghum flour (gluten-free link here)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups coconut palm sugar
6 oz greek (coconut) yogurt
3 flax eggs
1/3 cup melted coconut oil
1 teaspoon Vanilla extract
1/4 cup chocolate chips or raisins (optional)

Directions
1. Preheat your oven to 350 degrees. Line your muffin pans. Make your flax eggs*.
2. Combine the first four ingredients in a bowl and mix well.
3. Combine the wet ingredients in a separate bowl and mix well.
4. Add the wet ingredients to the dry ingredients.
5. After well-combined add to the muffin pans.
6. Bake for 15 to 20 minutes.
7. Enjoy!

* 1 flax egg = 1 tbsp flax seeds + 3 tbsp water

Coconut Vanilla Muffin

This muffin is the original version but if you want to try a vegan version try my vegan coconut vanilla muffin. It is also gluten-free and can be made dairy free using coconut yogurt. This is a very simple recipe that comes together in less than 20 minutes. No mixer required, which is always a plus.

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2/4 cups coconut palm sugar

6 oz greek (coconut) yogurt
3 flax (large) eggs
1/3 cup melted coconut oil
1/2 teaspoon Vanilla extract
1/4 cup chocolate chips or raisins (optional)

Directions
1. Preheat your oven to 350 degrees. Line your muffin pans. Make your flax eggs*.
2. Combine the first five ingredients in a bowl and mix well.
3. Combine the wet ingredients in a separate bowl and mix well.
4. Add the wet ingredients to the dry ingredients.
5. After well-combined add to the muffin pans.
6. Bake for 15 to 20 minutes.
7. Enjoy!

* 1 flax egg = 1 tbsp flax seeds + 3 tbsp water

Sweet Potato Pudding

I do not eat desserts frequently, but if I do it has to be made from scratch. I do not buy store bought cakes, puddings, brownies or cookies anymore. I bake them all, by doing this I know exactly what I am eating with no hidden ingredients.

Ingredients

4 Cups of sweet potatoes, peeled and grated
1 cups organic light brown sugar
1 Tbsp ground cinnamon
1/2 can of coconut milk (13.5 oz)
1 Tbsp ghee (butter)
1/2 teaspoon lime zest (optional), 1 Cup raisins (optional)
1/2 can evaporated milk (BPA free) or regular milk
Grated ginger or ginger powder (to taste; add carefully)
Pinch of salt

Directions

1. Peel and grate sweet potatoes. Boil the coconut milk, evaporated milk and cinnamon, the ginger, butter and light brown sugar.

2. To this mixture, first add the grated sweet potatoes and then the lime zest (optional), salt and ginger. Then fold in the raisins.   Mix until it is not too sticky nor too dry.

3. Bake it in the oven in a pre-greased baking mold of your preference for 1 hour at 350°F.

4. Enjoy!

Melon Salad with Maple Syrup-Lemon Yoghurt

Ingedients

1/4 cup Greek Yoghurt

1/2 tsp fresh squeezed lemon and zest

4 tsp maple syrup

1/2 small cantaloupe

1/2 small honeydew

1 cup seedless red grapes

1 Tbsp chopped fresh mint

Directions

1. In a bowl, combine yogurt, 1/4 tsp lemon juice, zest and maple syrup.

2. Ball or peel thinly slice melons. Cut grapes in half.

3. Arrange balled or sliced melons and grapes in a serving bowl or on a platter. Drizzle with maple syrup lemon sauce and garnish with mints.