Flourless Black Bean Brownie

Katt, you inspired this. You made black bean brownies early in this blog, but did not go into much detail about it. I was intrigued, and became even more motivated when I discovered that it will not only taste just like a moist rich brownie, but that it would not need flour. Seeing that I have been obsessed with desserts lately, this is the perfect recipe for me: lots of omega 3 and antioxidants for the babe.

As always I added some of my own twists to make it extra special and unique from the other recipes out there. For one, I added some brewed coffee instead of water to liquify the mixture. Coffee and cinnamon make chocolate taste richer, and you can add in in small amounts to just accent the cocoa flavor.

Ingredients:

  • one 15 oz can of black beans – rinse and drain
  • A few tablespoons of crushed flax seed
  • A few tablespoons of coconut oil
  • 3/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1 tsp vanilla extract
  • 1/2 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • a couple splashes of coffee to moisten mixture
  • Dash or two of cinnamon
  • Walnuts to taste
  • 1 egg (optional – flax is a replacement if you blend it )
Black beans rinsed. Mixture of coconut oil, flax seed and beans in my food processor.

Black beans rinsed. Mixture of coconut oil, flax seed and beans in my food processor.

Rinse and drain beans, put them in the food processor. Add vanilla, sugar, coconut oil, flax, coffee and cocoa. I know, it is a lot, but my processor could take it. Blend til mixed. Don’t forget the egg (optional with the flax), salt and baking powder. This will fluff it up.

flaxseed

If you want the vegan version of this brownie check out how to makeĀ  a flax egg here:

http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer

the mixture on the right. Should not be as thick as frosting - maybe just a bit moister. On the right, in the pan and ready to go with walnuts on top. You can add semi sweet chips too.

the mixture on the right. Should not be as thick as frosting – maybe just a bit moister. On the right, in the pan and ready to go with walnuts on top. You can add semi sweet chips too.

Spread mixture into a 9″ pie pan and sprinkle on nuts. I pressed them into the batter slightly. Place in the oven about mid height for 20-25 min on 350. let set afterwards for 30 min. It will be super moist, so serve gently. Yum!

browni

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Fresh Apple Tart

Hey Katt, can’t wait to see more from you and your boating adventures.

My favorite thing about your posts are the sense of place that I get from

your photos. Living on a boat seems to give you a special lens on the world

and I look forward to joining you for some trips in the future. The crab coup

looked super good – although off limits for my pregnancy.

Even though I have been so busy lately getting the house ready for the baby

and teaching, it is a pleasure to enjoy the farm in it’s autumnal splendor before

the winter sets in. we are having some friends over this weekend and we have

more apples on the tree than we know what to do with.

The solution is obvious…make an apple tart!

photo

The glaze that you see here was made by cooking on medium/low heat:

  • 2 cups of organic apple juice
  • Splash of pure cranberry juice (for tartness and color)
  • 2 tablespoons of corn starch
  • Cinnamon to taste
  • 1/4 cup of sugar or sugar substitute

Slice about five-6 apples thin and stack them in a spiral pattern about 3-4 layers deep,

or depending on the depth of your crust. I didn’t make my own this time but used a

gluten-free, and it turned out pretty yummy.

photo(1)

Fisher loves apples from the tree. Here he is holding the tart before it went into the oven.

I also poured some of the glaze in the bottom of the pie

and then on top of the apple slices when I was done stacking.

Cook till pie crust is cooked – about 45 min at 350 degrees F.