I made it, I ate it, I still don’t believe it!!!!!

I made it, I ate it, I still don’t believe it!!!!!

A little back story might be in order. I was searching the internet to try and find uses (like sprouts or flour) for the abundance of pole bean seeds that I have dried. I have far too many to plant. I came across a simple recipe using beans and I wish I had saved the link so I could give credit where credit is due. There were so few ingredients and it was such a simple process that I didn’t even need to write it down. So THANK YOU to the creator of this wonderful recipe. My husband ate this and he HATES all things bean. I didn’t adhere strictly to the recipe, I used what I had on hand, But hey, that’s me J

Black Bean Chocolate Pudding

Black Bean Chocolate Pudding
Black Bean Chocolate Pudding

Ingredients:

2 cups organic cooked unseasoned black beans (drained and rinsed)

1/2 – 2/3 cup organic dark agave syrup (depending on the desired sweetness)

1/4 cup cocoa powder

1/4 teaspoon pure vanilla extract

1/4 teaspoon baking soda (my attempt at preventive gas relief, after all, we are talking beans)

Black bean pudding ingredientsBlack bean pudding ingredients
Black bean pudding ingredients

Preparation:

I mixed the cocoa powder, agave syrup and vanilla. I added the beans and the baking soda and used an immersion blender (hand blender) and mixed until the texture became smooth and pudding like. It is slightly gritty but not bad. If the texture is not smooth enough to suit you add a small amount of water and blend some more.

Blended pudding
Blended pudding

 

Enjoy! Here is one of my favorite quotes to start your day!!

 

“Attitudes are contagious. Is yours worth catching?”

 

 

 

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Fudge Brownies: A Great Way to Eat Your Fruits, Veggies and More

Fudge Brownies: A Great Way to Eat Your Fruits, Veggies and More.

This is NOT your traditional Fudge Brownie but uniquely delicious and sinfully healthy!

Fudgy Brownies
Fudgy Brownies

I found this recipe for Chef Richards’s Rehabbed Brownies on the Everyday Health website and couldn’t believe how healthy they sounded which left me skeptical about taste and texture. I made the recipe as it was printed on the website and was taken aback that all me skepticism had been quashed. That got me thinking. Could they be improved upon or be made into variations. My favorite thing is to start with a base recipe and make several variations. Some of the variation I’ve come up with is Chocolaty Mint Brownies by omitting 1 teaspoon of vanilla and the nuts and adding a teaspoon of peppermint extract and adding ¼ cup of crushed candy canes and ¼ cup dark chocolate mini chocolate chops.

The key to making these brownies healthier is the reduction of traditional cooking oil and processed sugar. We will use a very ripe avocado (that’s right avocado) and ground flax meal to replace most of the oil and an over ripe banana, light agave nectar and stevia leaf as the source for most of the sweetness.

What a great way to get the kids to eat veggies, fruit, nuts, whole grains and omega3 fatty acids.

A great way to get your fruits and veggies
A great way to get your fruits and veggies

Fudgy Brownies

Preheat oven to 350 degrees.

Grease an 8 x 8 inch square cake pan (I use a kitchen natural bristle paint brush for this). Cut (2) 8 inch wide strips of parchment paper. Place one strip of parchment in the greased cake pan leaving the ends overhang (you will use these to lift out the brownies from the pan when they have cooled). Grease the parchment and place the second 8 inch strip of parchment in the cake pan perpendicular to the first. Grease this one also. Make sure the parchment is smoothed securely to the cake pan.

Mix together:

1 very ripe avocado (pitted peeled and pureed)

1 large over ripe banana (peeled and pureed)

1 large organic egg (beaten)

¼ cup coconut oil

½ cup raw or granulated sugar

3 tablespoons of Stevia natural sweetener

¼ cup agave nectar

2 teaspoons organic vanilla extract

3 tablespoons of ground flax meal

Blend well and add:

¾ cup dark baking cocoa

¼ cup organic unbleached all purpose flour

¼ cup stone ground whole wheat flour

Mix until lump free then fold in:

¼ cup chopped pecans

¼ cup chopped walnuts

Spread batter evenly in lined cake pan and sprinkle with 2 tablespoons of chopped pecans.

Bake for 35 minutes until toothpick inserted into center comes out clean. Cool in cake pan on cooling rack for 30 minutes. After cooling lift out of cake pan by lifting parchment overhangs. Cut into 2 inch squares. Serve. YUM!

Note: These brownies have a chocolaty banana flavor which is a is a combination I personally like but if you prefer a more chocolaty flavor I imagine replacing the banana with an additional avocado and ¼ cup additional stevia would probably work just as well.

Update: for those who prefer not to have the fruity flavor of the banana mixed with the cocoa use the following combination of ingredients.

Mix together:

2 very ripe avocados (pitted peeled and pureed)

¼ cup coconut oil

Blend until lump free and then add:

2 large organic eggs (beaten)

½ cup raw or granulated sugar

3/4 cup of Stevia natural zero calorie sweetener

¼ cup agave nectar

2 teaspoons organic vanilla extract

2 tablespoons of ground flax meal

Blend well and add:

½ – ¾ cup dark baking cocoa (depending on how chocolaty you prefer) (I use 2/3 cup)

¼ cup organic all purpose flour

¼ cup stone ground whole wheat flour

Fold in:

¼ cup chopped pecans

¼ cup chopped walnuts

Spread batter evenly in lined cake pan and sprinkle with 2 tablespoons of chopped pecans.

Bake for 35 – 40 minutes until toothpick inserted into center comes out clean. Cool in cake pan on cooling rack for 30 minutes. After cooling lift out of cake pan by lifting parchment overhangs. Cut into 2 inch squares. Serve. All feedback is welcomed!