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Month: September 2017

Black Bean Brownie Bites

Black Bean Brownie Bites

Black Bean Brownie Bites

This fun little recipe reminds me of two-bite brownies, but I used a regular sized muffin tin to make them so they are probably more like a 3 or 4 bite brownie! Black beans are incorporated for added fibre and protein.

  • 1 (16oz) can black beans
  • ½ ripe avocado
  • ½ cup brown sugar
  • ¼ cup cocoa powder
  • ¼ cup walnuts
  • 1 Tbsp coconut oil
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/3 cup dairy-free chocolate chips melted

Topping:

  • 1/3 cup dairy-free chocolate chips
  • 1/3 cup walnuts finely chopped
Black Bean Brownie Bites prepared in a silicone tray

Combine all ingredients (except the last 2 topping ingredients) in a food processor and blend until smooth. Divide evenly into a 12-cup silicone muffin tray. Sprinkle with chocolate chips and chopped walnuts. Bake at 350F for 20-25 minutes. Allow brownies to cool completely, then pop out and enjoy!

How do you enjoy brownies? With ice cream or as is?

See also Chocolate Almond Brownies.

Cauliflower Hummus

Cauliflower Hummus

Cauliflower Hummus

I’m one of those people that loves hummus, but has to be careful how much I eat – you know what I mean right?… the effects of beans! I love to add beans to many of my dishes but a few too many can create a bit too much gas and that can be embarrassing! This dish helps solve that problem by incorporating cauliflower instead of beans. It’s pretty similar in texture and I think tastes pretty good too…

  • One head cauliflower cut into florets
  • 1 to 2 tsp canola oil to drizzle
  • Salt and pepper, to taste
  • 1 clove garlic, minced
  • 1/4 cup tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp canola oil

 

Wash cauliflower florets then drain. Place in large bowl and lightly coat in canola oil. Sprinkle with salt and pepper, then place evenly on a parchment covered baking sheet and roast at 375F until tender, about 25 minutes. Flip halfway to ensure even cooking. Or use my Roasted Cauliflower recipe.

Once cauliflower has roasted and mostly cooled, add to food processor along with remaining ingredients and blend until smooth. Stop and scrape the sides to make sure everything is incorporated. If needed, add more water for thinner hummus. Keep in mind that it will thicken as it cools. Keep stored in covered container in fridge for several days. Serve with tortilla chips and enjoy!

What types of hummus have you tried?

You might also like Easy Guacamole and Black Bean Avocado Salsa.

Another recipe that is sneaky and uses cauliflower is my Fettuccini Alfredo. Try it and let me know what you think…