Good morning world! ☘️ Recharging with some good old greens this morning. Made myself a creamy bowl of matcha wheatgrass smoothie topped off with frozen grapes, blueberries, kiwi wheels, almond granola bits and a delicious organic chocolate cookie sandwich courtesy of @annieshomegrown. . Nothing like a smoothie dipped cookie sandwich!!
Green Recipe: 2 frozen bananas 1 tbsp of soy yogurt A handful of frozen organic spinach 2 large frozen figs Half a tsp of wheatgrass powder 1 tsp of matcha powder A splash of vanilla almond milk
Good morning world! Been a busy couple of days, but back in the swing of things! Woke up this morning craving cherries, so I made myself a bowl of sweet pink #nicecream. I topped it off with more berries, cocoa nibs and frozen grapes. Anyone else like to snack on frozen grapes? Absolutely the BEST way to have them. Hope everyone’s having a fabulous day!
Pink fluff is made of: 2 frozen bananas 6 large frozen cherries 1 tbsp of soy vanilla yogurt Add a splash of almond milk
Blend blend blend, top off with your favorite fruits/sweets and devour!
GUYS MY ROOMMATE AND I JUST MADE THE MOST DELICIOUS BLACK BEAN BROWNIES OMG IM OBSESSED!! THEY ARE SO GOOEY AND DELICIOUS AND DON’T TASTE LIKE BLACK BEANS AT ALL! SO RICH AND GOOEY AND AHHHH!!
Black Bean Brownie Cups Recipe
1 can black beans (drained) 1 cup chocolate chips 2 packets stevia (~2 teaspoons stevia or 4 teaspoons sugar) 2 tablespoons vanilla 1/3 cup coconut oil (melted) ¼ cup cocoa powder ¼ tablespoon cinnamon 2 chia eggs (1 tablespoon chia seeds + 3 tablespoons warm water = 1 chia egg)
Put everything in a food processor (or at the very least the black beans because you don’t want chunky sweet black beans instead of brownies..)!! Then scoop into cupcake liners (makes 12) and bake at 350 degrees for ~17 min!
ENJOY THE AMAZINGNESS!! Share with your friends and family and EVERYONE!! Share the power and protein of black beans!!
Made these for dessert tonight, with alterations. I’m impressed! You can definitely tell they’re not made with flour, but I honestly don’t care. The texture is somewhere between cakey and fudgey and they’re delicious hot and fresh out of the oven.
Alterations:
I don’t have easy access to canned black beans, so I used dried and cooked them in a pressure cooker, then allowed them to cool completely before use.
I used two eggs instead of two chia eggs.
I added a tsp of instant espresso powder to really crank up the chocolate.
I don’t have a muffin tin, so I just used a regular glass baking dish, ungreased.
I would like to make these again, but denser (personal preference), so I’ll experiment with that. I feel like chocolate frosting/ganache would make a great topper, if you’re into that.
Edit: IMO, these are better at room temperature than fresh out of the oven; cooled, they have the density I like, so I won’t mess with the recipe any further.
YAS!!! I told y’all this was amazing - and honestly so easy to throw together!! I am NOT one for complicated recipes at all!
My all-time favorite black bean brownie recipe- it’s fall and comfort season so it’s time to bring these back and have another batch to enjoy snuggled under a blanket
I hope I haven’t tempted fate or summoned the Winter gods early this year with this snowy stack of blueberry pancakes and warm blueberry sauce, but if I did then it was totally worth it! www.rawberryfields.co.uk
(Recipe adapted from Civilized Caveman Cooking – see original recipe here)
4 cups fresh apple juice
2 tbsp coconut oil
Pinch of salt
A handful of hazelnut
Preheat oven to 180c
Pour apple juice into a medium saucepan, bring to boil then reduce medium heat. Let juice simmer for about 30 minutes.
While the juice is simmering, place hazelnuts into oven for about 15 minutes, until golden. Remove from oven, chop nuts, set aside.
Place a piece of baking paper on a baking tray, set aside for later use.
When juice mixture thickens into the consistency of warmed honey and turns into dark brown (caramel color), remove from heat, allow it to cool slightly. Bring it back on the stove, on LOW heat, stir in coconut oil, add in a small pinch of salt, and stir until emulsified.
Pour mixture on the prepared baking tray, you may have to use the back of a spoon to spread the mixture thinly. Sprinkle chopped hazelnuts onto toffee, press gently onto nuts.
Place tray into fridge until the toffee bark hardens.
Once harden, remove from fridge, and break into pieces.
6tbsp (approx. 120g) Homemade Pistachio Butter [can be made before hand, see recipe under step 7 below)
¼ cup (73g) honey (forvegans, use agave instead)
2tbsp (20g) coconut oil
Garnish with
Fresh raspberries
Handful of coarsely chopped pistachio
Preheat oven to 180c
Mix oats and 2tbsp melted coconut oil in a mixing bowl, mix thoroughly. Spread oats on baking tray, bake for 5-10 minutes until golden, give it a stir, place back into oven Repeat process until both sides are golden.
Remove oats from oven (DO NOT TURN OFF THE OVEN, you will need it later). Allow oats to cool, then place oats in a mixing bowl along with coconut sugar, mix thoroughly. Then place oat-sugar mixture into food processor, process into fine crumbs, set aside.
Melt coconut and honey in a small saucepan, stir continuously and mix well. Pour the mixture into mixing with oat-sugar crumbs, mix to form dough.
Spread dough evenly onto a spring pan/ push up pan, place back into oven, bake until golden, about 10 minutes (keep an eye on it and make sure it doesn’t burn!)
Once the crust is oven, remove from oven, allow to cool completely ( I placed it next to an open window, to speed up the process)
While the crust is cooling place all the pistachio filling into blender, blend until very smooth.
If you haven’t made the pistachio butter, you can do it at this point. Simply place about two large handfuls of pistachio nuts in to a pan, toast until golden (remember to keep swirling the pan, or else it will burn!). Place toasted nuts and 2tbsp of coconut sugar in a FOOD PROCESSOR (instead of a large blender, I find it much easier making nut butter in a food processor than in a blender), blend until very smooth (be patient it will take about 5-10 minutes)
Once the crust has cooled completely, spread filling mixture evenly on crust, refrigerate for 4-6 hours until firm (best overnight)
Garnish with crushed pistachio nuts and fresh raspberries
Remove cheesecake from fridge 5 minutes before serving.
To store: cover and store in fridge for up to 3 days
½ cup (85g)Dates, soak in hot water for 15 minutes
½ cup freeze dried raspberry
1. Place freeze dried raspberry into blender, blend into fine powder, set aside for later use
2. Place walnuts, almonds, oats, cocoa powder and salt into blender, pulse until coarsely chopped, place into a mixing bowl
3. Place soaked dates and agave syrup into blender, blend until smooth
4. Place chopped oat-nut mixture into blender with dates-agave paste, blend to form a dough (don’t worry if it’s a little wet or if it’s too dry feel free to add abit more agave)
5. Remove dough from blender, shape into balls, place into fridge for 1 hour to harden
6. After 1 hour remove balls from fridge then roll brownie balls on raspberry powder, until the ball is entirely covered with raspberry powder
7. Serve immediately, or place truffles into air-tight container and store in fridge for up to 1 week.
