Apparently my posting will be more intermittent than expected.
Now that Houston is full on summer with ‘feels like’ temperatures routinely flirting with 110 degrees, it was time to make something cool. Scratch that, cold — really icy. Browsing a food rag while queued up at the airport I ran across a popsicle recipe and I thought, yes. I haven’t had a popsicle since my single digits years but it sounded an excellent idea and with the ability to strike down all the sugar, a reality.
This is definitely a grown up taste, not sure if the kiddos would like the combination of flavours. I liked the cooling power of mint with the biting acidity of lime. Avocado, a seemingly odd ingredient in a popsicle, adds a outstanding creaminess. Of course a plain ol’ ice cube would be refreshing in 110 degree heat, but why settle for that?
- 1 C Mint, packed
- 2 Avocados, halved, pitted, cubed
- 1/2 C Fresh Squeezed Lime Juice
- 6 Stevia Packets
- 1/2 C Water
Blend all ingredients in a blender or food processor until smooth then spoon the mixture into popsicle molds. Four hours later remove one take it outside and hold it up defiantly against mother nature.
As I was mentioning in my last post, a blogger inspired this experiment and she would be Rachel over at Loosely Followed Recipes. I liked her version of brownies with no butter or flour. Instead there was avocado and black beans, nice subs! I did change it up a bit with different sugars and added a cinnamon thread.
Here it is.
- 1 Avocado, small, sliced
- 1 15-oz Tin Black Beans, no salt, drained, rinsed
- 1/2 C Chocolate Chips, divided
- 1 C Cinnamon Pecans, divided
- 1/2 C Cocoa Powder
- 2 Eggs
- 1/2 C Coconut Sugar
- 1/4 C Agave
- 2 T + 1t Coconut Oil
- 2 T Chia Seeds
- 1 T Vanilla Extract
- 2 t Cinnamon
- 1/2 t Salt
- 1/2 t Ground Black Pepper
- 1/2 t Red Pepper Flakes
- 1/2 t Baking soda
- 1/2 t Baking Powder
Everything except the chocolate chips, pecans and 1t Coconut Oil into a food processor and pulse until smooth. Stir in half of the chocolate chips and pecans until blended. Oil up a baking tin with the 1t Coconut Oil. Spread the brownie mixture evenly into the baking tin (I used an 12″ round). Top with remaining chocolate chips and pecans. Pop that into a 350 degree oven for about 20 minutes. Remove, cool and refrigerate.
- Best not to cut these until they’ve cooled off in the fridge. They have a very fudgy consistency and don’t so much like being cut at room temp
- They are not as sweet as conventional brownies, which I liked and even the sugar addicts were still positive on them for the heavy choco-cinnamon flavours.
- Noone liked these at all, thats probably why the plate was clean and I caught someone scraping the fudgy bits off the bottom with a spoon then licking it clean.
Kudos and thanks to Rachel!
I was inspired by a fellow food blogger to make some interesting brownies. Interesting because of two ingredients: avocado and black beans, just odd enough for me, the person who doesn’t eat dessert, to try. As usual I wanted to change it a little bit and my change was to add candied pecans.
- 3-4 C Pecans
- 1 Egg white, whisked until frothy
- 1/2 C Coconut sugar
- 2 t Cinnamon
- 1/2 t each Salt, Ground black pepper, Red pepper flakes
Everything into a big bowl, toss to coat. Spread evenly across a baking sheet then pop into a 350 degree oven. Bake 10 minutes, flip them over, bake another 10.
Try to resist the urge to binge eat these. Better yet, set aside 1 1/2 C in a place you wont see them, that way you can make the brownies, which are coming up next.