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!
Friends commented lately I haven’t been writing much about my experiments in the kitchen. True, however its typical for me after traveling for holidays and all the parties and all the dinners out. There’s always a month or two I resort to a salad-only diet just to recuperate. ‘Recuperate’ here means lose 10 pounds.
I’ve ‘recuperated’ and now its time to get back to it, since I have a pot luck party to attend with a Chili and Stout Beer theme. I’m leveraging the party to try some new chili concoctions. Right, because now theres a reason. Insert smirk.
The first experiment up is a Sweet Potato and Black Bean Chili. I wanted to first drill into how I make my black beans, since I’m often asked why I don’t use canned. I agree, using canned beans takes less time and if you can’t tell the difference or they aren’t a major ingredient in whatever you’re making, use them. Me, I can tell the difference – the consistency is too soft and flavour too salty.
For the chili recipe in my head, I wanted the beans to carry over flavour from the chili spices. Also, I wanted the beans to be firmer before using them in the chili, so they didn’t turn into mush.
- Black Beans (dry, 16 oz. bag) soaked overnight, drained
- 1 C Carrots, chopped
- 1 C Celery, chopped
- 1 T Garlic, chopped
- 1 T Cumin
- 1 T Chili Powder (chipotle for me)
- 1 T Ground Black Pepper
- 1-2 T Veggie Base (no-salt variety for me)
- 4 C Water
Put everything in a slow-cooker on high for 2 hours; they should soften a bit but shouldn’t give too much if you pinch one between your fingers. Cool, drain, refrigerate or freeze for future use.
Next up, we’ll use these in Black Bean Sweet Potato Chili