Balance... these are words to live by!

Are we really positively sure that I didn't write this?! #rachelbrathen took my words! 😉😂

#words #balance

 

Sneaky black bean brownies... gluten free and vegan

In my preschool nutrition class we are learning about protein this week...

So naturally I snuck some into the kiddos' brownies!

What? I ate beans?! 

They had no clue... and neither will you!

 

Black Bean Brownies

1 15oz can organic black beans- drain and rinse

2 flax eggs- 2 T flax seed meal + 6 T water)

3 T coconut oil- melted

3/4 C cocoa powder

1/4 t sea salt

1 t pure vanilla

1/2 C coconut sugar

1 1/2 t baking powder

1/4 C chocolate chips

Preheat oven to 350.  Line a 9x 9 baking dish with parchment paper.  Prep your flax egg by pulsing the water and flax in a blender/food processor.  Let sit while to get everything else ready.  Add everything except the chocolate chips to the blender/food processor.  Blend until nice and smooth, scraping the sides as you go (add 1-2 T of water of you feel like it's too thick).  Stir in the chocolate chips.  Pour into your pan and spread out until smooth on top.  Bake for about 35 minutes.  It's hard, but you have to let these cool a good half hour before eating because they are meant to be fudgy and gooey! 

You can also do these in a muffin pan (about 25 minutes) or a mini muffin pan (about 18-20 minutes).  Adjust your baking times... basically bake until set on top and pulling away from the sides a bit.

Enjoy your protein my friends!! 

Find the original recipe here. 

Better and healthier than Reese's to die for peanut butter cup brownies (gluten & dairy free)

I LOVE Halloween!  But it can be a bit rough for a gutsy girl, especially one that is not only gluten free, but dairy free too!  

I always want to prevent a semi meltdown and make sure to have some chocolaty goodness that I can eat so I'm not depressed watching everyone else enjoy their treats.  

The candy I miss most is Reese's Peanut Butter Cups.  Thanks to this recipe they aren't my kryptonite (like Ritz crackers, which I find irreplaceable) because I can do them better and healthier than Reese's can!

 

Better and Healthier than Reese's Gluten Free, Dairy Free Peanut Butter Cup Brownies

1 batch of your fave brownies- I like these

1/4 C natural peanut butter

1/4 C softened butter- Earth Balance- 

1 C powdered sugar- I didn't say these were totally healthy :)

1 t coconut milk

1 C dark chocolate chips- Enjoy Life

1/4 coconut oil- melted

Bake your brownies accordingly.  Let cool completely.  Mix the butter, peanut butter, powdered sugar, and coconut milk until smooth and creamy.  Spread over the cooled brownies.  Melt the coconut oil.  Add the chocolate chips and stir.  Microwave at 30 second increments until the chocolate is melted and it is smooth.  Pour over top of the peanut butter and let it harden.  Keep refrigerated until serving.

The inspiration came from this recipe, which I LOVE, but I was trying to make them a bit less sinful!

Gluten Free & Vegan Double Chocolate Banana Bread

I love having bananas I need to do something with.  You can't waste good potassium!  This bread didn't last long at my house!

 

Gluten Free & Vegan Double Chocolate Banana Bread

1¼ C GF flour blend- I always use Sarah's

½ C unsweetened cocoa powder

1 t baking soda

½ t baking powder

½ t salt

1 C coconut sugar

⅓ C coconut oil 

2 very ripe bananas- mash em up

1 t vanilla

1 t apple cider vinegar

6 T water

1/2 C Chocolate Chips

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.  Place the dry ingredients in a bowl and whisk together.  Place the bananas in a separate bowl and mash with a fork. Add the  coconut oil, vanilla, apple cider vinegar, and water. Stir well.  Pour the dry ingredients into the wet as you stir until combined.  Stir in the chocolate chips.  Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

The original recipe is here.