Healthy Planet would like to thank everyone for coming out and supporting our Introduction yesterday. We appreciate all of the smiling faces, interest, and support from The Presidio, Tides, and Thoreau Center.
Black Bean Brownies:
- 1 19 oz can black beans, drained and rinsed
- 1/4 C. honey
- 1/3 cup coconut oil
- 1/4 cup cocoa (or try dark cocoa)
- 1tsp. vanilla
- 1/4 tsp. salt
- 3/4cup allergen free chocolate chips (try to use ones with 2 ingredients or less, like Dandelion Chocolate)
- 1/3 cup chopped nuts (optional)
Tip: If using canned beans vs. hydrating your own overnight they tend to come in 16 ounces, in this case just slightly reduce the amount of liquid or add coconut milk slowly
Preheat oven at 350 degrees. Place all the ingredients into a food processor EXCEPT: chocolate chips and nuts. Blend until smooth (should be a loose and thin batter compared to flour based brownies). Stir in chocolate chips and nuts. Place in an 8 x 8 inch pan that has been greased and bake at 350 degrees F for 30 minutes or until mixture is firm through middle.
Find an egg free version w/sugar by our Guest Blogger Ilane Maximo.
Almond Flour Carrot Cake Muffins:
- 1 ½ cups Almond Flour
- Tip: Grind your own almonds into flour in a coffee grinder for a fraction of the cost)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- 3 eggs
- 2 tablespoons grape seed oil
- ¼ cup honey or maple syrup (optional)
- 2 grated carrots
- ½ cup nuts crushed (optional)
Tip: If opting out of sugar, add extra grapeseed oil, or trying substituting coconut oil or coconut milk!
In a large bowl, combine almond flour, salt, baking soda and cinnamon
In a separate bowl, mix together eggs, oil, agave, and pumpkin
After mixing wet and dry ingredients separate combine together in one bowl
Mix ingredients well
Scoop batter into muffin pan
Bake at 325° for 18 to 22 minutes
Cashew Date Frosting
- 1 Cup cashews soaked overnight
- 8 dates (pitted)
- 1/4 tsp salt
- 2-4 Tbsp coconut milk
- 1 tsp vanilla
Place ingredients in a food processor or high speed blender. Blend until smooth. Store in fridge up to 5 days.
Try dipping fresh seasonal fruit in cashew date frosting, or add fruit to a sugar free treat to add some sweetness.
Guest Blog Post Written By: Erinn Butulis. For more fun Gluten and Dairy Free Recipes visit Erinn’s Gluten Free Blog