fudgy brownies…sneaky beans!

I know what you’re thinking…gross, brownies made with black beans!!!!

Have I lost my mind???

No, I haven’t lost my mind!  I thought the same thing, gross!

But, don’t knock it until you try it!  These are SO good…gooey, chocolatey, fudgy brownies!!!

And, they’re pretty darn healthy for you too!  Vegan, gluten free, low-sugar and high in fiber, protein and omega 3’s!  I can honestly say I may never go back to making brownies any other way!

I have been wanting to make black bean brownies for a while but, I was too afraid to experiment on my own.  So, I borrowed this recipe from www.minimalistbaker.com

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

Black Bean Brownies

1 15 ounce can black beans, rinsed and drained

2 large flax eggs (2.5 tablespoons ground flaxseeds + 6 tablespoons water)

3 tablespoons coconut oil, melted (or sub any other oil of choice)

3/4 cup cocoa powder

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

heaping 1/2 cup raw sugar

1 1/2 teaspoons baking powder

optional toppings:  walnuts, pecans or chocolate chips

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

1.  Preheat oven to 350 degrees.

2.  Lightly grease a muffin pan (I used spray coconut oil)

3.  Prepare flax egg by combining flax and water in the food processor and pulsing a few times…let rest for a few minutes.

4.  Add remaining ingredients (minus toppings) to the food processor and puree for about 3 minutes, occasionally scrapping down edges.  You want a very smooth consistency, similar to chocolate frosting.  If batter is too thick, add a tablespoon of water at at time….but, do not make it too runny!!!

5.  Evenly distribute batter into muffin tin and add optional toppings.

6.  Bake for 20-25 minutes or until tops are dry and edges pull away from the side of the pan.

7.  Remove from oven and let cool for 30 minutes.  Gently take brownies out of the muffin tin with a fork.  They are very fudgy in the insides, that’s the point!  Don’t worry about them being undercooked, they’re vegan!

8.  Store in an air tight container.

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

The original recipe recommended that you pulse the raw sugar in a food processor to create a very fine texture.  I skipped this step and they still came out delicious!  

You’re supposed to get 12 brownies however, I only got 9.   I must have ate too much of the batter, whoops!

These would taste even better with a scoop of vegan chocolate peanut butter banana ice cream!

fudgy brownies...sneaky beans! ~vegan, gluten-free, dairy-free, paleo~

Make your weekend even sweeter with a batch of these :)


slim down smoothie

Have you been over-indulging lately?  

Need a way to reset your body and get slimed down for the summer?

 Start the day with this smoothie to curb your appetite and detox your body!

slim down smoothie

The high water content of cucumbers helps to hydrate our cells, while the lemon acts as a diuretic furthering the cleansing and detoxifying process.  The pear and kale add fiber and bulk to keep you full and curb unhealthy cravings.

This smoothie is so refreshing and rejuvenating, it’s a great way to start your day off in a healthy way!

Slim Down Smoothie

1 pear

2 cups kale

1/2 cucumber

1/2 lemon, juiced

1/2 cup frozen pineapple

1 cup coconut water

~Blend and Enjoy!~

A high powered blender such as a vitamix works best for this smoothie.

I knew my morning would be hectic so I prepared the ingredients the night before and stored it in a mason jar!  I just added it to the vitamix with the frozen fruit and coconut water and I was good to go!

slim down smoothie


honey mustard dip (sneaky beans!)

Kids love to dip their food!  Dips are a great way to entice children to eat fruits and vegetables.  Instead of giving them unhealthy cream based dips try this dip instead!

It contains a secret ingredient that’s so good for them…beans!

honey mustard dip

Not only are beans loaded with fiber and protein, they are a great source of iron which is often deficient in a child’s diet.  They are also a great source of phosphorus, magnesium and potassium….all important for those little growing bodies!

This dip paired nicely with oat bran pretzels and baby carrots however, it would make a great spread on a veggie or turkey sandwich!

honey mustard dip3

Honey Mustard Dip

1 15 ounce can cannellini beans, drained and rinsed

3 tablespoons yellow mustard (preferrable organic, gluten free)

3 tablespoons raw honey

1/2 teaspoon garlic powder

honey mustard dip1

-Place all ingredients in a food processor and blend until creamy.

note: children under the age of one should not have honey because it may contain spores of clostridium botulinum which causes botulism.

my nephew Christopher...my toughest critic!

my nephew Christopher…my toughest critic!

For more kid-approved recipes join me this Saturday at GLOW Yoga for a Toddler Nutrition Class!

Go to www.beginwithinnutrition.com for more information!