Brownies, Gluten Free, Pumpkin

Pumpkin Black Bean Brownies

October 20, 2016




It was only a matter of time before this happened – pumpkin, meet black bean brownie.

Pumpkin & Pumpkin Spice is slowly making its way into all the recipes lately. I think it’s because each time I make something with pumpkin, there’s always that cup or two of leftover pumpkin puree. Because, no recipe uses an entire can of pumpkin (besides maybe a pie). Therefore, you usually have to ‘use up’ that extra pumpkin. 

And what better way to do that, than with brownies. 


Lately, these brownies have been getting me through the work day. I made the Peanut Butter Swirl Black Bean Brownies before, and have eaten my way through the freezer stash. In the morning I toss one into my lunch kit, and by recess (break) it’s perfectly thawed and ready to eat. Albeit a little chilly, but I think a cold chocolate brownie is just as good as a warm chocolate brownie. 

Work has been extra crazy lately. A new class is always difficult, and this is my first year at this school (grade 4/5). We’re still getting into our routines, and I’m hoping that by November we’ll be all settled.

One of the things that helps me get through the day is knowing that one of these Pumpkin Black Bean Brownies is tucked into my lunch. 


Pumpkin Black Bean Brownies
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  1. Brownie Layer
  2. 1 can of black beans, drained and rinsed
  3. 1/2 cup dark cocoa
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 1/2 cup sugar (coconut, or regular)
  7. 2 Tbsp. almond milk OR non-dairy milk of choice
  8. 1 tsp. baking powder
  9. ¼ cup melted coconut oil, OR butter
  10. Pumpkin Layer
  11. 1/2 cup pumpkin puree
  12. 1/4 tsp baking powder
  13. 2 tsp. sugar
  14. 1 tsp. pumpkin pie spice
  15. 1 egg white
  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 baking dish with parchment paper. Set aside.
  3. Combine all ingredients for Brownie Layer in a blender or food processor, and mix until silky smooth. 2-3 minutes
  4. Pour the batter into the prepared baking dish.
  5. In separate bowl, blend the pumpkin puree, sugar, egg and pumpkin spice. Spoon evenly over top of brownie layer. Sprinkle with mini-chocolate chips if desired.
  6. Bake for 20-25 minutes. Do not over-bake.
  7. Remove from the oven and let it rest in the pan before lifting out and slicing.
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Breakfast, Dairy-Free, Gluten Free, Wheat Free

Blender Pumpkin Spice Pancakes

October 15, 2016

Blender Pumpkin Spiced Pancakes -

pumpkin spice blender pancakes //


Pumpkin Spice Blender Pancakes -

Vancouver has been hit by two storms this week, with another on the way today. So far we’ve lost power three or four times, beginning with Thursday night. Friday it went out a few times, but luckily came on shortly after coming home from work. I don’t really mind the power outage, however I still haven’t learned how to open our garage door manually when the powers out (oops), so I always count on Adam to get my car out in a power outage. The last of the storm is supposed to hit today with high winds and even more rain. 

The cold, blustery weather makes you want to curl up with a blanket and a good book with pumpkin-scented candles. I realized the other day, while searching for said candles, that I’m in need of a visit to bath and body works to get some more candles (much to Adam’s dismay.) His theory on candles is that you’re literally burning money – ha. ha. Secretly I think he likes them – especially the pine tree scented ones!

After thanksgiving weekend I had some leftover pumpkin from making pies. So naturally, I needed to use it up to make all the pumpkin things. First up – these pumpkin spice pancakes

My favourite way to make pancakes is in the blender – I can’t remember the last time I used a whisk or hand held blender. The high powered blender makes the batter silky smooth, and airy so the pancakes rise perfectly. Plus, you only dirty one appliance. Simply blend together, and pour. I use a griddle to make them as well, after my mother-in-law bought us one for a wedding shower gift last year when she realized we didn’t have one. I was so excited to use it! It’s the best thing to ever happen to pancakes. You can make pancakes for a crowd, quickly and easily. 

We’re lucky to have cousins on Adam’s side that actually own a maple syrup farm in Ontario. One of their wedding gifts to us was two huge bottles of syrup – usually you only get it when you visit 😉 needless to say we try and use it sparingly! It’s the perfect topping to these pancakes. 

I hope you’re all taking cover this weekend and staying warm and dry. I suggest you make these pancakes before the power goes back out, again. 

Pumpkin Spice Blender Pancakes -

Pumpkin Spice Pancakes
Dairy & Gluten-Free, these Blender Pancakes are easy to make and perfectly spiced for a warm fall breakfast.
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  1. 1 1/2 cups rolled oats (gluten-free)
  2. 1 medium ripe banana
  3. 3/4-1 cup non-dairy milk (add more as needed if too thick)
  4. 2 eggs
  5. 1 cup pure pumpkin puree
  6. 1 tsp. pumpkin spice
  7. 1/4 tsp. baking soda
  8. 1/4 tsp. baking powder
  1. To make the oat flour, in a high powered blender (or food processor), pulse the oats for 1-2 minutes until fine flour forms.
  2. Add in the banana, pumpkin puree, non-dairy milk, eggs, spice, baking soda and baking powder. Blend on low, and increase speed until well blended - batter should be airy.
  3. Pre-heat your griddle as per the instructions, or prepared pan over medium-high heat.
  4. Pour batter and cook for 2-3 minutes each side - flipping once you see the 'air bubbles' surface.
  5. Top with pure maple syrup.
  1. Leftovers can be refrigerated for 2 days.
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Brownies, Chocolate, Clean Eats, Dairy-Free

Peanut Butter Swirl Black Bean Brownies

October 1, 2016

Peanut Butter Swirl Black Bean Brownies //

Peanut Butter Swirl Black Bean Brownies //

Peanut Butter Swirl Black Bean Brownies //

It’s October 1st! A month of tricks, and lots of treats.

I’m trying to decide whether or not it’s too soon to start putting out halloween decorations. I’m secretly hoping it’s not. 

I’m ashamed to say I’ve already purchase a few halloween items. I’m even more ashamed to say said items were purchased in August. Hey, it’s not my fault. Stores are putting out decorations earlier and earlier each year. The dollar store already has christmas items popping up. Christmas! Let’s just get through Halloween and Thanksgiving first people – ok?

September came and went in a blur. Between school starting, setting up a new classroom and three, yes three, weddings it was a busy month. In total we had six weddings this year. It was fun, but I’m secretly happy we don’t have anymore weekends out of town or weddings to attend. This weekend will be our first weekend home, for the whole weekend, in a month and a half. Our house was a little neglected, and it’s time to get some things organized and cleaned up for fall. October means slow lazy days, lots of cuddling up and reading (Adam and I are both re-reading the entire Harry Potter Series, along with our friend. #HarryPotterBookClub), candles, and of course baking. Confession, I’ve never read Harry Potter. I think I started one of the books a long time ago, but never actually finished it. Needles to say, we’ve rectified the situation and bought the entire Harry Potter book series at Costco. Heck ya. 

While it’s officially fall, and October, it’s also politically correct to include pumpkin in literally everything. However, i’m throwing a curveball and starting with these Peanut Butter Swirl Black Bean Brownies. 

Black bean brownies have quickly replaced my usual brownie recipe. For one, they couldn’t be simpler. Toss all ingredients in a blender and pour into the pan. Much easier than separating dry and wet ingredients and making a mess of every bowl on hand (As Adam says, I use every dish in the house). Plus, they yield a dense, fudgey chocolate-y brownie that can rival other butter and wheat-laden brownies out there. I’ve served them a few times at parties and get togethers, and friends agree they’re delicious. 

Peanut Butter Swirl Black Bean Brownies //

You can find the basic Black Bean Brownie recipe here. This time, I’ve swirled the tops with natural peanut butter, and made them in a muffin tin for a two-bite brownie style treat. These also freeze extremely well. I popped a batch in the freezer and then grabbed one for snacking on later, they thaw great. Perfect for lunches, and after school/work treats. 

Peanut Butter Black Bean Brownies
A rich, fudgey black bean brownie swirled with peanut butter in a two-bite treat. A perfect mid-day snack or after school snack.
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  1. 1 can of black beans, drained and rinsed
  2. 1/2 cup dark cocoa
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 1/2 cup sugar (coconut, or regular)
  6. 2 Tbsp. almond milk OR non-dairy milk of choice
  7. 1 tsp. baking powder
  8. ¼ cup melted coconut oil, OR butter
  9. 3-4 Tbs. all natural peanut butter
  1. Preheat oven to 350 degrees
  2. Spray or grease a standard-sized muffin tin. You can also use muffin liners if you wish.
  3. Combine all ingredients except peanut butter, in a blender or food processor, and mix until silky smooth.
  4. Pour the batter into the prepared muffin pan - I like to use an ice-cream scoop or cookie-scoop to get the perfect amount in each.
  5. If your peanut butter is hard, microwave it for a minute until soft. I love Trade Joe's natural peanut butter, and I find that it always stays drippy!
  6. Using a spoon, spoon a tsp. at a time on to the top of the muffin. Use a butter knife to 'cut' it into the batter and swirl it about.
  7. Bake for 18-20 minutes, until baked. Do not over-bake.
  8. Remove from the oven and let it rest in the pan before lifting out. I found they came out easily with a fork.
  1. These freeze very well! I pop them into the freezer in a ziplock, then into a lunch kit for a snack or an after-work snack.
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