Brownies, Gluten Free, Pumpkin

Pumpkin Black Bean Brownies

October 20, 2016

pumpkin-brownies-bakeaholic-ca

pumpkin-brownies-bakeaholic

pumpkin-brownies

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. 

pumpkinborwnies

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
Write a review
Print
Ingredients
  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
Instructions
  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.
b a k e a h o l i c http://www.bakeaholic.ca/
Brownies, Chocolate, Clean Eats, Dairy-Free

Peanut Butter Swirl Black Bean Brownies

October 1, 2016

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

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 // Bakeaholic.ca

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.
Write a review
Print
Ingredients
  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
Instructions
  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.
Notes
  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.
b a k e a h o l i c http://www.bakeaholic.ca/
swirl-black-bean-brownies-bakeaholic-ca

Banana, Berries, Smoothie

Raspberry Banana Smoothie

September 27, 2016

smoothie

smoofie

Back to school (work) means back to routine. Thanks to the “build a better smoothie” campaign with Silk® and Vega One™ it’s been easier to transition. 

Every morning before I run out the door I make sure I have my smoothie. I can’t tell you how many times I’ve almost forgotten it on the counter. The worst is when I go to reach for it in the car on the way to work and realize it’s not there – oops. 

I’m one of those people who wakes up with exactly the amount of time needed to get ready and go. Unlike my husband, that likes to make his coffee and sit and enjoy his breakfast before going to work. Me, I’d rather have those extra 10 minutes of sleep and skip the leisurely thing. 

That’s where smoothies come in handy – I can throw everything I need into the blender and mix it up while packing my lunch kit, then grab it (if i don’t forget!) and go. 

My students always know I’ll have my smoothie in the morning – and it’s usually gone before attendance is done. Smoothies don’t have to be complicated, which is why they’re so great. My favourite ones consist of few ingredients, like leftover coffee + chocolate protein + banana + ice and almond milk. 

While I love strawberries, I’m not a fan of frozen strawberries. Therefore I hardly ever will use frozen strawberries in my smoothies. Instead, I’ll opt for frozen raspberries or blueberries. The classic smoothie ingredient has always been strawberry banana, but I prefer raspberry banana. Plus, raspberries are packed with antioxidants. 

I already use Vega One™, so I was happy to be included in the campaign because I feel it reflects my usual routine. I like that it has no added sugar, and helps me meet my daily nutritional needs (as someone who doesn’t eat red meat, i.e. iron) and is loaded with vitamins and minerals. Also, I drink almond milk regularly because I have a dairy intolerance. Unsweetened Almond Milk like Silk®  is my go-to for smoothies, loaded with vitamin D and calcium. 

Raspberry Banana Smoothie
An antioxidant rich smoothie full of raspberries to get you moving in the morning.
Write a review
Print
Ingredients
  1. 1/2 cup frozen raspberries
  2. handful of ice cubes (5-6)
  3. 1 cup Silk ® Almond Milk
  4. 1 scoop Vega One™ French Vanilla Nutritional Shake
  5. 1 medium ripe banana
Instructions
  1. Place all ingredients in a high-powered blender and blend until smooth.
  2. Drink immediately.
  3. Top with additional raspberries or chia seeds if desired.
b a k e a h o l i c http://www.bakeaholic.ca/

unspecified

 

This post was created in partnership with WhiteWave Foods/Silk®/Vega™. All opinions are my own.