Almond Banana Breakfast Smoothie 

 The days are getting longer and the snow is finally melting!  For me this winter went very fast.  Things are happening and life is interesting! Smoothies are a great addition to an interesting life; not just for busy mornings but also nice when there is time to just sit, sip a smoothie and read the news.  They are fast and easy to make and they fill you up and keep you going all morning long.   There are so many flavour options, something to suit everyone's taste.  Personally I don't like fruity in the morning.  At other times of the day a strawberry or blueberry smoothie is nice and refreshing but in the morning I like this Almond Banana Smoothie.  It has a more subtle taste, the almond butter makes it feel like a meal, the flax is great fibre and the banana helps to fill you up and adds a wonderful sweetness.

Almond Banana Breakfast Smoothie 

Serves 1 person.
  • 1 banana
  • 1 cup unsweetened, vanilla almond milk (or milk of choice)
  • 3 Tbsp. Ground flax
  • 2 Tbsp. Smooth almond butter
Combine all ingredients and blend until smooth.  Enjoy!
 

The Best Black Bean Brownie

It may be bold to call these "The Best Black Bean Brownie" but I think if you try them you will agree!
They are moist and light and the flavour is wonderful.  They are also very easy to make.  Just throw all ingredients in the blender, process the batter until very smooth, bake.  That is it! 
 
 
    We grew black beans on our farm this year for the first time and we were all excited to see how they would turn out.  Luckily the weather cooperated and they turned out great so we will be growing them again next year.  I now have a large supply of black beans and have been trying new recipes; burgers, salads, and brownies to name a few.  In this recipe you can use either black beans that you have soaked and cooked yourself or canned. 
 

     I have baked it in various ways, as muffins with chocolate chips thrown in, as cupcakes with frosting, even as a double layer black forest cake for birthdays.  This time I made it "turtle style".  I think this my favourite so far!

Don't tell anyone what's in them until after they have tried them, they will be absolutely amazed!

 

The Best Black Bean Brownie

  • 1 1/4 cup cooked black beans
  • 5 eggs, at room temperature
  • 1 tsp. vanilla
  • 1/2 cup  liquid honey
  • 1/2 cup coconut oil or butter, melted
  • 1/3 cup cocoa
  • 1/2 tsp. sea salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
Place all ingredients in a blender and process till smooth, scraping down sides occasionally.  pour batter into a greased 9" baking pan or muffin tins.  Bake at 350 degrees, 20 minutes for muffins, 35 - 40 minutes for cake.
 
 

Gluten Free Herb and Cheese Scones

Suddenly it is winter!  I have been so busy that fall went by in a blur, summer was going fine and then life just accelerated!  As a result I haven't posted in a while; but I have had this recipe ready, waiting for a cold winter day when a bowl of soup and a cheese scone are all you want.  The perfect thing when snow is falling or the wind is howling!
      I have been wondering what the difference is exactly between a biscuit and a scone.  After a bit of research I have discovered the difference is eggs.  Scones have them and biscuits don't.  A biscuit is simply flour, salt and baking powder with butter cut in and then milk mixed in; the result being soft and flakey with layers.  A scone, with the addition of the egg, becomes more crumbly and is better suited to having things like cheese, raisins or other fruit added to it.  Based on this I have decided that I like scones better!  But, if you want something to smother in gravy, then you had better go with a biscuit!


Gluten Free Herb and Cheese Scones

  • 2 1/4 cups Gluten Free Flour Blend
  • 1/3 cup ground flax
  • 1/2 tsp. sea salt
  • 1 Tbsp. GF baking powder
  • 1 tsp. Greek seasoning
  • 1/2 tsp. dried parsley
  • 1/2 cup butter, softened
  • 3/4 cup cheddar or marble cheese, grated
  • 1 cup buttermilk
  • 2 eggs, beaten
Mix dry ingredients, cut in butter.  Add cheese, buttermilk and beaten eggs to dry ingredients and stir until combined.  Turn into a greased, 8 inch round cake pan.  Bake in a preheated oven at 375 degrees for 35 minutes or until a toothpick inserted in the center comes out clean and top is golden brown.

Turn onto a wire rack to cool.  Cut into 6 or 8 wedges for serving.  Freeze extra in an air-tight container.