The Best Black Bean Brownie

  It may be bold to call these The Best Black Bean Brownies but if you try them I think 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!


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.

Gluten Free White Chocolate Chip Banana Muffins

This recipe takes banana muffins to a whole new level!  Even my daughter, who isn't a huge fan of muffins, had to admit they were good!
Basically there are two kinds of people; those who like muffins and those who don't.  I have been a muffin lover for a long time. When I began baking as a teenager muffins were my favourite thing to make because they were fast and easy and tasted great.  I guess everyone knew I liked muffins because one year for Christmas I received muffin recipe books from two separate people.
Now that I am eating gluten free my love of muffins has served me well since they make the transition fabulously!  
 

Gluten Free White Chocolate Chip Banana Muffins

  • 1 3/4 cup Gluten Free Flour Blend
  • 1/4 cup ground flax
  • 2 tsp. Baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil (or unsalted butter)
  • 1/4 cup cane sugar (or 1/2 cup white sugar)
  • 2 eggs, at room temperature 
  • 1 tsp. Vanilla
  • 1 1/2 cups mashed ripe banana ( approx 3)
  • 1/4 cup milk
  • 3/4 cup white chocolate chips
In a small mixing bowl combine GF flour, flax, baking powder, baking soda and salt.  Set aside.  In a medium mixing bow beat together coconut oil and sugar, add eggs and vanilla and beat until thick.  Add mashed banana and milk and beat until combined. Add flour mixture and chocolate chips to liquid mixture and stir until just combined.  Fill greased muffin tins and bake for 20 minutes at 350 degrees until lightly browned.  Remove muffins from tins and cool on a wire rack.  Yield: 12 large muffins.