Original vs. Substitute Sam
Yesterday was my roommate Sam’s last day of school (as a teacher) and because I believe teachers are vastly under-compensated I try to show my appreciation for their work in every way possible. Unfortunately, given my fiscal situation a generous donation to the school is out of the question so I went with the next best gift, BAKED GOODS!
Previously, I had forgotten there were faculty at Sam’s school with gluten and vegetarian restrictions, preventing them from enjoying the baked goods I’d sent earlier. This time I was determined to make sure everyone was included, which created another problem… How to make the treats actually taste good.
Now I take pride in my willingness to eat almost anything, but I have to admit most gluten and vegetarian desserts I’ve tried fall well short of tasting like… well.. desserts.
However, thanks to Chocolate Covered Katie’s awesome recipes–including this one–I’ve been able to create my own versions of healthy desserts.
1. Preheat oven to 350 F
2. Drain black beans and rinse well in strainer
3. In a food processor or magic bullet puree
- 1 can (15oz) black beans
- 2 TBSP sugar-free maple syrup
- 2 TBSP coconut nectar (agave works as well)
2 TSP vanilla extract
4. Slowly add in remaining ingredients and continue to puree until smooth
- 1/2 C quick oats (must be gluten-free if looking for gluten-free version)
- 2 TBSP Sunfood Chocolate Cacao Powder
- 1/4 TSP salt
- 1 TSP baking powder
- 1/4 C coconut oil
5. Taste the batter to determine sweetness (add in Truvia, syrup, or agave to sweeten)
6. Lightly coat a 9×9 or pie pan with oil and spread batter evenly
7. Sprinkle any toppings you want onto batter, I used caramel chips (substitute caramel chips for chocolate, peanut butter, or butterscotch chips)
8. Bake until a toothpick can be removed from the center without batter (15-20 minutes)
9. Allow brownies to cool at least 10 minutes before cutting (I cut into 14 pieces for sharing)
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!