Tuesday, 15 March 2011

Healthy Treats from The Happy Herbivore
The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes
I have become a huge fan of The Happy Herbivore, http://happyherbivore.com/, all of the recipes are healthy, easy to make and look delicious. Today I tried the Black Bean Brownies and Butter Bean Cookies.. mmmm delish!!!

Black Bean Brownies from The Happy Herbivore


15 ounces black beans, drained and rinsed
2 whole bananas
cup agave nectar (I used brown rice syrup)
¼ cup unsweetened cocoa
1 tbsp cinnamon
1 tsp vanilla extract
¼ cup raw sugar (optional)
¼ cup instant oats
I also added vegan chocolate chips and chopped walnuts and drizzled the baked brownies with melted chocolate.

Preheat oven to 350 F. Grease and 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

Butter Bean Cookies from The Happy Herbivore
1 cup rolled oats
1 cup whole wheat pastry flour
1 tsp baking powder
½ tsp baking soda
¼ tsp cinnamon (optional)
a dash of ground cardamon (optional)
½ cup canned white beans, liquids reserved
(I used chickpeas)
½ cup raw sugar
¼ cup unsweetened applesauce
½ tsp vanilla extract
½ cup vegan chocolate chips
a dash of salt

Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown. 

Per cookie: 61 calories, 0.7g fat, 12.4g carbs, 1.4g fiber, 5.2g sugar, 1.3g protein

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