Black Bean Brownies - DRAG-free!

In honor of a lovely new mommy who doesn't want her food limitations to be a DRAG...
I present these yummy brownies!

I  had tried a Black Bean Brownie recipe before that was not gluten-free. Then I tried a YUMMY Flourless Brownie recipe from The Spunky Coconut Cookbook (my favorite cookbook!)
My recipe is a combination of the two.

I enjoy them best hot out of the oven, or cold out of the refrigerator. So good.

Black Bean Brownies – DRAG-Free

Ingredients

• 1 can no salt Black Beans
• 3 eggs
• ½ cup almond butter
• ½ cup sunbutter
• ½ tsp. sea salt
• ½ tsp. liquid stevia
• 1 tsp. vanilla
• 2/3 cup honey
• ½ cup unsweetened cocoa powder
• 1 c. mini chocolate chips (DRAG-free kind)

Directions

Preheat oven to 325 F.

Rinse beans until liquid is clear

In food processor combine beans and 1 egg. Process until smooth

Pour into bowl (to mix by hand or electric mixer.)

Add remaining ingredients except cocoa and chocolate chips.

Mix until smooth. Add cocoa and mix until smooth.

Stir in chocolate chips

Place Mini-Muffin Tray on Perforated Baking Sheet.

Fill tray using the Medium Scoop. 

Sprinkle additional chocolate chips on top if desired (or if you forget to add them inside like I sometimes do!!)

Bake for 15 minutes.

Let cool 5-10 minutes before removing from tray.

Enjoy!

Makes 36 brownies. 
Store in an airtight container in fridge or freezer.

If you are like me, you may wait until your family has tasted them (and loved them!) before you reveal the secret ingredient!

Family French Toast

 This morning, I arose to the smell of delight.

My husband (Chef Kerick) and son (Sous Chef Austin) were in the kitchen creating a delicious dish:

Sift & Go Sifter

French Toast on the Silpat

They began with a standard egg/milk mixture and bread slices cut in half.
After dipping bread in the egg mixture, they placed it on the silpat.
Sous Chef Austin, sprinkled cinnamon on top.

If only he would have known I had the new Sift & Go Sifter he could have used that! Next time!

After baking 20 minutes or so at 350, my daughter Savannah, who was "supervising" by laying on the floor, commented on how delicious they smelled.

The chefs pulled out the golden-colored French Toast. Perfection!

While taking them off with the Polyamide Spatula, Chef Kerick noticed how easily they came off the pan. He said, "I could never do this on a metal pan. All the French Toast bread would be ripped up."

My other daughter Sierra responded, "Everybody should have a Silpat!"

"Everybody needs a Silpat!"

"Smells Delicious!"

"It's good stuff!"

"Yummmmmm"

"I love my family!"

 Note: This post was approved by full tummies.

To make Gluten-Free and Dairy-Free 

just substitute GF bread and DF milk

Everyday Easy Eggs

I have really been noticing when I miss protein at breakfast. 

Eggs are always an easy protein of choice for me. 

I often make eggs in the microwave for an Everyday Easy bite!

One option is to crack the egg right on the Octagonal Silpat

 (which always lives in my microwave to catch spills or be used as a cover.) 

 

In around 30 seconds..... the egg is done!

 

When making it for my family, I often crack the eggs right into the 6 shape Tartlet Tray.

 Within minutes.... eggs for the family!

This week, my husband and I both tried using the the NEW Mini Round Mold. 

Again, crack 1-2 eggs in the mold. You can whisk them or not (your preference.) 

   
 I cooked this one for just over 30 seconds. Yum!!

2 eggs scrambled in Mini Round

 

We also use the Small Round Mold when making eggs for the family. 

So many options!

Happy egg eating! 

Oregon Duck Cakes

Well, I may be an Oregon State Beaver fan,

 but I have many friends who love their Oregon Ducks.

This new Euro Donut Tray is perfect to make those Yellow and Green O shapes.

I tested it today with a Yellow Cake Mix. 

Following the direction on the box, these little donut cakes came out perfectly. 

Then, I dipped them in green frosting. 

Easy, Peasy, Oregon 'O' shapes. 

I might even enjoy one myself.... wearing orange and black, of course!

Hello everyone!

Once again, it has been way too long since I have written.
But many of you have been keeping up with me on Facebook... Carol's Cooking With Demarle.

I wanted to update you all on my new Cooking Class Schedule.
Just go up to the  Cooking Classes tab and you will be linked to my Spring Schedule.

There are two classes a month.
One DRAG-FREE class    (Dairy, Refined-sugar and Gluten FREE does not have to be a drag!!)
The other class may include some DRAG-FREE recipes, but not necessarily.

Many classes already have an invitation attached. So- mark your calendars and RSVP. Then you will be sure and get reminders as it gets closer.

I hope to see many of you soon!
Carol :)

My Food Journey

Hey friends!
It has been way too long since I have posted. I apologize.

I have recently begun a journey to determine food sensitivities. My Naturopath gave me a 7-day Detox diet. I don't know if you have ever done one, but I actually felt GREAT!

I followed this up with a Food Allergies & Elimination Diet.
Click here to order the awesome e-book.

How it works: 
You stop eating many foods that commonly cause reactions. After 3 weeks, you begin reintroducing food groups - one at a time. You document any reactions.

My journey:
I began this adventure with eagerness. My kids were even supportive... "Mama, can you have this? Maybe someday you can again." As summer was approaching, I looked forward to lots of fresh fruits and vegetables, complemented with almond butter, rice crackers, quinoa, etc.

After awhile, discouragement set in. I know many people who are gluten-sensitive, and most can have potatoes and corn. Both of these are not allowed during this process- so I had to get more creative. Then, I began having reactions to the food that I was supposed to be eating.... lettuce, pea pods, carrots- well, almost all vegetables. This was followed by a reaction to almonds.

To make a long story short, I am still in the "Reintroduction" phase. My diet is fairly limiting at this point.

The best part: I still feel great!!!

At first, I assumed I would find sensitivities to a couple food groups, adapt, and add the others back in. Now, after growing weary of rice cakes, (which I actually DO like!) I must come to terms with the fact that I might have to eliminate several food groups long term.

So begins the next adventure.... searching for recipes (especially to feed my sweet tooth) that are gluten-free, dairy-free, sugar-free, soy-free, almond-free.

So, stay tuned. Come July, I hope to begin posting some of the new recipes.

In the meantime, feel free to pass along recipes, blogs, resources that you have used or heard about. I already have found a few favorites and just ordered a cookbook. I am looking forward to experimenting!!

Chicks, Eggs & Bunnies

Well- if you want some fun and easy treats for your Easter season.... try this:

Bunny in Eclipse Tray

Chick in Eclipse Tray

Eggs in Egg Tray

The Eclipse Tray and Egg Tray are available this month (limited time!)

Fill your tray with your favorite cake, brownie, or even cookie mix.

Bunny in Eclipse Tray

Use frosting, sprinkles, pretzels and other toppings to create these fun Bunnies, Chicks and Eggs.

Chick in Eclipse Tray

Note:
I do have step by step directions available to all attendees of a home show this month.

So call me and get one on the calendar!