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