Fudgy Chocolatey Flourless Vegan Brownies

A quick break from pumpkin and Fall spices, I shifted gears and set my sights toward discovering a rich, fudgy, chocolaty recipe. I've made many chewy, luscious, melt-in-your mouth brownies bursting full of fat and sugar and yumminess, and I was ready to find a recipe offering some level of health benefit to the consumer(s). Success. This recipe is vegan, gluten-free, and loaded with fiber, protein, omega-3 fatty acids, and a plethora of truffly, rich, fudgy textures and flavors. Sink your teeth into one of these chocolaty delights and you may have a chocolate-craving-extinguisher for life.

Fudgy Chocolatey Vegan Brownies {minus the flour}

Makes about 12 muffin-sized brownies

-1 can black beans, well rinsed and drained (~1 3/4 cups) 

-2 flax eggs (I used 3 Tablespoons ground flaxseed + 6 Tablespoons water) or other egg equivalent
-1/4 cup coconut oil (or sub other oil of choice)
-2 teaspoons pure vanilla extract
-1/2 cup coconut sugar
-3/4 teaspoon instant coffee granules
-3/4 cup cocoa powder
-1/4 teaspoon pink Himalayan sea salt
-1 1/2 teaspoons baking powder
-1/3 cup semi sweet chocolate chips
Optional toppings: crush walnuts, pecans or coconut flakes

1. Preheat oven to 350F and spray or line muffin tin. 
2. Combine flax and water in food processor, pulse a few times and let sit a couple of minutes.
3. Add black beans and process until smooth. Add remaining ingredients except toppings and process until smooth and combined (about 3 minutes) scraping down sides, as needed.
4. If the batter appears too thick, add a Tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
5. Stir in the chocolate chips.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spatula, spoon, or your finger.
7. Sprinkle toppings now, if desired.
8. Place in preheated oven and bake 20-26 minutes, until tops are dry and edges pull away from sides.
9. Remove from oven and allow to cool 30 minutes before removing from pan. They will be tender, so remove gently with a fork. 
10. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
11. If any remain, store in an airtight container for up to a few days. Refrigerate to keep longer. 

adapted from this recipe by Minimalist Baker
additional legume-based desserts... Chocolate Chip Chickpea Blondies, Fudgy Chocolate Black Bean Cookies,
Chocolate Chip Chickpea Cookies 
optional substitutions...
-black beans: any other dark beans
-flax eggs: chia seed egg, vegan egg replacer
-coconut oil: vegan buttery spread
-coconut sugar: organic white sugar

Mangia! Mangia!

Gluten-Free Pumpkin Snickerdoodle Cookies

An urge for Fall-themed snickerdoodle cookies came about when I was craving those creamy cinnamon cookies and wanted to put some of my 16+ cups of fresh pumpkin puree to use [before my mom sends me home with more than can fit in our freezer]. This year we had 12 pumpkins to carve on Halloween, which equaled two full days of chopping, baking and pureeing between my mom and me during the days after the festivities. I had a blister from all the chopping. It was so worth it. Usually we have far fewer pumpkins, and usually that lasts us a full year of baking and cooking with pumpkin between the two of us. That means I have been blessed with more than a years worth of pumpkin baked goods to make in the next year until we begin again next Halloween. 

Anyhow, I wanted to either replace the refined sugars or replace the gluten-forming wheat flour in the cookies. Oh, and make them vegan. After endless research for the perfect recipe, I realized there was no perfect recipe that fit my requirements, and could be made using wheat flour, if desired, so I made one. With a few gluten-free flours, a mixture of half Earth Balance and half notoriously healthy coconut oil, and, of course, delectable fresh pumpkin puree, these cookies bake up beautifully. And deliciously. These soft cookies fill your home with warm Fall notes of cinnamon and nutmeg, they yield a moist center and pumpkin flavor with soft coconut undertones. They are scrumptious.


Gluten-Free Pumpkin Snickerdoodle Cookies
makes about one and a half dozen cookies

-1/4 cup coconut oil
-1/4 cup vegan buttery spread
-1/3 cup coconut sugar
-1/4 cup brown sugar
-1/4 cup + 2 Tablespoons pumpkin puree 
-1 Tablespoon pure vanilla extract
-3/4 teaspoon cream of tartar
-1/2 teaspoon baking soda
-1/8 teaspoon baking powder
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/8 teaspoon ginger
-1/8 teaspoon pink Himalayan sea salt

-1/3 cup coconut flour
-1/3 cup sorghum flour
-1/3 cup sweet white rice flour
-1/4 cup tapioca flour or starch

Sugar Mixture

-2 1/2 Tablespoons sugar
-1 1/2 teaspoons cinnamon
-1/4 teaspoon nutmeg

1. Combine sugar mixture and set aside.

2. Cream together fats and sugars until fluffy.
3. Add pumpkin puree and vanilla, beat until combined.
4. Add all remaining ingredients except flours, combine.
5. Add flours and combine.
6. Refrigerate dough for at least half an hour.
7. Preheat oven to 375F and line baking sheet with parchment paper or non stick baking mat.
8. Scoop by Tablespoonful, roll in sugar mixture, and place on lined baking sheet and bake 8-10 minutes in preheated oven.
9. Remove from oven and allow to cool on baking sheet 5 minutes.

optional substitutions...
-coconut oil: vegan buttery spread
-vegan buttery spread: coconut oil
-coconut sugar: organic white sugar
-flours: any combination of gluten free flours or gluten free flour mix totaling 1 1/4 cups
*Can be made using wheat flour instead, use 1 1/4-1 1/2 cups depending on consistency of dough

Mangia! Mangia!

Fried Rice and Vegetables

The Mr. went out to get Mexican food with a couple friends one evening, I had decided not to go since I was on the phone with one of my sisters, and something delicious happened. I put uncooked rice, oil, and a plethora of chopped vegetables into a saucepan. After chatting for nearly ten minutes with my sister, I realized I had no idea what I was doing. I did some super-sonic recipe research to see if there was a way to salvage this concoction that was happening in my kitchen. All research confirmed I had approached fried rice in a rather backwards manner. Determined not to waste all the resources in that saucepan, I added some water and cooked until the rice was edible. A magnificent dish resulted in my preoccupied dance around the kitchen, and I decided to document that dish for future use per my Mr.'s request...

Vegan Fried Rice and Vegetables
makes about 2-3 servings

-3/4 cup uncooked brown basmati rice

-1 Tablespoon avocado oil
-2 large carrots, chopped
-4 stalks celery, chopped
-5 stalks green onion, chopped
-1/3 cup pine nuts
-1 1/2 cups chopped cabbage or romaine
-1 1/3 cups water
-1/4 cup soyaki sauce (or 3 Tablespoons soy sauce)
-1/4 teaspoon ground black pepper
-1/4 teaspoon powdered garlic

1. Chop and cube vegetables.

2. Combine rice, oils, pine nuts, and vegetables in saucepan over medium-high heat.
3. Fry for about 10 minutes, or until golden.
4. Add water, soyaki and remaining spices.
5. Bring to a boil over high heat then lower to medium-high for 10-15 minutes, or until rice is fully cooked.
6. Fluff and serve.

optional substitutions...
-avocado oil: coconut oil, olive oil
-vegetables: customize according to your preferences

Mangia! Mangia!

Chocolate Peanut Butter Frosting Fudge

The following is the result of a strong, urgent, and merciless sweet tooth that refused to leave me alone. A bit of protein from the peanut butter, fiber from the cocoa, and sweetened with a touch of maple syrup, this luscious vegan frosting is the perfect way to sweeten your day!

Chocolate Peanut Butter Frosting Fudge

makes about a 1/2 cup

-1/4 cup creamy peanut butter

-2 Tablespoons cocoa powder
-1 teaspoon pure vanilla extract
-2 1/2 Tablespoons pure maple syrup
-1 1/2 Tablespoons almond milk (or other non-dairy milk)

1. Blend all ingredients in food processor until whipped and creamy.

2. Enjoy.

Adapted from this recipe by Chocolate Covered Katie
If any remains after last step, refrigerate left overs in covered container
optional substitutions...
-peanut butter: any other nut or seed butter
-maple syrup: raw honey
-almond milk: any other plant-based milk

Mangia! Mangia!