Category: Sugar-free
Feb
23
Vegan refined-sugar-free and gluten free Brownies
Ingredients
- 1 425-g can black beans (well rinsed and drained)
- 2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water as original recipe is written)
- 45 g coconut oil (melted / or sub other oil of choice)
- 72 g cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 105 g organic cane sugar (slightly ground or pulsed in a food processor or coffee grinder for refined texture)
- 1 1/2 tsp baking powder
Instructions
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Preheat oven to 180 C.
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Lightly grease a 12-slot standard size muffin pan. Make sure you’ve rinsed and thoroughly drained your black beans at this point.
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Prepare flax egg by combining flax and water in the bowl of food processor. Pulse a couple times and then let rest for a few minutes.
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Add remaining ingredients and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
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If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
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Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
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Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
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Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
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Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. 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.
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Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Per Serving (1 of 12 brownies)
- Calories: 140
- Fat: 6g
- Sodium: 163mg
- Carbohydrates: 22g
- Fiber: 7g
- Sugar: 9g
- Protein: 5g
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Oct
10
Healthy apple muffins
INGREDIENTS
- 1 ¾ cups whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey*
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt (I used full-fat but any variety should do)
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
- Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
- In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
NOTES
*IF YOU ARE BAKING WITH HONEY: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
MAKE IT VEGAN: Replace the eggs with flax “eggs” and replace the yogurt with vegan buttermilk—try mixing 1 ½ teaspoons vinegar with a scant ½ cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
MAKE IT DAIRY FREE: See “buttermilk” option above.
MAKE IT EGG FREE: Use flax eggs instead of regular eggs.
MAKE IT GLUTEN FREE: use gluten-free all-purpose blends.
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