Brownies

I’ve been craving brownies since December.

First, I tried this fat-free black bean recipe. It was OK. I’ve tried other fat-free black bean recipes, and they’ve been OK too. All have been very cake-like. Good when you’re in the mood for that type of brownie, or even a piece of chocolate cake, but not so good when you aren’t sure what you want. Apparently that wasn’t what I wanted.

Then, I tried a fat-free brownie that used sweet potato instead of beans or bananas. It was OK. But, guess what, I can’t find the recipe. Ugh. I guess you’ll have to settle for some a photos.

upside down brownie

I also made this  blondie, which was very interesting. Cooked quinoa. Crazy!

photo(315)

Sadly, I wasn’t super thrilled with either of these recipes either. The blondie was a different flavor I wasn’t fond of – not bad but not great. And, I ended up having to bake them for almost four times the length of time in the recipe. I don’t know what the difference in moisture could have been, but wowza! They were in the oven forever, and I could have left them in even longer. The regular brownies didn’t do it for me either. I probably didn’t leave them in the long enough (the oven had been on all day), and instead of being fudgy, they were gelatinous. I don’t do anything anything gelatinous. Luckily, after a night in the fridge, they firmed up a bit, and I ate them with the mindset of cold chocolate oatmeal.

Finally, I tried making a batch of raw brownies. Just about every vegan food blog, and maybe non-vegan blogs, have a recipe for raw brownies – and why not?! They’re delicious and super easy to make.

photo(318)

The recipes are all about the same: dates, cacao and some kind of mix-in. My recipe isn’t anything special in design, but it sure tastes good!

Raw Brownies

20 jumbo medjool dates (40 regular size) – soaked if hard

1/4-1/2 c raw cacao (or carob – to taste)

1/8 – 1/4 c almond meal or flour (I used dehydrated and processed almond pulp left-over from making almond milk.)

1/4 tsp cinnamon

1/4 tsp vanilla powder

2 TBSP (heaping) raw cacao nibs – optional

1/4 c (scant) sliced almonds – optional

Add dates to food processor first. Process until dates have broken down. (You don’t need to process them into a paste, though.) Add cacao powder and almond meal and process again until mixture forms a ball. Add your mix-ins and combine by hand. Press mixture into a small container, silicone molds, or form into balls and store in the refrigerator or freezer. Allow to thaw a bit before eating  if freezing.

photo(323)photo(322)

 

 

 

 

 

 

 

photo(320)photo(319)

Advertisements

5 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s