I think I've discovered a solution to my brownie "problem". My past attempts have been alright, but there is room for improvement. I think my new baking buddy is oat flour. It has a higher gluten percentage and higher moisture content than wheat flour, so my theory is that combining a small portion of oat flour with wheat flour will give a less crumbly and more moist result. The use of white bean puree is just to lower the fat content and hopefully give the brownies a fudgier texture.
1/2 cup butter, melted
1/2 cup white bean puree
1 cup sucanat, powdered
3 eggs
2 tbsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
3/4 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350 deg. Grease bottom of 9"x13" baking pan.
Mix butter and sucanat in a mixing bowl. Add bean puree, eggs and vanilla and mix throughly. Add remaining ingredients and mix for two minutes on high.
Pour batter into baking pan and bake for 20 minutes or until toothpick inserted in center comes out clean.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Wednesday
Monday
Perfect Whole Wheat Chocolate Chip Cookies
UPDATE 6/14: I subbed coconut oil for the butter, and made adjustments to amounts.
I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie. For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does. Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results. So my cookies were always flat. I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!
In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour. My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure. And the higher moisture content keeps them moist and fluffy. The dough was a little on the "gooey" side and I was tempted to add more flour. I'm so glad I didn't! They came out perfectly!
One change I made was to substitute half the butter for white bean puree. Bean puree is similar in consistency to creamed butter, but without all the fat. You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry. No good for cookies! Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.
The other change I made was using Sucanat for the white and brown sugars. Sucanat is very minimally processed so it still contains lots of good vitamins and minerals. So all-in-all these cookies are pretty healthy but they don't taste like it. I'm loving this!
3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
3 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips
Cream coconut oil and bean puree for 2 minutes. Add sucanat. Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop 2 tablespoons of dough onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes. Cool on rack.
I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie. For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does. Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results. So my cookies were always flat. I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!
In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour. My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure. And the higher moisture content keeps them moist and fluffy. The dough was a little on the "gooey" side and I was tempted to add more flour. I'm so glad I didn't! They came out perfectly!
One change I made was to substitute half the butter for white bean puree. Bean puree is similar in consistency to creamed butter, but without all the fat. You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry. No good for cookies! Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.
The other change I made was using Sucanat for the white and brown sugars. Sucanat is very minimally processed so it still contains lots of good vitamins and minerals. So all-in-all these cookies are pretty healthy but they don't taste like it. I'm loving this!
3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
3 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips
Cream coconut oil and bean puree for 2 minutes. Add sucanat. Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop 2 tablespoons of dough onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes. Cool on rack.
Wednesday
Chili Cornbread Muffins
2 Jiffy Corn Muffin Mixes
1 can your favorite chili
Make mixes according to directions. Spoon about 2 tablespoons of mix into greased muffin tins.
Spoon 1 tablespoon chili on top of the muffin batter.
Bake at 400º for 15 minutes.
Tuesday
Vegetable Enchiladas
Compliments of Simple Healthy Tasty
Makes 20-24 enchiladas (2 pans)
Filling
4-5 cups cooked beans
2-3 cups cooked brown rice
2+ cups of corn
3 carrots, diced finely
1 medium zucchini, chopped
1 large onion chopped
1-2 4 oz cans of diced green chilies
1-2 4 oz cans sliced mushrooms or fresh sliced
1-2 cups tomatoes, chopped or canned
1 tsp cumin
1 tsp sea salt
1 tsp chili powder
1 tsp Mexican seasoning (optional)
½ tsp garlic powder (optional)
2 tbsp olive oil
Enchilada Sauce
6 tbsp chili powder
2/3 cup whole wheat flour
4 tsp vinegar
2 tsp each:
garlic powder, oregano, sea salt
8 cups water
“Cheese” Sauce
½ cup whole wheat flour
½ cup nutritional yeast a.k.a. brewers yeast
1 tsp sea salt
1 tsp garlic powder
2 cups water
2 tsp mustard powder
4 tbsp coconut oil
20-24 tortillas
olives, sliced
green onions, sliced
guacamole
salsa
fresh tomatoes
shredded lettuce
Mix all filling ingredients together in large frying pan and saute just until vegetables are crisp tender.
Prepare enchilada sauce by mixing all ingredients in a large saucepan and simmer over low heat until thickened. Do not cut back on the chili powder in the sauce. It isn’t hot tasting, but it is necessary to give the sauce color and flavor.
For “cheese” sauce, in large saucepan, combine flour, yeast, salt and garlic powder. Add water and mix thoroughly over medium heat until thick and bubbly. Remove from heat and add mustard and coconut oil.
Spread a layer of enchilada sauce in the bottom of two 9”x13” pans. Fill your tortillas with a good helping of filling, roll and place in the pans. After the pans are full pour the remaining enchilada sauce over them. Then pour cheese sauce on top. Sprinkle with sliced olives and green onions. Cover and bake at 350° for 20 minutes or until bubbly. If freezing one, cover and put in freezer. Top with guacamole, salsa, fresh tomatoes, and shredded lettuce.
Seven Layer Tortilla Pie
Adapted from Allrecipes
Makes 6 servings
Makes 6 servings
2 15 oz cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Kid Friendly Burritos
Makes 8 burritos
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
Black Bean and Corn Quesadillas
8 small quesadillas
2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Sweet Potato and Black Bean Enchiladas
Green Chile Sauce
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste
Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro
2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese
Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste
Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro
2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese
Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Green Chile Sauce into the bottom of a 9"x13" baking dish.
To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Roll tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.
Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.
Black Bean Flautas
Compliments of Simple Healthy Tasty
6 cups cooked black beans with vegetable broth added
3 tsp chili powder
1 tsp cumin
1 clove garlic, minced
1 bay leaf
½ red bell pepper, finely chopped (optional)
salt and any other seasonings you would like
12 or more whole wheat flour tortillas
1 tsp cumin
1 clove garlic, minced
1 bay leaf
½ red bell pepper, finely chopped (optional)
salt and any other seasonings you would like
12 or more whole wheat flour tortillas
6 green onions, sliced
tomatoes, chopped
salsa
shredded romaine lettuce (optional)
In a medium-large saucepan, combine beans, chili powder, cumin, garlic, bay leaf, salt and seasonings. Simmer about 10 minutes. Remove bay leaf. Drain off a little liquid; reserving. Mash beans with potato masher; add liquid as needed for desired consistency.
Preheat oven to 400°. Spread bean mixture on tortillas and top with green onions and tomatoes. Roll into tight roll and place on cookie sheet seam side down. Bake until browned, about 15 minutes. Spread olive oil on flautas for a crispier, greasy flavor! Use any leftover bean mix for dipping or mix with salsa for dipping.
tomatoes, chopped
salsa
shredded romaine lettuce (optional)
In a medium-large saucepan, combine beans, chili powder, cumin, garlic, bay leaf, salt and seasonings. Simmer about 10 minutes. Remove bay leaf. Drain off a little liquid; reserving. Mash beans with potato masher; add liquid as needed for desired consistency.
Preheat oven to 400°. Spread bean mixture on tortillas and top with green onions and tomatoes. Roll into tight roll and place on cookie sheet seam side down. Bake until browned, about 15 minutes. Spread olive oil on flautas for a crispier, greasy flavor! Use any leftover bean mix for dipping or mix with salsa for dipping.
Black Beans and Rice
3 cups cooked brown rice
20oz black beans, rinsed & drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 cup green enchilada sauce (to taste)
1/2 tsp salt
Combine all ingredients and heat until warm.
20oz black beans, rinsed & drained
3-4 cloves garlic, minced
Fresh lime juice from 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 cup green enchilada sauce (to taste)
1/2 tsp salt
Combine all ingredients and heat until warm.
Friday
7 Layer Bean Dip
Thank you Mom for yet another delicious recipe!
2 10 oz cans refried beans
3 avocados, mashed or 8 oz avocado dip
1 cup sour cream
½ cup mayonnaise
½ pkg taco seasoning
3 med tomatoes, chopped
½ cup olives, sliced
Green onions, sliced
Cheddar cheese, shredded
Spread beans in 9”x13” pan. Spread avocados on beans. Mix sour cream, mayo and seasoning together then spread on avocado. Sprinkle tomatoes and olives on sour cream mixture. Top with onions and cheese. Serve with chips.
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