October 30, 2013

That Vegan Thing: Black bean brownies easy to process

Even with odd ingredients, these are a sweet treat.

Nothing quite like dessert. Hey, even vegans like a sweet or two or three. The ingredients in this dessert may strike you as a little odd, but believe me, it is delicious.

Are you ready for brownies with black beans and jam in them? This recipe is recommended by Dr. Neal Barnard. He is the author of several books on healthy eating, including a new one called, “Power Foods for the Brain.”

The black beans add fiber, calcium and protein, making these brownies a nutritious indulgence. They taste great and have no trans or saturated fats.

Our kids loved the brownies. They actually had the texture of fudge. If you are a little nervous about making and serving brownies with black beans and jam, just don’t tell your friends and family what the ingredients are.

After they praise you for the dessert, you can break the news to them that they are healthy brownies and see their reaction.

Enjoy this new twist on an old standard and enjoy that vegan thing.

SUPER RASPBERRY PROTEIN BROWNIES

1/4 teaspoon safflower oil

2 15-ounce cans of low sodium black beans

1 cup pitted dates

1 cup all-fruit raspberry jam

1 tablespoon pure vanilla extract

1/4 cup whole-wheat pastry powder

1 cup unsweetened cocoa powder

1/4 teaspoon sea salt

Preheat oven to 350 degrees and grease an 8-by-8-inch baking pan with the oil. Drain and rinse the black beans. Then combine the black beans, dates, jam and vanilla extract in a food processor until smooth. Add the flour, cocoa powder and salt. Then process again. Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely and cut into 16 squares. The brownies will keep refrigerated in a covered container for up to a week.

Jeff Peterson anchors from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.

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