February 5, 2017
I love sneaking extra beans into my kids' meals and snacks when they least expect them. Did you know that beans are nutritional powerhouses? They are packed with protein, fiber, B vitamins, iron, magnesium, potassium, and much more!
My kids love when I whip up a batch of this protein-rich, date-sweetened pudding for dessert—or breakfast! We dip apple slices or eat it by the spoonful. It's an easy way to incorporate more beans into everyone's diet! Thank you to Chocolate-Covered Katie for inspiring this creation.
- 2 cups navy beans (or other white beans)
- 2/3 cup dates (lightly packed)
- 1/2 cup water
- 1/3 cup peanut butter (or other nut butter)*
- 2 teaspoons vanilla
- dash salt
- 1/4 cup chocolate chips (or raisins)
- Place all the ingredients except chocolate chips (or raisins) in a food processor and process until smooth and creamy (scraping down the sides as needed). Add more water if needed for smoother texture.
- Spoon the pudding into a bowl and stir in chocolate chips (or raisins).
- Pudding will firm up in the refrigerator.
*For a nut-free version, coconut butter works nicely.
Yields: about 3 cups
June 3, 2015
We love snacking on granola bars, especially ones that are quick to make and fruit-sweetened! Feel free to mix up the flavor by adding orange or lemon zest, ginger, or any other add ins you like!
- 1/2 cup dates (packed)
- 1/3 cup nut butter
- 1/4 cup water
- 1 teaspoon vanilla
- 2 cups rolled oats
- 1/3 cup coconut shreds
- 2 T chia seeds
- pinch salt
- 1/4 cup chocolate chips (optional)
- Place first 4 wet ingredients in a food processor (I like to make nut butter in the food processor right before making this recipe!).
- Process until smooth and creamy. You may need to add 2-4 T more water if the mixture is on the dry side.
- Add the remaining 5 dry ingredients and process quickly (15-30 seconds) until everything is incorporated. Some oats will be pulverized, others will be whole.
- On a cutting board, form the mixture into a rectangle and cut into bars, squares, or roll into balls.
- The bars will firm up in the refrigerator. Keep refrigerated and enjoy!
January 13, 2015
For Eli's first birthday we wanted to make a fruit-sweetened cake without any refined sugar. And a gluten free one, too. After experimenting for many months, we came up with this recipe, and we can't seem to make it often enough! It also works great as a brownie recipe without the frosting.
Chocolate Cake ingredients:
(one 9x13" brownie pan or 1 1/2 the recipe to make two 9" round layers)
- 1 cup brown rice flour
- 1 cup oat flour
- 1 cup coconut shreds or flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup cashews (or other nuts such as almonds)
- 1 cup dates (packed)
- 2 cups water
- 2 teaspoons vanilla extract
- Preheat the oven to 325 degrees F.
- Lightly oil a cake pan(s).
- If using coconut shreds, blend into a flour.
- In a bowl, combine the dry ingredients.
- In a blender, blend the wet ingredients. If using a small blender it may need to be split into two batches.
- Pour the wet ingredients into the dry ones and mix until combined. Spoon the batter into the cake pan(s).
- Bake about 50 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.
Coconut Cream Frosting ingredients:
(double this recipe if making a layer cake with two 9" round layers)
- 1/4 cup coconut shreds
- 1/4 cup cashews
- 1/4 cup dates (packed)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup water
- In a blender, blend all ingredients. If using a small blender it may need to be split into two batches.
- More water may be needed to blend smoothly. Also, use a spoon or spatula to scrape down the sides, if needed.
- Alternatively, combine all ingredients with only 1/4 cup of water in a food processor for a thicker frosting. Process until smooth, scraping down the sides every minute or so.
Yields: One 9x13" brownie pan
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