If you’re in the mood for sweets, make a half batch of pumpkin cookies with naturally sweetened cream cheese frosting ! PS – Not sure what to do with the other 4 oz cream cheese? I suggest stove-top mac and cheese or no-bake cheesecake. It blends in well with this great recipe and it doesn’t taste like coconut in the end. Dutch-process cocoa, natural cocoa, and raw cacao will all work. If you’re making brownies from scratch, you need cocoa. I have not tried using any egg substitutes, but making a flaxseed egg should work! Eggs are a must in this recipe in order to bind the ingredients together. (Not pancake syrup though, which is largely corn syrup and other artificial sweeteners.) We’re not using white sugar, brown sugar, or hard to find coconut sugar. You can use either canned or homemade from scratch – either will work (but homemade IS cheaper.) This helps hold the beans together giving it the perfect texture. Instead of using traditional flour, we use a few oats. Really, guys, we’re talking about ingredients I’m 95% sure you already have on hand: Need something to bring to a party? I got you covered. I’m pretty sure that isn’t a word, but you can easily double this recipe if you have more pans. Perfect for when you want dessert, but not the sugar-coma. This recipe is mostly beans and beans are cheap, especially when you make them from scratch. Once these are cooled, I cut them and store them in the freezer. For everyone else, here’s why you should make these brownies ASAP: Well, PUMPKIN IS THE BEST! At least I think so. Just take a look at that gorgeousness – isn’t it beautiful? Why Make Pumpkin Swirl Black Bean Brownies? Move over black bean brownies, hello PUMPKIN SWIRL black bean brownies!! Now that it’s fall though, my go-to dessert recipe got a slight make-over. White bean blondies come in a close second place, but really, my heart belongs to the original. Ever since I first made black bean brownies, it’s my go-to dessert.
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