I was inspired by Celine’s blondies, and immediately after making black bean brownies I got the idea for these tasty morsels. I didn’t like the way that the banana overwhelmed the chocolate flavor in the blackies, so I was thinking of what to replace it with… and pumpkin came to mind. Then you modify the spices, use white beans (cannellinis) instead of black… and you got yerself a really delicious, pumpkin-pie-tastin’ treat!
1 (19-oz.) can white beans (cannellini), drained and rinsed
2 T. extra virgin olive oil
3/4 c. turbinado sugar
1/2 c. pumpkin puree
1/2 c. unsweetened shredded coconut
1/4 c. oat flour (rolled oats ground to a coarse flour with a coffee mill or food processor)
1/4 c. buckwheat flour
2 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. salt
Preheat oven to 350F. Lighly oil an 8×8-inch baking pan.
If you haven’t prepared the oat flour, do that now. Once you have the 1/4 c. oat flour you need, put that and all the rest of the ingredients in a food processor and blend until uniform and very smooth. (It’ll be kinda thick, and that’s okay.)
Pour into the prepared pan and bake for 15-20 minutes, or until the top appears dry and a toothpick inserted in the middle comes out dry.
Let cool. Cut into squares with a knife, and place pan in the fridge to cool completely before removing.
That’s right, soy has eternal life. This stuff was originally dumpstered by some Food Not Bombs folks; they found an entire crate of it. It was a month past the expiration date, but when we opened it up and smelled/tasted it, it was pure and sweet and perfect, so we made a vat of cream of broccoli soup!
There was a bunch left over, so they kindly gave me a lil carton. I didn’t open it up for a couple more weeks, bringing the grand “expiration” total up to a month and a half past date, but when I tested the stuff it was exactly the same: perfect. I searched for a dessert recipe that involved soy creamer, and I came up with…
double chocolate muffins. (Low-fat, too!)
1 c. whole wheat flour [not pastry]
1/2 c. all purpose flour
1/2 t. salt
1 c. powdered sugar (didn’t have it, so I used 3/4 c. sugar)
1/4 c. unsweetened cocoa powder
1 t. baking soda
1/3 c. dairy free chocolate chips (go for more!)
5 T. applesauce
1 T. balsamic white vinegar (used apple cider vinegar)
1 t. vanilla extract
1 c. Silk plain soy creamer
Preheat the oven to 350F. Grease a muffin pan.
Mix the dry ingredients (flour through choco chips) in a bowl.
In a separate, smaller bowl, mix the wet ingredients. Pour those into the dry’s and stir until just combined. Don’t overmix, because that makes fat-free goods tough. Fill your muffin cups full so you have nice big muffins, and bake for 20 minutes, or until a toothpick comes out clean. Let cool on a rack.
(Made 8 muffins for me.)
Zombie creamer freaks me out some…
a little sea salt
plain soy yogurt
When you mix it all together, it tastes just like peach cobbler, mmmmm…