February 13, 2017

Black Bean Brownies (Two Different Ways)


Valentine's is upon us, so inevitably chocolate is practically unavoidable!
After hearing about black bean brownies for a while now, I finally tried them.
These fudge-like brownies did not disappoint! They are rich in flavor and actually have nutritional value from fiber unlike traditional processed flour mixes.
Not to mention gluten free.
Chocolate winning!

Here are two recipes from my heart to yours. ❤️SFM

Black Bean Craisin Brownies with Wildtree Heavenly Chocolate Mouse Mix:
❤️ 1 (15.5 ounce) can low sodium black beans, drained and rinsed
❤️ 3 large eggs (or The Neat Egg for Vegan)
❤️ 3 Tbsp Grapeseed Oil
❤️ 1 package Heavenly Chocolate Mousse Mix
❤️ 1 tsp vanilla
❤️ 1 Tbsp Maple syrup
❤️ ½ tsp baking powder
❤️ 2/3 cup Craisins
❤️ 1 cup chocolate chips, divided (Enjoy Life brand for Vegan)

1. Preheat oven to 350°F and grease and 8x8 inch baking dish.
2. Add beans, eggs, Natural Grapeseed Oil, Heavenly Chocolate Mousse Mix, and baking powder to a food processor. Blend until smooth.
3. Add Craisins, maple syrup, and ½ cup chocolate chips and pulse a few more times to incorporate.
4. Transfer to prepared baking dish.
5. Top with remaining ½ cup chocolate chips.
6. Bake for 25 minutes.

Black Bean Brownies with Homemade Chocolate Blend:
❤️ 15 oz can black beans, rinsed and drained
❤️ 3 eggs
❤️ 3 Tbsp coconut oil
❤️ 1 tsp vanilla
❤️ 1/4 cup unsweetened cocoa powder
❤️ 2/3 cup coconut palm sugar or stevia
❤️ 1/2 tsp baking powder
❤️ 1/4 tsp salt
❤️ 1/2 cup semi-sweet chocolate chips (optional)

1. Puree black beans in food processor, mix with eggs, oil and vanilla.
2. In separate bowl mis cocoa powder, sugar, baking powder and salt.
3. Mix wet and dry ingredients, stir in chocolate chips.
4. Bake at 350 for 30-40 minutes.





February 2, 2017

Gluten Free Chicken Noodle Soup

Chicken broth is good for the tummy and stuffy head colds. I'm not a doctor but believe in broth!

My little guy is fighting a nasty cold and ear infections. TLC and broth is just what he needed last night.

My mama heart wanted to give him some good old fashioned home cooked chicken noodle soup. Because of his food allergies, we can't just run to the store and grab a can either. So, out came one of the Instant Pots and in a short time we had wholesome soup on the table!

Thanks to a rotisserie chicken I picked up at Publix while getting his prescription filled, this gluten free chicken noodle soup only took 20 minutes to cook in the Instant Pot.
INGREDIENTS:
Butter, 2 Tbsp
Onion, 1 small
Garlic, 2-3 cloves minced
Carrots, 3-4 diced
Rotisserie Chicken (or any chicken leftovers!), 2 cups cooked
Organic Chicken Broth, 6 cups
Gluten Free Noodles, 8 ounces your choice
Salt and Pepper, to taste
Optional: Celery, 2 stalks chopped

INSTRUCTIONS:
1. Turn Instant Pot on to Sauté feature. In the Instant Pot, combine butter, carrots, onion, and garlic. Sauté for 4-5 minutes or until onions are soft.

2. Turn off the sauté feature, add the cooked chicken, broth, and 2 ounces of the noodles. I have found that gluten free noodles will stick together and form a dumpling of sorts if cooked with the soup the entire time. However, the starch from a small amount of noodles included in the pressurizing will help thicken the broth.

3. Push the manual button, making sure it is on High. Adjust timer down to 4 minutes.

4. The pot will take between 10-15 minutes to build pressure. Once it is at full pressure, the timer will count down the 4 minutes.

5. While the soup is cooking, bring 4 quarts of water to a boil. Add your gluten free noodles and boil for 6 minutes. Drain all but maybe 1/4 of the water. Reserve remaining water and noodles.

6. When the 4 minutes is complete, the cooker will beep. Using an oven mitten or towel, immediately release the pressure and open the lid.

7. Stir your noodles into the soup mixture, season with desired amounts of salt and pepper. Serve immediately.

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