Baking | TCS | Page 7

The thought of being able to eat Brownies, that aren’t fattening, that aren’t full of nasty sugars or flour makes me very, very happy. It took me quit a while to get used to the idea of cooking with black beans in a sweet way. I have tried and tested a lot of “healthy” versions of Brownies, variations including Zucchini, Beet or Avocado and this is the first recipe that actually resembles regular Brownies. In fact these are the only version my Daughter will eat without putting on a frown. They only take about half an hour to make in total and they freeze well too.

Pre-heat oven to 350° F

Ingredients:

1 1/2 C. cooked and drained Black Beans
3 Large eggs at room temperature
3 tbsp. Coconut oil
1/3 C. Cocoa powder
1/2 C. Coconut sugar
1 tsp. Vanilla extract
1 1/2 tsp. Baking powder
a pinch of Himalayan salt
1/2 C. dark chocolate chips (optional)

For the frosting;

1/2 C. (raw ) cocoa powder
1/4 C. coconut oil, melted
1 tbsp. Maple syrup
1/4 tsp. vanilla extract
a tiny pinch of Himalayan salt

Method;

Put the beans in a food processor and process until the beans are puréed. Add the eggs one at a time. Add the remaining ingredients, except the chocolate chips. Blitz until well mixed.

Pour into a 8″x 8″ baking tray lined with parchment paper and sprayed with cooking oil.

Sprinkle over the chocolate chips.

Bake for about 20-25 min. It should still be slightly soft in the middle when you shake the tray gently to test doneness. Remove from oven and transfer to a rack. Let cool completely before frosting.

For the frosting, just mix the ingredients in a bowl and spread over the brownies once the frosting has set.

Enjoy!

Myra XO

I love using Spelt in baking, but it can be a bit tricky to get the water amount right, since it doesn’t absorb like wheat flour. So if the dough seems a bit sticky, don’t worry, that’s how it is supposed to be. Don’t be tempted to add more flour because you might end up with a very solid loaf or in this case bagel.

So let’s get crackin’

Makes 10 Bagels

Ingredients

2 cups whole grain spelt flour
3 cups white spelt flour
2 tsp dried yeast
2 tsp. salt
1 1/2 C. + 2 tbsp. lukewarm water
2 1/2 tbsp. Coconut sugar
2 tbsp. Olive oil
1 tbsp potato starch/flour
1 tbsp rice or date syrup, or coconut sugar
1 tbsp salt
Garnish to sprinkle on top. See comment below.

Method;

To make the dough combine the first 6 ingredients, and mix a little bit, then sprinkle in the salt and knead for 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls.

Form the bagels by pressing your thumb in the middle and create a hole.

Place the bagels on a baking tray covered with baking paper and cover with cling film. Allow them to rise for one hour at a warm room temperature.

Preheat the oven to 425° F / 220° C.

Mix the potato starch into a cup of cold water, then add to a large pot of water and add the remaining 1 tbsp. of syrup (or sugar) and salt . Bring to a rolling boil and then lower the heat so the water is just simmering. Drop the bagels, two or three at a time into the water.

After about one minute, turn them over and cook for another minute. Take them out using a slotted spoon and place them on a baking tray lined with baking paper. Sprinkle with the topping of your choice*. Place the tray of bagels in the oven, lower the temperature to 400° F / 210° C degrees Celsius and bake for 25 minutes, until they start to brown. Take the out of the oven and let them cool on a rack. They freeze very well.

Toppings can be anything like Sesame seeds, Sunflower seeds, Pumpkin seeds, Poppy seeds and the typical “Everything” Bagel, for which I have written the ingredients below.

Everything seasoning;

Makes about half a cup.