I’m incorporating creative ways to get more veggies & grains in our diet & Im leaning more towards plant based/vegan. This recipe was absolutely easy & delicious. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Fluffy Mashed Sweet Potatoes and Carrots.They would also be delicious as a side to nearly any main, including our Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!), Chickpea Shawarma Salad, or Vegan Nicoise Salad (30 Minutes!). We hope you LOVE these fritters! They’re:Įnjoy them warm or cold (they’re great straight from the fridge) and plain or topped with coconut yogurt, hummus, or garlic dill sauce. Swoon!įor even crispier patties, the fritters can be transferred to a 400 degree Fahrenheit oven and cooked for an additional 10-15 minutes. Then the dough is formed into patties and pan fried until both sides are golden brown and crispy. Other gluten-free flours such as coconut flour or almond flour may work, but we haven’t tried them and can’t guarantee the results. Then gluten-free flour (we like our DIY blend) is added to absorb excess moisture and allow the fritters to crisp up nicely. If vegan, a flax egg may work for binding, but the fritters will likely be more fragile. It’s a great way to use up leftover quinoa! Then add the veggie mixture to a mixing bowl along with already cooked and cooled quinoa. Next, add chopped greens (we like spinach) and cook briefly until wilted. This adds a caramelized flavor and also softens the veggies before adding them to the quinoa and eggs. Then I could have modified it by adding more sugar to the recipe and maybe a bit less beans? Not sure.Start by sautéing onion and shredded sweet potato in avocado or coconut oil and seasoning with salt and pepper. I love minimalist baker, but I wish I’d seen a more critical review with suggestions. Pros: They look beautiful and the texture is wonderful. Perhaps my sugar wasn’t quite at “heaping” levels.įYI It was more edible to me when i put some peanut butter on it, but I don’t want to have to eat my brownies with peanut butter.įor background: I used a fraction fewer black beans (some fell on the counter when transporting them to the food processor), 3 chocolate chips pressed into each brownie, and some chopped pecans on top. Maybe I need to add more sugar? For reference, I used cane sugar. Problem Solving ideas: Could that be caused by using too much cocoa powder? Or maybe I need a higher quality cocoa powder (I used Whole Foods brand). The flavor was just too sharp and not sufficiently sweet for my taste buds. I am a person who likes my coffee with lots of milk and sugar, so maybe that’s my problem. I bought a vegan black bean brownie at a farmers market last month and really enjoyed it so I don’t think it’s just the fact that it’s black bean based.Ĭons: Strong black bean flavor, a bit like “burnt coffee”. I really want to like these but I just can’t get around the bean flavor. I’m brownie lover who hasn’t been able to find a recipe I love since I went vegan 7 years ago. Refined-Sugar-Free Turtle Brownies (GF).Vegan Gluten-Free Peanut Butter Swirl Brownies.Hooray for healthy deception! More Black Bean Brownie Recipes Wish me luck! In the meantime, bake these brownies and tell no one what’s inside…until they’re three bites in and begging for the recipe. How convenient!Įnjoy these plain, with some vegan ice cream ( coffee, chocolate, or vanilla), dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea).īetter yet, I have another idea for these beauties coming up next week. Plus, you don’t have to dirty a knife cutting into them – they’re already baked into bite-size deliciousness. The edges have a slight crispness and the inside is all fudgy, chocolaty goodness. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin.ĭoes clean up get much easier than that? Let me answer that, NO.īesides being simple they’re insanely delicious. These brownies are ridiculously simple to make. Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” See, I do reason sometimes, especially when it comes to dessert. The worst part? I’d wasted an entire bar and a half of my favorite dark chocolate and a decent amount of Earth Balance in the process. They didn’t set at all and sort of remained “soup” in the pan. Just last week I attempted a vegan gluten free brownie recipe that was a total flop.
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