Black Bean Brownies with rich benefits!

  • INGREDIENTS:
  • 10 oz can black beans, drained and rinsed.
  • 1/2 cup almond butter (or macadamia or cashew butter)
  • 1/3 cup date paste (moistened with water to help mix)
  • 2 flax eggs
  • 1/4 cup fine almond flour
  • 1/4 cup cocoa powder
  • 1/4 raw cacao
  • 1/4 cup blackstrap molasses (about 4 flowing Tablespoons)
  • 2 Tablespoons melted coconut oil
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon vanilla bean paste (optional)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • fine salt grater to add fine powder to top
  • 2 Tablespoons of water to use in food processor to help mix
  • 3/4 cup chocolate chips (with stevia or other lightly sweetened only versions)
  • OPTIONAL–for sweet tooths–omit date paste, increase black beans to be 15-16oz (or 1 full drained can), and replace molasses with 1/4 monkfruit granules… but using something like coconut palm sugar would make it most like a normal brownie. My version with above listed ingredients are for non-sweet-tooths and it is quite satisfying!

WHAT TO DO :

  1. Put all wet ingredients in first and slowly incorporate dry ingredients in gradually as food processor makes it in to a thick, smooth batter.
  2. Spoon and level batter into a baking pan…8×10 would be best as dates make this brownie rise a bit… but 8×8 would be fine, too
  3. Mix chips into top third of the batter
  4. add fine freshly grated salt powder to top of prepared batter to bake
  5. bake for 25 minutes at 350 degrees…. check if ready with a toothpick.
  6. Enjoy with nice-cream on top as a nourishing dessert snack.

WHY organic, unsulphured MOLASSES? It offers minerals that are enriching…iron, potassium, B6, and calcium…as well as an earthy caramelly old-world flavor that is deeper than just simple sweeteners. I believe every ingredient should have a body-blessing-benefit!

Carrot (Cake) Blondie Bar Vegan & GF

INGREDIENTS:

  • 1/8 pineapple chopped well in food processor
  • 3/4 cup date paste
  • 2 flax eggs (2 Tablespoons ground flax with 6 Tablespoons on preferred non dairy mylk)
  • 1/2 cup coconut oil (I like Dr. Bronner’s)
  • 2 Tablespoons of vanilla extract
  • 3/4 cup fine almond flour
  • 1/3 cup tiger nut or oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. Himalayan Pink Salt
  • 1/2 tsp. all spice
  • 1/4 tsp. nutmeg
  • 1 Tablespoon Ceylon Cinnamon
  • 1 1/2 cup shredded carrots
  • 1 1/2 cup walnuts and/or pecans
  • 1/4 cup raisins (golden ones might be fun!)
  • FROSTING INGREDIENTS:
  • 1 cup soaked Indonesian cashews
  • 1 cup warmed/soften coconut manna
  • 1/2 of coconut mylk cream (1/2 of the thickened cream from chilled coconut mylk in full-fat can)
  • 6 drops of Lakanto or oth.monkfruit (liquid stevia if you don’t have)
  • 1 Tablespoon vanilla extract
Mixture is now ready to put in baking pan!

WHAT TO DO:

  1. Mix wet ingredients : pineapple, date paste, flax eggs, coconut oil, vanilla extract
  2. Add flours, baking powder, salt, all spice, nutmeg, cinnamon and mix in mixer stand
  3. Toss in carrots, then nuts, and raisins and mix a bit more.
  4. Prepare 9×9 pan and fill with thick, moist mixture
  5. Bake 40 minutes at 350 degrees
  6. Let cool
  7. After blondie bar is cooled, put the frosting ingredients in a food processor until smooth…and smooth on top of blondie.
  8. Cool in fridge and cut into bars… these have dense, chewy, but textured consistency like a brownie, but it’s a carrot blondie for those times when I get a craving for Carrot Cake– this is a vegan, whole-food option to enjoy.
close up of cross section when cutting up into bars

HEAL-PUP-PAIN TREATS

  • INGREDIENTS -ORGANIC ONLY
  • 1/4 cup coconut manna
  • 1/4 cup peanut butter
  • 1/3 teaspoon cinnamon
  • 2 Tablespoons turmeric – can increase if your pup accepts
  • 11 full droppers of Hemp oil – each dropper being 6mL = bit more than 2 fl. ounces)
  • 22 full droppers of CBD = 132 mL = more than 4 fl. ounces.
  • Pet kelp
  • Arnica Montana… each in 30mg portion of this homeopathic pill

WHAT TO DO:

  1. in double boiler gently meld together peanut butter and coconut manna. It’s simplest if you warm water and add your glass jar of coconut manna and then put soft manna into a measuring cup, then add the softened peanut butter and mix together. You can put the glass measuring cup in the warm water and mix well.
  2. DO NOT HEAT THE MANNA AND NUT BUTTER MIXTURE BEYOND THE MINIMUM WARMTH NEEDED TO SOFTEN AND MIX. YOU DO NOT WANT TO USE EXCESS HEAT BECAUSE IT MAY ALTER THE HEMP AND CBD EXTRACTS.
  3. Add turmeric and cinnamon and make sure it is mixed together evenly and thoroughly.
  4. After you make sure the mixture is only slightly warmed and not too cool (you need to pour into candle molds, so bit warm is easiest,) add all the HEMP and CBD to your mixture.
  5. Pour into candle molds — this recipe accounts for 44-45 little candle mold servings and gives about 3mg of CBD and 1.5 of HEMP.
  6. Sprinkle pinch of pet kelp on each molded mixture.
  7. Drop on Arnica Montana pill into each as final add.
  8. Chill to solidify in freezer and store there or in fridge.
  9. Give one daily to your tender-jointed or muscle-strained pup.

NOTES:

  • Choose your favorite HEMP and CBD extract. I chose one called Dope Dog for CBD because of the wild caught salmon oil used to add other benefits of this darling little holistic goodie. In this recipe, I used Charlotte’s Web hemp oil, but may leave out in future and opt for just CBD.
  • They are simply delicious goodness added goodies for my furbabies.

Healing and real relief can take time, so consider this one part of your fur famiy’s food-as-medicine practice! We also balance between Holistic treatments like acupuncture and cold laser therapy… and westernized doggie pain meds when the pain is sudden and too acute to wait on relief. Health is a gift that requires balance, prayerful intuitive decisions, and some patience. Bless you and your family!

With drooly Love, Jane, Rocky, and Tessa.

NOT-A-CCINO WHITE CHOCOLATE FUDGIES – Vegan, Keto

Looks like cookies and cream and kinda tastes like it, too, but the recently rediscovered secret ingredient actually has overtures of chocolate and coffee without the caffeine!!! So, this is an offering to those who miss a touch a sweet, want the resistant softness of fudge, yet want to feel like a grown up kid having coffee tinged oreo-like treats. This is a unique one for sure!

  • INGREDIENTS: (recipe still being tweaked by jane, but still good!)
  • 2/3 cup raw cacao butter
  • 1 cup coconut milk
  • 1/4 cup coconut oil
  • 2/3 cup coconut manna
  • 2 teaspoon vanilla extract (no alcohol)
  • 2 Tablespoons Ramon seed powder (stir in last.)
  • 2 Tablespoons MCT powder
  • 15 drops of monkfruit liquid sweetener
  • 3 Tablespoons of granulated monkfruit
  • 1/8 teaspoon salt
  • 1/2 teaspoon of cinnamon

WHAT TO DO:

  1. In a double boiler, gently melt cacao butter and coconut manna.
  2. Add coconut milk and oil… and stir until fully incorporated.
  3. Take off heat.
  4. Add monkfruit drops and granules, MCT, vanilla extract, salt, cinnamon.
  5. Prepare your brownie pan (10×10 for thin fudge and 8×8 for thicker) by lining it was parchment paper.
  6. Add in Ramon seeds and stir until just combined.
  7. Pour into pan and top with raw coconut flakes/
  8. Chill overnight.
  9. Slice up and serve. Leave in refrigerator for longer keeping, but can leave out a room temperature without worries of melting 🙂
Stacking up those ketones with the MCT infusion here!

ESSENTIAL SEED TOAST…strangely addictive! – Vegan, Keto

Another baked item I made the day before I plunged into Vegan-Keto eating as a just in case measure. I’m so glad I did… this was a go-to snack and meal-maker more often than I expected! It is also so delicious and very filling somehow all on its own–whether or not you toast it. I sliced, then froze my bread loaves so they would be easy to pull out and simply allow to defrost or lightly toast. Great either way! Don’t laugh, but you’ll see what I mean when I say this feels like an old-school style bread from generations past.

  • INGREDIENTS:
  • 1 cup raw sunflower seeds (prefer sprouted)
  • 1 cup raw pumpkin seeds (prefer sprouted)
  • 1/4 cup cup psyllium husks
  • 1/4 cup chia seeds
  • 1/2 cup pea protein powder
  • 1/2 teaspoon Himalayan Pink Salt
  • 1/2 teaspoon finely ground nutritional yeast
  • 1/4 cup tahini warmed to room temperature
  • 3 Tablespoon extra virgin olive oil
  • 2 Tablespoon ground flax
  • 1 slightly overflowing cup warm filtered water

WHAT TO DO:

  1. Line your bread loaf pan with parchment and preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, mix together, seeds, psyllium, salt, nutritional yeast, flax, and pea protein.
  3. In glass measuring cup, combine warm water tahini, and olive oil.
  4. Pour wet mixture into large seed bowl. Stir well so all combined with no powdery areas.
  5. Once well mixed, portion the thick dough into bread pan and use spatula to even out. You may need to tap the entire bread loaf pan on your countertop to even everything out well.
  6. Bake for 80 minutes or until you see a nice golden browning of the top. Should be super crusty 🙂
  7. Remove from oven and cool.
  8. Slice, save a few in the fridge and store the rest in the freezer.

Peanutty Cloud Cookies Vegan, Keto, GF

Wanted a quick, easy, crowd pleaser… peanuts are a fav, but you can sub with any other nut butter if your loved one needs to avoid peanuts as they are a high-allergen food. If you can enjoy peanut butter, then this is a soft, chewy, cheer-you-up cookie…

  • INGREDIENTS: (not finalized yet by Jane… still testing)
  • 1/4 (no more than 1/3) cup smooth organic only roasted peanut butter
  • 6 Tablespoons non-dairy mylk of choice (use for flax eggs)
  • 2 flax eggs (using mylk) –make sure not too watery.
  • 1/4 cup ground golden flax seeds
  • 4 Tablespoons granulated monkfruit sweetener; 5 Tablespoons if you want a sweetness that’s evident.
  • 1 teaspoon vanilla extract
  • 1 tablespoon MCT powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • optional: red salt or large salt flakes for topping along with a dash of cinnamon… or a peanut or sachi inchi seed with fine dusting of salt.
  • note—this makes 6-8 large spoon rounded drops… so best to double up on ingredients… and make more to share!
  • on aside–I found that adding a vegan protein powder scoop makes the cookie less dense and puffy somehow… let me know what it does for you!

WHAT TO DO:

  1. Prep your silicone cookie sheet with little coconut oil or line your baking pan with parchment paper. Turn on oven to 350 degrees F.
  2. In large bowl, mix together all the wet ingredients: nut butter, flax eggs, mylk, sweetener, and vanilla extract.
  3. In other bowl, whisk together MCT powder, cinnamon, flax grounds, salt, baking powder… then add and incorporate into larger bowl of wet ingredients. Add 1 Tablespoon of water if too thick to mix.
  4. Once dough is well mixed, it will seem a bit wet, but should hold together well enough for you to drop the slightly gooey dough onto the baking sheet.
  5. Use two spoons or a scooper to make each a uniform size, if you care to! Try to make them a circular as possible, because these guys may spread.
  6. Sprinkle each with your choice of salt topping and cinnamon or a simple half peanut with cinnamon or a sachi ichi seed.
  7. Bake for 28-30 minutes depending on your oven–so a nice golden browning happens. The inside is moist so the outside needs to be well done 🙂
  8. Remove from oven and let cool.

Easy to eat…soft like pillows, yet a bit chewy… it makes me feel like a kid again. I would totally put two cookies to sandwich berries! Or banana slices if this were not supposed to a keto-friendly treat!!!

Fresh out of the oven!

KETO-NOLA … earthy, grainless Granola greatness- Vegan, Keto

This crunchy goodness is hard to stop eating! It’s so light, but delights the crisp hankering I get sometimes with a good balance of salty sweetness…. it is, however, NOT sweet. Take out the bit of monkfruit entirely and just rely on the freeze dried berries and let your tastebuds enjoy a nutty earthy satisfaction that will help break the addictive very-sweet-addictive granolas often found in your grocery stores…!

  • INGREDIENTS:
  • 1 cup wild soil almonds
  • 1 cup halved and coarsely chopped Indonesian cashews
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 4 Tablespoons chia seeds
  • 8 Tablespoons ground flax seed
  • 1 cup sliced almonds
  • 1/2 Tablespoon cinnamon
  • 1/2 teaspoon Himalayan pink salt
  • 6 Tablespoons coconut oil
  • 2 teaspoon vanilla extract
  • 3/4 cup freeze dried berry of choice
  • 2 cups coconut flakes (1/2 in at start and 1/2 mixed in later)
  • 1 teaspoon cayenne (more for option… and have turmeric on hand.)
  • 1 Tablespoon of golden monkfruit granules (omit if you want NO sweetened flavor outside of berries!) It’s still soo good with mylk!

WHAT TO DO:

  1. Line two baking trays with silicone baking lining and set your oven to 250 degrees Fahrenheit.
  2. Meld together coconut oil, vanilla, and sweetener…turn off heat.
  3. In very large mixing bowl, put together rest of ingredients EXCEPT 1/2 of your coconut flakes (do not use shreds, please.)
  4. Pour melty oil mixture into the large bowl and toss well.
  5. Divy up the granola mixtures between the two pans… you can spice up one of the pans with more cayenne or other savory powder like turmeric! Spread the mixture well in order to bake evenly.
  6. Bake for 25 minutes and sprinkle rest of your coconut shreds and stir into the mixture.
  7. Bake for another 20 minutes… watch carefully so it bakes evenly and crisps to a golden level. Burning would be sad thing … 😦
  8. Remove from oven and let cool for 30 minutes
  9. Add your freeze fried berries.
  10. This is enough to make a batch for yourself and have a giftable goodies for a foodie friend!

NOTE: for the most nutritious option would be to do all but bake and instead use a dehydrator for 12 -24 hours after soaking and activating each seed and nut prior to mixing. It takes more time, BUT the granola would be raw and living–offering you more than a baked option. Bake if you really prefer the crunch factor! Honestly, sometimes, I need a good crunchy snack!

I really love eating this when I need something with texture… or on top of my chia puddings… or actually, anytime. I’ve become more drawn to the the savory side of this than the sweet side, so I’ve surprised myself and avoided the berries at times! I think you’ll enjoy this over most store-bought varieties of granola laced with way too much sugary stuff.