These brownies have no flour and no butter…but they are amazing! Get ready for the secret ingredient – black beans!
Yes, you heard that right. The main ingredient in these Amazing Brownies from SkinnyTaste is black beans. I was a bit skeptical myself as well but decided to go ahead and give it a try, and I am so glad that I did. These brownies are my new favorite dessert, I have made them twice since finding the recipe! So your first question you are asking yourself is – does this taste like beans? No it does not taste like beans at all. All you get is a sweet chocolatey flavor that is enhanced by the instant coffee and semi-sweet chocolate chips! I love them because they almost have a cake like texture that is very satisfying if you have a major sweet tooth like me! Black beans are good for you and this is a good way to sneak them into your diet!
The true test is always the kids. My sister gave one of these brownies to my nephew before I had even told her what they were made of - she assumed a regular brownie. He ate one... and then another.. and another. Later, I asked her if he tried the brownies and she said yes. I said causally said: "oh, those are made of black beans". She was shocked! I told my nephew and he didn't care, he wanted to bring them to his friends in his class ( he is 5)!
What you need:
A food processor
(14 oz) can of low-sodium black beans drained and rinsed
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk or skim milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
1 cup semisweet chocolate chips, divided
What to do
Preheat oven to 350 degrees. Grease a 9×9 inch baking pan generously with a non-stick spray.
In a food processor blend the beans, eggs, cocoa powder, sugar, oil, milk, vinegar, baking powder, baking soda, and instant coffee. Blend until it is the texture of a smooth batter make sure there are no bean lumps. Then fold in half a cup of the chocolate chips.
Pour batter into baking dish and sprinkle remaining chocolate chips over the top of the pan.
Place in oven for about 30 minutes or until a toothpick comes out clean. Let cool and then slice into squares.
Baked Banana with Peanut butter and chocolate chips!
A delicious banana smothered in natural peanut butter baked with dark chocolate chips! Why have I not tried this sooner? I love banana I love peanut butter… of course this is a perfect combination. And you can also add any other of your favorite toppings.
I love to try new and easy sweet deserts to have after dinner that won’t do a lot of damage. All of these ingredients are natural and this sweet indulgence won’t leave you feeling bloated like cake or ice cream. You can do this in the oven or if you are still having fires over a warm camp fire!
What you need (for 1 person):
1 teaspoon of natural peanut butter
1-2 tablespoon of semi sweet dark chocolate chips
What to do:
Preheat oven to 350 degrees.
Slice the banana down the middle just so it’s cut through but not to the skin. Open up the little pouch and spread peanut butter inside. Then squeeze chocolate chips in the center until its filled.
Wrap the banana boat in tin foil and bake for 12-15 minutes until chocolate chips are melted. The banana will turn brown but this is okay.
Weight Watchers Magazine featured a Summer Fruit Galette, or rustic tart, on the cover for July/August 2014. The Summer fruit tart is filled with fresh summer fruit. I decided to make this recipe, a summer Fruit Galette, and use peaches and blueberries that were picked from a farm and taste like the Summer.
I had never heard of a galette before but after some research I learned that it is a free standing rustic tart. The galette originated in France and is often filled with apples, cheese, egg, berries, or similar ingredients. The ingredients from this Galette were picked from Lewin Farm on Long Island.
Summer Fruit Galette is very easy to make and can serve up to 10 people. This is a healthier desert option because less crust is used then in a traditional pie. You can also use fruit that is in season such as peaches, raspberries, or blueberries. According to Weight Watchers the PointPlus value is 4.
Weight Watchers Summer Fruit Galette:
1 1/4 cups of all purpose flour (or you can use whole wheat)
1 tablespoon sugar
1/2 tsp salt
3 tsp canola oil
1 tbsp. cold butter, cut into pieces
3-4 tbsp. ice water
1 1/4 lb peaches, pitted, halved and cut into 1/2 inch wedges (about 6)
6 oz fresh blueberries or raspberries
1/3 cup of sugar
1 tsp lemon juice
2 tsp fat-free milk
1 tsp sugar
Make crust. Pulse flour, sugar, and salt in food processor until blended. Add oil and butter; pulse until mixture is like coarse crumbs. Add 3 tablespoons ice col water pulsing until dough forms. If dough does not come together add another tablespoon of water. Shape dough into ball and wrap in plastic and refrigerator until firm, 1 hour or up to 1 day. *If you do not want to use a food processor you can follow the same directions with a bowl.
Make filling when ready to prepare fruit tart by combining all ingredients in a mixing bowl.
Preheat oven to 375 degrees an cover baking sheet with parchment paper.
Roll out dough on a lightly floured surface area. Transfer onto baking sheet. Pour filling on center of pie crust.
Fold edges of dough up pleating as you go. Brush edges of dough with milk and then sprinkle with sugar.
Bake until filling is tender. 35-40 minutes. Let galette cool and cut into wedges.