Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives
Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more
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Vegan, gluten-free
From Taryn, a health and wellness enthusiast who has a passion for
creating, capturing and sharing delicious plant-based recipes.
Taryn is a self-taught blogger, food stylist and photographer, and a
qualified Wellness Facilitator. Her path to wellness embarked with a nearly
fatal diagnosis of Type 1 Diabetes.
She changed her lifestyle, adopted a sugar-free, plant-based diet,
detoxified her body and mind and continues to thrive, inspiring others
through her blog Wellness with Taryn.
Dairy Free
Kid-Friendly
Soy Free
Vegan
Wheat
Free
Cooking time: 60 minutes
Ingredients:
1 can black beans (organic, drained and rinsed)
1 large sweet potato, steamed until soft (preferably the orange type)
4-6 tablespoons peanut butter (sugar-free, 100 percent peanuts)
2 tablespoons flax eggs (2 tablespoons ground flax seeds mixed with 5
tablespoons water)
2 tablespoons chia eggs (2 tablespoons chia seeds mixed with 4 tablespoons
water), optional
3 tablespoons coconut oil (melted)
4 tablespoons raw cacao powder
4-8 Medjool dates, pitted (depending on how sweet you’d like the brownies to
be)
1/4 teaspoon Celtic sea salt
1/2 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon baking soda
Preparation:
- First you want to pre-heat your oven to 356°F and get your baking
tray ready. I like to grease mine with some coconut oil.
- Peel and chop your sweet potato into small chunks and steam until
completely soft.
- Next step is to get the egg replacements ready. So in two separate
bowls, add the 2 tablespoons flax powder and 5 tablespoons water. At the
same time in the other bowl add the 2 tablespoons chia seeds with 4
tablespoons water. Allow these to swell and become almost gel-like in
texture. You can leave the chia eggs out if you want your brownies to be
a little firmer, but I loved the gooey texture.
- Empty your can of black beans into a strainer and rinse thoroughly.
- Add the beans, flax eggs, chia eggs, pitted Medjool dates and
steamed sweet potato into a food processor. Blend.
- Gradually add the coconut oil, raw cacao powder, vanilla extract,
baking powder, baking soda and salt. Blend until a smooth batter is
formed. You may need to stop at intervals and scrape down the sides. If
your mixture is battling to blend, add a tablespoon of water. The batter
should be thick and gooey, and not runny.
- Once you’re happy with the consistency of the batter, pour into your
greased tray. Spread evenly.
- Using two teaspoons (using one to scrape the peanut butter of the
other one), add dollops of peanut butter into the mixture. You can use a
wooden skewer stick to swirl the peanut butter around.
- Bake for 40-45 minutes until cooked through. The edges should begin
to harden and the center should be firm.
- Remove from the oven and allow to cool on a rack for 20 minutes.
- Cut into squares and remove gently with a spatula. Remember, these
brownies are going to be super soft and gooey, just as they should be.
- If you’re having trouble removing them from the pan, allow to set in
the fridge before trying to remove.
- Keep in the fridge.
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