Health Snacks from Sweet Pea’s Pantry
Article by Lisa Holland
Lisa Holland is a local runner and fitness enthusiast who also just happens to be an amazing cook! She is the owner of Sweet Pea’s Pantry, providing Jacksonville with healthy and delicious vegan, gluten free meals and desserts.
The Amazing Black Bean Brownies
I love these rich, fudgy and moist brownies! They are so good and comforting that the idea of creating Sweet Pea’s Pantry came from a friends’ encouragement after eating them. They are gluten free and refined sugar free.
I have been making these brownies for close to 5 years and even my most hard core, meat and wheat eating friends love them and beg for more! I have also played around with the recipe by adding cayenne pepper, adding cinnamon and sea salt to the top, adding almonds, coconut, omitting the nuts, the possibilities are endless! This recipe is adapted from Ania Catalano’s Amazing Black Bean Brownies.
Ania says she gets 42 brownies but I only get 21… cut them as big as you like!
4 oz. unsweetened chocolate
1 cup non-hydrogenated butter substitute (I use Earth Balance)
2 cup soft-cooked black beans, drained well
1 cup chopped walnuts
1 tbs vanilla extract
¼ cup natural coffee substitute (instant coffee)
¼ tsp sea salt
4 large eggs
1 ½ cups agave nectar
Preheat the oven to 325.
Line an 11”x18” in baking pan with parchment paper and lightly oil.
Melt the chocolate and butter in a glass bowl in the microwave for 1 ½ – 2 minutes on high until just melted. I always leave a tiny bit solid and just stir until it is melted.
Place the beans, ½ cup of walnuts, vanilla and a couple of spoonful’s of the melted chocolate into a food processor and blend until smooth (the batter should be thick and beans smooth).
In a large bowl, mix together the remaining ½ cup of walnuts, remaining chocolate mixture, coffee substitute and salt, mix well and set aside.
In a separate bowl, beat eggs until light and creamy, about a minute, add the agave and
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about ½ cup. Mix well then pour batter into the prepared dish.
Using an electric mixer beat the remaining egg mixture until light and fluffy. Drizzle over the brownie batter, use a toothpick or fork to pull the egg through the batter for a marbled effect.
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely. I like to let these sit in the refrigerator overnight in the pan and cut them the next day.
Chickpea Breakfast Loaf
This is another of my favorite gluten free snacks. It’s called Breakfast Loaf but I have eaten it at 10 o’clock at night and it’s still amazing! Again, you can play around with this recipe. For example, Publix has a tropical medley in their produce section of nuts; dried papaya, pineapple, coconut, etc. you could chop that up and put it in there instead of the nuts, dates and raisins. However, I would keep the banana it adds the moistness you would otherwise get from oil. I got this recipe from Nisrine Merzouki’s Moroccan Recipe Blog; Dinners & Dreams
Makes 1 loaf
4 tablespoons (1/2 stick) unsalted butter, melted and cooled (I use Earth Balance)
1/4 cup honey
1 teaspoon vanilla extract
3/4 cup chickpea flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
1 banana, mashed
1 cup chopped nuts
1/2 cup chopped dates
1/2 cup raisins
1/2 cup shredded unsweetened coconut
1/2 cup grated carrots
Preheat the oven to 350 degrees.
Line a loaf pan with parchment paper and lightly oil. Mix the butter, eggs, honey and vanilla until well combined. Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl.
Mix the wet and dry ingredients together until smooth and homogeneous. Fold in the banana, nuts, dates, raisins, coconut and carrots. Pour the batter in the prepared pan.
Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.
Sweet Pea’s Pantry