Peppermint Black Bean Brownies. Vegan and Gluten Free.

I feel like my kitchen switches from pumpkin over to peppermint in a matter of days.  The tree is up.  Cards are mailed.  Presents purchased and now it’s time to start baking pepperminty good treats. Actually, healthy vegan and gluten free treats that are protein-packed for recovering muscles.  Swimming is underway and my voracious daughter craves protein-packed snacks before and after practices plus after running and cycling we all need protein.  These are great for on-the-go eating.  Plus, they are healthy and no one will know the better.

Now I know there are like a million and one black bean brownie recipes out there but these are just a decadent little bites packed with mint flavor.  Go big or go home and I went big with the flavor.  Plus I just received some new VegaOne protein powder that I wanted to give a whirl in a not-so-traditional smoothie recipe and it worked perfectly!!!  Ohhhh I may need to step away from the brownies or go for another run.  Ha!

Ingredients:

1 can of black beans (15 ounces) rinsed and drain
2 flax eggs (2 tablespoons of ground flaxseed mixed with 4 tablespoons of water and let sit for 4 minutes)
4 tablespoons of melted coconut oil
1/2 cup of raw cacao powder
1/3 cup of coconut palm sugar
1 scoop of 1.6 ounces of Vega One chocolate flavor protein powder
1 and a half teaspoon of baking powder
1 teaspoon of vanilla extract
1-2 teaspoons of peppermint extract (if you like more – add it)
1/4 teaspoon salt
1/3 cup of vegan chocolate chips (optional)
2 candy canes or peppermints, crushed for topping
Almond milk – if needed to thin out the batter.

Directions:

Preheat your oven to 350 degrees and spray your mini muffin pan with baking spray and set aside.

Place the beans, flax eggs (once they’ve sat for 4 minutes), oil, powder, sugar, protein powder, baking powder, extracts and salt into your food processor.  Blend until blended smooth.  Then add your chocolate chips and pulse a few times.  The batter should be thick but not too thick.  Add a teaspoon of almond milk to loosen a bit if necessary.  The batter should not be loose as traditional brownie batter – more of an icing thick consistency.

Using a small melon baller, I scoop out the batter and add it to each muffin well about 3/4 of the way filled.  I then sprinkle the top of each brownie with crushed peppermint pieces.  Bake for 20 minutes. Remove and let cool.  Then serve and enjoy!

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On the fitness front:

Saturday I ran 4.   Then Sunday I ran 10 miles.  Both runs were a bit faster pace.  Monday I ran 5 a bit slower due to tired legs ~ funny how that happens.  Then today I ran 4 miles on the treadmill and did weights and core.  I was happy to get to the gym when the doors opened at 5a.  I had a doc appointment for my hand today so I had to get my workout done early.

Hope you are enjoying December so far!  Yesterday I ran in shorts, today the snowflakes are falling.  Funny weather.

~oxo

 

 

— Knead to Cook