BEAN BROWNIES

The kids and I had a bit of a bake up this afternoon and made these Bean Brownies.

They are seriously delicious so don't let the idea of beans put you off!  Using beans instead of flour makes these Gluten Free and I used dairy free spread instead of butter to make them Dairy Free too.

Ingredients:
1 Tin (1 1/2 cups) Beans well rinsed - I used Cannellini beans today but we also use Kidney beans or Black beans depending on what is in the cupboard.
2 Eggs
3 Tablespoons Dairy Free Spread
¾ Cups Cocoa Powder  I buy THIS Edlyn Cocoa as it has no allergens listed and my son has not had any reaction, I buy it from a local bulk foods store as our supermarket don't stock it.
Pinch of Salt
1 Teaspoon Vanilla Extract
2/3 Cup Sugar
1-½ Teaspoons Baking Powder
 

Preheat oven to 180 degrees.

Grease a 12 hole muffin tray or a brownie pan.

Puree all ingredients in a blender or food processor for about 3 minutes, pausing once to scrape down the sides, the mixture should now be a thick batter.

Spoon the mixture into the prepared pan and bake for 12-15 minutes.

Remove from the oven and let cool a little before removing from the pan.

Have you tried baking with beans before?  Did you love it as much as I do?

Shared By Emily

Fruit Filled Bars - Dairy and Soy Free

 

My kids love these Fruit Filled Bars that are Dairy and Soy free. They are perfect for lunch boxes or an on the go snack.

Here is what you need:

Dough:

125g Dairy Free Spread

1/4 Cup Sugar

1 Egg (or egg replacer can be used)

2 Cups Plain Flour

2 Teaspoons Baking Powder

 

Filling:

1 Tablespoon Corn Flour (Starch)

2 Cups Tinned or stewed Pears, pureed or chopped finely. Or feel free to get creative with Apples, dates, berries etc.  We choose pears as they are low salicylates.

Dough:

In a large bowl cream spread and sugar together.

Mix in the egg. Add flour and baking powder and mix to form soft dough. Set aside.

Filling:
Mix the Corn Flour through the Pear puree. (I find it helps to mix it in with a couple of teaspoons of cold water before putting it in so it does not clump and evenly thickens the puree).

Pre-heat the oven to 180 degrees.

Using two sheets of cling wrap roll half the dough out in between (like in the following picture).  This helps stop the dough from sticking to the bench and your rolling pin as well as helping with the rolling.

 

Remove the top layer of cling wrap and spoon a trail of approximately half the pear mixture along the centre of the dough.  Use the cling wrap to help fold one side over the pear mixture, then again from the other side over the first layer.  Think "sausage roll".

 

Repeat this with the other half of the dough and pear.

Carefully transfer the rolls to a baking tray and cut into the desired size – I have done small squares as these are for my young boys and a large bar would be too much for them in one go.

Bake for 20 minutes or until golden.

This recipe should make 12 small bars or 6 large bars

Shared By Emily