Today we welcome Kym from Free Spirit Eater back to Easy Eats.
Kym was a blog intern a few months back, and I’ve asked her to give us some
healthy recipes to keep us going in our new year!
Check out her Mahi Mahi Tacos and Vegan Chocolate Panna Cotta!
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Hold on. Did you read that correctly? Yes, this brownie is made with black beans!
High in protein, this Latin American staple is also a regular in vegetarian and vegan fare thanks to its nutritious properties. Here, it’s the hearty structure of a deliciously healthy bit of chocolate. We love brownies (and these are some that love us back)!
Black Bean Espresso Brownies
1 cup of cooked black beans
1/3 cup of honey
¼ cup of coconut oil
2 teaspoon of vanilla extract
1 egg
3 tablespoons of unsweetened cocoa powder
½ cup of cooked quinoa
¼ teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of espresso powder
8 oz of dark chocolate chips
Preheat oven to 350° F. Grease an 8 inch square pan.
Puree beans in a food processor until they become a paste. No lumps! Place ingredients in the food processor in the listed order up to chocolate chips, blending after each one. When batter is smooth, remove the blade and mix in chocolate chips in.
Pour batter into prepared pan. Bake for 15-18 minutes.
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Kymberlee Fajardo is a freelance food culture writer & photographer currently residing in Northern New Jersey with her soon-to-be husband, Chef Tim. A former NYC culinary school graduate and line cook, she uses her professional culinary training to create guilt free dishes using fresh seasonal ingredients. Follow Kym’s weight loss journey paired with healthy recipes and fitness tips on her blog Free Spirit Eater.
Or reach out to her via Twitter or Facebook.
