Happy New Year everyone! It has been a long time for me to sit down and start blogging again. There has been so many changes not only in our lives but in our community as well everything from stores not taking paper coupons and going digital to stores going out of business like the local dairy that in itself was a lost for us. I am going to kick this off with a pantry cleanout which you can join us as well.
One of the things that has changed in our home is us going to the local food bank though several times that fact has backed fired on us in a sort of good way. Since we are a family of 3, many of our friends of older age or a family of less then 2, will give us their extra. For example we get 2 bags of beans, so we know that at least 4 more bags will show up at our house. Yes, we do give items away though my fear is that it will still end up back at my house.
Also if you click on the title above the recipe, you will be able to print off this recipe.
On that note I have decided to do a Cleanout Pantry Series, starting with
Pumpkin Black Bean Brownies (click here to print)
Brownie Base
2 cans of drained and rinsed black beans
1 cup of maple syrup
1/2 cup coconut oil, melted
4 tsp vanilla
4 T cocoa powder
1 c oats
1/2 tsp salt
1 tsp baking powder
1 c chocolate chips
Pumpkin Base
4oz cream cheese, softened
1/2c pumpkin puree
1 egg
2 T maple syrup
1 1/2tsp pumpkin pie spice
Instructions:
Preheat oven to 350F
Grease 9x13 glass baking dish with butter and set aside.
In Blender, combine all brownie items except the chocolate chips. blend until the batter is smooth. Pour into the baking dish, sprinkle on chocolate chips.
Wash out blender then add in Pumpkin mix and blend. Dollop the pumpkin onto the brownie base. You can then take a butter knife and drag it through creating a swirl if you like.
Bake for 40min or until the edge of the brownie start to pull away from the edge of the pan.
Brownie will be gooey and fudgy, cool for 10min then shove in fridge this will make a firm brownie.