i söndags var jag hem till mica och provade lite nyttigare recept, och det blev så sjukt gott så måste dela med mig!
dom e inte bara nyttigare, dom är oxå veganska!
tanken var först att jag skulle konvertera måtten till dl men jag orkade inte, så här kommer dom recepten på engelska!
Black Bean Brownies
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
- 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
- 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.
- Calories: 115
- Fat: 5.5g
- Carbs: 15g
- Fiber: 3g
- Protein: 2.5g
Genius Chocolate-Chip Blondies
(makes an 8×8 pan)
- 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- level 1/4 tsp salt
- 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
- 2 tsp vanilla extract
- 1/4 cup ground flax or quick oats (20g)
- 1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
- optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a good food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.
(based on 15 squares)
- Calories: 95
- Fat: 2.5 g
- Carbs: 15 g
- Fiber: 3 g
- Protein: 2.5 g
( recipee from http://chocolatecoveredkatie.com )
No Grain Protein Cinnamon Rolls (NOT VEGAN)
- Fitnessguru One Whey Pistachio Coconut or French Vanilla – 1 scoop (i used cappuchino flavoured instead)
- Quinoa flour – 1,5dl(1/2 cup)
- Almond flour – 1dl (1/3 cup)
- Psyllium Husk – 1 tbps
- Baking Powder – 2 tsp
- Cardamom – 1/2 tsp
- Salt – Pinch of
- Cocout Oil – 2 tbsp
- Apple sauce, unsweetened – 2 tbsp
- Egg white – 1dl (1/3 cup)
- Fresh dates, pitted – 3
- Raisins – 0,5dl(1/6 cup)
- Cinnamon – 1 1/2 tsp
- Alpro Almond Unsweetened – 2 tbsp
- Preheat oven to 175C/350F.
- Mix all dry ingredients in a bowl.
- In another bowl, melt coconut oil and mix it with the egg white and apple sauce.
- Mix together the dry and wet ingredients until a dough forms.
- Put the dough in the freezer for about 15 minutes to harden slightly.
- Mix all ingredients for the filling in a food processor or with a hand blender.
- Place the dough between two greased (I used coconut oil) parchment paper and roll it out.
- Add the filling, roll it up and cut it into 6 pieces.
- Bake the rolls on a parchment paper in the center of the oven for about 12 minutes
Nutrition facts: Calories: 175 kcal;Fat: 8.9 grams; Protein: 8.4 grams;Carbs: 15 grams;
( Recipee from http://majaskitchen.se )