Saturday, November 22, 2014

Sweet Potato Frosting

This is something a little new - up until now. I've spent hours creating one post - the pictures consuming most of the time. Pictures have always been my forte but I realized you sweet readers were missing out on some of my favorite recipes or tips simply because I couldn't make the time to take photos and edit them. Hence, the instagram picture... At first, I hesitated. Surely I was not going to inundate my blog with instagram pictures. But as a busy mom of two and taking on a new business with my husband, I realized the beauty of simplicity. Instagram can be really fun and really wonderful. Plus it makes it a little easier to get a post out there on the world wide web. I want to be able to share with you but sometimes I can't get my camera/spend time editing photos because the baby is fussy or my four year old needs help. Of course, I will continue to post my old-style (wonderfully edited photos and all) but I wanted to let you know, you might see a different kind/way of posting from this point forward - now being a great time to start since my computer is on the fritz and I can't get the post I originally photographed.

And now to the recipe, this is inspired by one of my favorite cookbooks - Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre. If you don't have this book, you seriously need to buy it. It helped me with introducing foods to my now four year old. It also describes the symptoms associated with gluten and dairy intolerance (wish I had known these growing up - would have made my life so much easier). Big Blue Eyes and I recently made the hazelnut gingersnap cookie dough recipe out of it and baked it with the cousins. Totally yummy!

Here is my version of her dairy-free cream cheese frosting. I love the orange of the sweet potatoes! It's so fun without any fake dyes!

Sweet Potato Frosting
2 Steamed sweet Potatoes (still warm)
6 TB coconut oil
2 tsp tapioca flour or arrowroot starch
1/2 cup maple syrup
Pinch of salt

Blend in blender and put in fridge to thicken. Then it can be spread over cakes or squeezed onto cupcakes (pictured here with my vanilla paleo cupcake - anyone interested?).


And by the way there is a Book Promo on Amazon, use code HOLIDAY30 for 30% off one book shipped and sold by amazon. Ends Nov 30th.

Saturday, November 15, 2014

Black Bean Walnut Brownies

Black Bean brownies have been all the rage. These go one step farther, forgoing the extra flour and using walnuts to add extra protein and flavor. A well-rounded treat or a special afternoon snack with a glass of almond milk (or even better pair it with Strawberry Almond Milk or Greener than Grass Smoothie).

Gluten free and dairy free! And all that goodness!

If you are looking for chocolate chips that are dairy and gluten free, look no further! You can find Enjoy Life brand on Amazon. Check them out here.

My little peanut can't get enough chocolate - she takes after her mother. Here she is above showing off her brownie! Yum yum!

Black Bean Walnut Brownies

1 1/2 cup black beans (or 1 can, drained and rinsed)
1/2 cup cocoa powder
1/4 cup coconut oil
3 eggs
1/2 cup walnuts + 1/2 cup to top, chopped
1/2 cup maple syrup
1/2 cup chocolate chips + 1/4 cup to top
1 tsp baking soda
1/4 tsp sea salt

1. Blend all ingredients in a food processor (I love my Cuisinart) until smooth (reserving the walnuts and chocolate chips to top).
2. Pour into a lightly greased 9x13" pan, top with reserved walnuts and chocolate chips and bake at 350 for 25-30 minutes.


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