Happy Herbivore Blog

Fat-Free Vegan White Bean Strawberry Blondies Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I've always thought "Blondies" were a white brownie (of sorts). So when my black bean brownies came out better than I could have ever imagined, I wondered if I could do the same with blondies. I realized rather quickly, hell yes I can! 

To make the blondies, substitute white beans for black beans, pure maple syrup for agave, omit cocoa and add 1/3 cup strawberry jam and an additional 1/4 cup oats.

Recipe:Black Bean Brownies

Prep time: | Cook time: | Total: | 9 servings

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

Ingredients

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.


Yosemite

Posted by: Lindsay S. Nixon |

Category: Travel

Scott & I spent the weekend in Yosemite, easily one of the most beautiful places on earth. These pictures don't do Yosemite justice but I'm sharing them all the same. We also have over 100 photos up on flickr, including photos of deer! I was also pleasantly suprised with how vegan-friendly Yosemite and the surrounding areas are. In Yosemite, I was able to find plenty of vegan food from soy yogurt to alternative baking co. cookies to cereals, Amy's frozen foods and the usual: canned beans, soups, bread, etc. We stayed 13 miles south in Bass Lake (also exceptionally beautiful) and our campsite's 'lodge' offered a vegan boca burger which hit the spot after a strenous 6.6-mile hike to the top of Yosemite Falls.

Now for the picture show!

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Hugging a giant sequoia in Mariposa Grove

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Resting among beautiful giants in Mariposa Grove.

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Yosemite Falls. We hiked to the very top of the falls!

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Hiking is the best workout! Just pass the tree line...

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At the Yosemite Falls Observation Deck. Elevation 6,740 feet.

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Catching a rainbow on the way down...

Low Fat Vegan Black Bean Brownies (Gluten-Free)

Posted by: Lindsay S. Nixon |

Category: Recipe

Black bean brownies have made their rounds in the diet circuit for years and more recently have popped up on vegan blogs. I'd never been much attracted to them but then my good friend Tara insisted I try my hand at a healthy vegan version. Oh, my! Why didn't I listen to Tara sooner?

This recipe and over 175 recipes are in my new cookbook

black bean brownies

These brownies are really, really good... and so easy to make, too! Since they're also flourless, they're a bit dense and fudge-like. It's amazing how they don't taste like beans... and just to be certain, I had Scott sample the batter AND the brownies before I told him the magical ingredient! He had no clue! So stop what you're doing and run full-speed to the kitchen and make these brownies!

black bean brownie

Nutritional Info: 85 calories, 1g fat, 16g carbs, 4g protein (without optional sugar)

Recipe:Black Bean Brownies

Prep time: | Cook time: | Total: | 9 servings

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

Ingredients

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.