Healthy with Jodi

cup coconut sugar

Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

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    Jodi’s Fudgy Black Bean Brownies
    Grain/Gluten free, Dairy free, Vegan
    Happily serves 12-15

    ALL ORGANIC INGREDIENTS

    1 Egg Replacer (or 1 egg)
    2 Cups Cooked Black beans
    One Avocado (or 1/2-3/4 Cup coconut oil)
    1 TBSP Vanilla extract
    1/2 Cup Coconut sugar
    2/3 Cup Raw Cacao or Carob
    1/4 tsp Baking soda
    1/4 tsp Baking powder
    Optional: 1/2 cup dairy free chocolate chips

    Preheat oven to 350°.
    Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
    Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
    Add the Cacao, baking soda, baking powder and mix again until smooth.

    Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
    Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
    Cool completely.

    Tips:
    The food processor is best, blends and hides the consistency of the beans.
    Brownies are best cold.
    Can be stored in the fridge or frozen.
    Also tastes good raw, no need to bake if you are in a hurry.

    Chocolate Class! How to make chocolate healthy!

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      Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

      Purple Sweet Potato Brownies
      Grain Free, Paleo, Gluten Free, Dairy free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      2 Purple Sweet Potatoes
      14 Medjool Dates
      1 1/2 Paleo Nut Flour
      4 TBSP Raw CACAO Powder
      3 TBSP Maple Butter
      1/4 tsp Himalayan sea salt

      Soak Date about 1-4 hours. Remove seeds.
      Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
      The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

      Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
      Mix all other ingredients in a bowl, then add cream mixture. Stir well.
      Bake for 20-30 mins on 350 until the toothpick comes out dry.

      Allow to cool 10 mins for the brownies to gel together. (Important step!!)

      Jodi’s Fudgy Black Bean Brownies
      Grain free, Dairy free, Gluten Free, Vegan
      Happily serves 12-15

      ALL ORGANIC INGREDIENTS

      1 Egg Replacer (or 1 egg)
      2 Cups Cooked Black beans
      One Avocado (or 1/2-3/4 Cup coconut oil)
      1 TBSP Vanilla extract
      1/2 Cup Coconut sugar
      2/3 Cup Raw Cacao or Carob
      1/4 tsp Baking soda
      1/4 tsp Baking powder
      Optional: 1/2 cup dairy free chocolate chips

      Preheat oven to 350°.
      Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
      Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
      Add the Cacao, baking soda, baking powder and mix again until smooth.

      Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
      Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
      Cool completely.

      Tips:
      The food processor is best, blends and hides the consistency of the beans.
      Brownies are best cold.  Can be stored in the fridge or frozen.
      Also tastes good raw, no need to bake if you are in a hurry.

      Tiramisu-Dairy Free – Organic

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        Tiramisu
        Vegetarian, Dairy Free
        Happily serves 12

        Tiramisu-Dairy Free

         

        ALL ORGANIC INGREDIENTS

        3 eggs, yolks and whites separated
        ½ cup coconut sugar
        ½ tsp vanilla extract
        8 oz almond cream cheese
        1¼ cups hot espresso coffee
        2-4 tbsp of liquor of choice – I usages Kahlua
        1 Package lady fingers
        Cacao and cinnamon for finishing

        Beat yolks and coconut sugar on medium high for 12 minutes or until white and thick.
        Add vanilla and cream cheese, beat until just combined. Transfer mixture to a bowl, set aside.
        Clean mixing bowl.
        Beat egg whites until stiff.
        Fold ⅓ of the yolk mixture into the egg whites.
        Then gradually fold the remaining yolk mixture in and mix until just combined.
        Mix coffee and Kahlua together. Quickly dip lady fingers in and line the bottom of pan. They will get “soggy” fast, so I wouldn’t recommend dipping more than 2 at a time.
        Spread over half the cream, then top with another layer of coffee dipped biscuits.
        Spread with remaining cream.
        Dust with cacao and cinnamon powder.
        Cover, refrigerate for at least 3 hours, preferably overnight.

        I adapted this recipe from Nagi/RecipeTin Eats, which had already been adapted. I of course am always trying to eliminate dairy and gluten from most recipes. The outcome was a hit at the party, plates were licked clean so I assume it is a keeper recipe!

        Tiramisu-Dairy Free

        Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

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          Coconut flour cacao pancakes
          GF, Dairy free
          Happily serves 12 pancakes

          ALL ORGANIC INGREDIENTS
          1⁄3 Cup Coconut flour
          5 eggs
          ½ Nut milk of choice
          ¼ Cup full fat coconut milk
          ¼ Cup coconut sugar or stevia
          3 TBSP Raw Cacao powder
          ¾ tsp vanilla extract
          Dash of Sea salt
          Coconut oil spray for each pancake

          In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
          Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
          Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
          Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
          Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
          Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
          Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

          Chocolate Nut Butter Cookies

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            Chocolate Nut Butter Cookies
            GF, Refined Sugar Free
            Happily serves 12

            ALL ORGANIC INGREDIENTS

            1 Cup Chocolate Peanut or Sunflower butter
            3/4 Cup Coconut sugar
            1 egg

            Combine all ingredients. Bake on 350 for 7-8 mins.
            If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

            Fresh Cranberry Salsa

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              Fresh Cranberry Salsa

              Vegan, Gluten Free, Refined Sugar free

              Happily serves 24

              ALL ORGANIC INGREDIENTS 

              12 oz package fresh Cranberries

              1/4 Cup Green onion (2-3 stalks)

              1/4 Cup Cilantro (handful roughly)

              1 Jalapeño pepper

              1/2 Cup Coconut Sugar or Monk Fruit

              1/4 tsp Cumin

              2 TBSP Lemon or Lime juice

              Himalayan Sea salt to taste

              Rinse cranberries well.  Dry and discard any wrinkled/old berries.

              Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

              Add everything in a bowl and then stir and serve.

              Jodi’s Chocolate Nut Butter Quinoa Cookies

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                Jodi’s Chocolate Nut Butter Quinoa Cookies

                GF, Refined Sugar Free

                Happily serves 12

                ALL ORGANIC INGREDIENTS 

                1 16oz jar chocolate nut butter 

                1/2 cup rinsed quinoa

                1  free range egg (or 1 chia/flax egg substitute)

                3/4 cup coconut sugar

                1/4 cup coconut flakes

                Dash of cinnamon 

                Mix well and roll into dough balls. 

                Press into mini muffin tin for portion control. 

                Bake at 350 for 7-8 mins or eat raw. 

                More Cookie Recipes

                Jodi’s Fudgy Brownies

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                  Jodi’s Fudgy brownies

                  Grain free, Refined sugar free, Dairy free, Gluten Free,

                  Happily Serves 12

                  ALL ORGANIC INGREDIENTS 

                  1 Egg

                  2 Cups Black beans rinsed, drained & cooked

                  One avocado

                  1 TBSP vanilla extract

                  1/2 Cup Coconut Brown sugar

                  2/3 Cup Carob

                  1-2 tsp Coconut oil

                  1/4 tsp baking soda

                  1/4 tsp baking powder

                  1/2 tsp Himalayan Sea Salt

                  1/2 cup dairy free chocolate chips

                  Preheat oven to 350°. Grease an 8 x 8″ baking stone.

                  Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

                  Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

                  Batter needs to be sticky to be fudgy.

                  If you want it thinner add a tablespoon or so of coconut milk.

                  Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

                  Tips:  The food processor is best.  It  blends and hides the consistency of the beans.