I was delighted when I was contacted by Carrie of Carrie on Vegan blog and offered a free download of her vegan recipe app Vegan Delish. I had the app downloaded for less than five minutes before I was in the kitchen whipping up Carrie’s brownies. It seems recipes for black bean brownies are ubiquitous these days though I hadn’t tried making any yet, and I was most intrigued by Carrie’s spinach black bean brownies that were completely whole foods based: no sugar, salt or oil.
The result: the brownies were super easy to make and they have the perfect fudgy texture. On their own the brownies aren’t very sweet (if you’re used to typical brownies), but the vanilla cream frosting is a perfect sweet topping without sugar. When the kids asked for seconds, I didn’t hesitate to give in! I even had one for breakfast the next day! I’ll certainly be making them again.
Carrie has kindly given me permission to publish her recipes for Spinach Black Bean Brownies and Vanilla Cream Frosting here. Photos are courtesy of Vegan Delish.
Spinach Black Bean Brownies
- 2 cups medjool dates, pitted
- 2 cups baby spinach
- 1/3 cup unsweetened non-dairy milk (if needed to blend)
- 1/3 cup rolled oats
- nonstick cooking spray
- 1 tablespoon chia seeds
- 3 cups black beans
- 1 teaspoon vanilla extract
- 1/3 cup carob powder
- 1/2 cup unsalted almond butter
1. Bring dates to room temperature.
2. Preheat oven to 300° F or 150° C.
3. Lightly spray a large baking dish with non-stick cooking spray and set aside.
4. Combine beans, dates, almond butter, oats, vanilla extract, chia seeds, spinach and carob powder in a high-speed blender and process until as smooth as possible, using the tamper to push the ingredients into the blade. Add unsweetened soy milk if necessary to blend.
5. Pour batter into baking dish and bake for one hour. Drop the temperature to 250° F or 120° C and bake for another hour or until the top of the brownies have started to brown slightly.
6. Alternatively, you can bake the brownies at 375° F or 190° C for 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350° F or 180° C.
7. Let brownies chill completely before serving, preferably overnight in the refrigerator. Serve with Vanilla Cream Frosting, if desired.
Vanilla Cream Frosting
- 1 cup medjool dates, pitted
- 1/2 cup unsalted cashews
- 2/3 cup unsweetened soy milk
- 1/2 teaspoon vanilla extract
1. Combine cashews, soy milk, dates and vanilla in a high-speed blender and process until smooth.
Other recipes in the app that look great that I’ll try soon are Chocolate Buckwheat Brittle, Sweet Potato Cookies and The Ultimate Tofu Burger (that comes with a great tip for freezing and defrosting tofu to get the perfect burger texture). I appreciate the organization of the app: you can search by category like Breakfast or Gluten-Free, keep track of your favourites, write recipe reviews and export an ingredient shopping list. All recipes have colour photos (I’m really not a fan of cookbooks without photos, I need the photos!). You can get the Vegan Delish app for your iPhone or iPad for the introductory price of $1.99; not bad for 75 recipes! Find out more at Vegan Delish.com.
Carrie has kindy donated one free download of the Vegan Delish app to a lucky Earthgiven Kitchen reader. To enter, leave a comment on this post by Thursday, March 21st — tell me what you’re most looking forward to this spring! On March 22nd I’ll randomly select one winner from everyone who comments. You’ll have to act fast if you’re the winner as the code must be downloaded by March 26th. Good luck!
March 22nd Update: And the winner is….. April! Congratulations! I will send your email to Carrie who will email you your download code. Thanks for playing!