Search

Rachel's Fit Kitchen

plant based + tasty + easy

Tag

walnuts

Fudgy Walnut Brownies

How do you like your brownies? Crispy, chewy or fudgy? I like mine to crispy on the outside and fudgy on the inside! …. and if given the choice, I like my brownies to be healthy (but not necessarily taste healthy hehe).

These brownies are gluten free because no flour is used! Instead cacao powder and black beans are used to create super rich and fudgy brownies. Don’t worry about the black beans… I know it’s kinda weird…but I promise you won’t taste them!

brownies7

Ingredients
1 15oz / 425g can black beans, well rinsed and drained
2 tbsp ground chia seeds
5 tbsp coconut oil
3/4 cup cacao powder
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 tsp baking powder
Pinch of salt
1/2 cup raw walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Line a 8 inch/20cm rectangle baking tin with parchment paper. Spray with cooking oil (this will help to form crispy edges).

4. Put all remaining ingredients into a high powered blender (besides the walnuts) and blender until well mixed and beans are puréed. Scrap down the sides. Add a little bit of plant milk if you find the mixture is too thick (don’t add more than 1/4 cup of plant milk).

5. Add the walnut pieces to brownie batter and mix well.

6. Spoon brownie mixture into the prepared baking tin.

7. Bake for 25 minutes or until a skewer inserted into the brownie comes out clean.

Allow to cool for a few minutes before eating. Dust with cacao powder, if desired.

Enjoy!

Cut into 9-12 brownie slices

Banana & Walnut Muffins

This is my mum’s banana and walnut muffin recipe!

My mum, who is a naturopath in Australia, has been baking a batch of these muffins every week for years. Sometimes she’ll go a little wild and use pecans, almonds, nutmeg or allspice… but banana, walnut and cinnamon is our favorite combination 😀

The muffins will keep in the refrigerator for a few day or you can pop them in the freezer. These muffins defrost really well, which means you’ll always have healthy sweet treat to accompany your morning coffee.

banana-muffins

Ingredients
3 spotty bananas, mashed
2 tbsp ground chia seeds
2 tsp baking powder
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup vegan butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
2 tsp ground Dutch cinnamon
1 1/2 cups almond meal
1/2 cup gluten free flour
1/2 cup walnut pieces

Method
1. Preheat the oven to 350F/175C.

2. Prepare chia eggs by mixing together ground chia with 5 tbsp water. Allow to thicken for five minutes. 

3. Combine baking soda and lemon juice, stir well. 

4. Into a large bowl add lemon mixture, mashed banana, chia eggs, sugar, vegan butter, almond milk and vanilla extract. Mix well.

5. Add remaining ingredients to wet mixture. Stir well.

6. Spoon muffin mixture into a greased muffin pan. Top muffins with banana slices.

7. Bake for 20 minutes or until a skewer inserted into a muffin comes out clean.

Allow to cool for a few minutes before eating. Enjoy!

Makes 12 muffins

memum
Mum & I hanging out in Byron Bay, Australia, December 2014

A WordPress.com Website.

Up ↑