What can I say, I was craving something sweet and anything involving coconut and/or blueberry sounded like a great option. Turns out, it was. Enjoy!
• 2 eggs
• 2 tbsp butter (melted/at room temp.)
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted/at room temp.)
• 1 tbsp vanilla extract
• 1 cup unsweetened coconut flakes
• 1 cup rolled oats
• 3 tbsp collagen
• 2 tbsp coconut flour
• 3/4 cup blueberries
1. Preheat the oven to 350°F.
2. Lightly grease 9″ x 9″ pan with coconut oil spray and/or butter.
3. In a large bowl, beat eggs, then add butter, maple syrup, coconut oil & vanilla extract.
4. Once the wet ingredients are thoroughly mixed, stir in coconut flakes, oats, collagen & coconut flour, then gently fold in the blueberries.
5. Evenly distribute in pan and bake for about 35 minutes, or until top becomes golden brown.
6. Allow to cool, cut into squares and enjoy!
Today’s recipe is a variation of a breakfast bread recipe I previously posted! This one has less flour which I’m happy about. (: Please note, I didn’t indicate “organic” on the ingredients for the sake of redundancy, but try to use organic ingredients whenever possible!
• 1/2 cup grated zucchini (~1 zucchini)
• 1/3 cup grated carrot (~1 carrot)
• 2 ripe bananas
• 2 eggs
• 1 cup full-fat Greek or plain yogurt (Nancy’s is my absolute favorite)
• 1/4 cup coconut oil
• 1/2 tbsp vanilla extract
• 1 2/3 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/8 cup gelatin (Make sure to get this one in the green container! The type in the red container will leave you with a funky consistency as it’s used to make jello.)
• 1/3 cup dark chocolate chips (I get mine from the Whole Foods bulk section)
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened shredded coconut
1. Preheat oven to 350 F.
2. Grease 9″ x 5″ loaf pan with either coconut oil or butter, set aside.
3. In a large bowl, combine the zucchini, carrot, bananas, eggs, yogurt, coconut oil and vanilla extract.
4. In another bowl, mix together the flour, baking soda, baking powder, cinnamon and gelatin.
5. Combine the wet and dry ingredients and stir until combined.
6. Gently fold in the chocolate chips, walnuts and coconut.
7. Pour the batter into prepared pan and bake for about 50 minutes, or until a toothpick/butter knife inserted into the center comes out clean.
About 25 minutes in, I usually cover the bread with tin foil to prevent the top from burning. I think the bread tastes best cold, so I always let it cool, then refrigerate before serving. If you like it fresh out of the oven, let the bread cool for about 10 minutes, then enjoy!
I’ll admit, brownies made with black beans sounded pretty gross. But after hearing rave reviews, I decided to give the recipe a try. As it turns out, they weren’t half bad.
Bon apetit. (:
Black Bean Brownies
- 1 15 oz. can organic black beans, well rinsed & drained
- 1 organic banana, mashed
- 2/3 cup fresh-ground organic peanut butter
- 1/8 cup organic coconut oil, melted
- 4 tbsp cocoa powder
- 1 1/4 cup organic dark chocolate chips (1/2 melted; 1/2 whole)
- 1/3 cup honey
- 1 tbsp pure vanilla extract
- 1 tsp baking powder
- organic coconut oil spray
- optional toppings: chopped nuts, fruit, more chocolate chips
- Preheat oven to 350° F.
- Spray a muffin tin with organic coconut oil spray.
- Combine all ingredients (except whole chocolate chips & toppings) into a mixing bowl. Mix until batter is smooth.
- Stir in remaining whole chocolate chips & pour batter into muffin tin. Sprinkle toppings over the top, if desired.
- Bake for 12-15 minutes. Let brownies sit for about ten minutes, then remove gently with a fork & enjoy! I served mine warm, topped with fresh strawberries. MMMMM. So good!
- Add peanut butter little by little or else you will end up with a giant peanut butter ball. I might or might not have learned this the hard way.
- If you melt the chocolate chips and/or coconut oil, allow them to cool before combining with other ingredients
Kim Karalekas http://www.kimkaralekas.com/