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Fudgey Black Bean Brownies

Fudgey Black Bean Brownies

Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!

blackbean brownies

Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!

blackbean brownies

And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!

If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.

Black bean brownies

Gluten free, Nut Free and Low sugar. These brownies are seriously perfect for everyone! The blackbeans provide the most delicious fudgey texture, without an after taste.
Course Dessert, Snack
Cuisine Australian
Keyword blackbeans, brownies, Chocolate, gluten free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16

Ingredients

  • 400 g tin Black beans
  • 3 eggs
  • ¼ cup rice bran oil
  • 1 tsp vanilla
  • ¼ cup cocoa powder
  • ½ cup brown sugar
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup dark choc chips

Instructions

  • Preheat oven to 170C. And line a square baking dish with baking paper.
  • In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.

Like this recipe? Why not try some other delicious lunch box additions!

Mini Pikelets with Strawberry Jam

Mini Pikelets with Strawberry Jam

Light fluffy and oh so delicious! These mini pikelets are perfect for any lunch box. Sandwich between your favourite jam (or homemade chia jam!) for a delicious snack.

Pikelets

These used to be one of my favourite treats growing up! My mum used to make them for our lunchbox out of leftover pancake batter, but I thought they were worthy of their own recipe!

Pikelets

Mini Pikelets

Fluffy and Delicious batter for a tasty (and easy) snack for lunch boxes.
Course Breakfast, Snack
Cuisine American, Australian
Keyword pancakes, pikelets
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 1 1/4 cup SR flour
  • 1 cup milk
  • 1 tbsp. Greek yoghurt
  • 1 egg
  • 1 Tbsp Sugar
  • 1 Tbsp lemon juice
  • ½ cup Jam or Maple Syrup to serve

Instructions

  • Whisk together first 6 ingredients. In a large bowl or jug.
  • Heat large non stick pan. Cook 1-2tbsp of mixture for 1-2min then flip. Repeat with remaining.
  • Serve warm with jam, or pack them up for a delicious lunch box snack.

Like this recipe? Why not try some other delicious lunch box additions!

Egg Free Chocolate Cake

Egg Free Chocolate Cake

Who doesn’t love chocolate cake?

Chocolate Ganache Icing

And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!

Egg Free Chocolate Cake

Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!

Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!

Egg Free Chocolate Sheet Cake

The perfect cake for everyone! Rich chocolate, moist and egg free to cater for all those with allergies!
Course Cake, Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate cake, Egg Free, Olive OIl, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 16 people

Ingredients

  • 3 cups plain flour
  • 1 1/4 cup caster sugar
  • ½ cup Organic Time Cocoa
  • 2 tps Organic Time baking soda
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla
  • 2/3 cups olive oil
  • 2 cups cold water

Whipped Ganache Icing

  • 200 g dark chocolate
  • 180 mL thickened cream
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
  • In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
  • In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  • Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!

Notes

  • To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Egg free Chocolate Cake

Like this recipe? Try out these for size!

Peanut Butter and Raspberry Bites

Healthy Hot Chocolate

Shepards Pie

Satay Chicken Skewers

The Ultimate Choc Chip Cookies

The Ultimate Choc Chip Cookies

Choc Chip Cookies Choc Chip Cookies // Dipped in Milk Choc Chip Cookies

Choc Chip Cookies

Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Course Dessert
Cuisine American
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Cookies

Ingredients

  • 125 g butter
  • 1 cup brown sugar
  • 1/4 caster sugar or white sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 160°C.
  • Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
  • Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
  • Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
  • Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden.  Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

3 Ingredients Peanut Butter Cookies

3 Ingredients Peanut Butter Cookies

 

Peanut Butter Cookies // 3 ingredients Peanut Butter Cookies // 3 ingredients

3 Ingredients Peanut Butter Cookies

Just 3 simple ingredients to make the most delicious moreish cookies!
Course Dessert
Cuisine American
Keyword anzac cookies, easy, Peanut Butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 Cookies

Ingredients

  • 1 cup Peanut Butter
  • 1/2 cup Caster Sugar
  • 1 egg

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine all of the ingredients in a bowl until a thick dough forms
  • Roll 1tbsp of mixture into a ball and place on lined baking tray.
  • Bake in the oven for 8-10min, allow to cool for 10min before removing from the tray.

 

 

Passionfruit Sponge with Chantilly Cream

Passionfruit Sponge with Chantilly Cream

 

Passionfruit Sponge Cake with Chantilly Cream

A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Cuisine english
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

Sponge cake

  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup SR flour
  • 1/3 cup plain flour
  • 1/3 cup corn flour

Chantilly cream

  • 200 mL Thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla

Passionfruit icing

  • 1 cup icing sugar
  • 3 small passionfruit’s
  • 50 g butter softened

Instructions

  • Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
  • Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
  • Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
  • Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
  • Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
  • Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
  • Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones