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Black Bean Brownies

3/29/2020

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Picture
​¾ c. organic dried black turtle (black) beans 
(soak overnight, drain and cook until tender)
substitute 14 oz (532 ml) can of organic black turtle beans
3 organic large eggs
1/3 c. organic coconut oil, softened
1/3 c. organic carob powder
 ½ c. organic honey
 1 Tbsp. organic vanilla extract
 1 tsp. baking powder
 ½ tsp. baking soda

​Preheat oven to 350 degrees F.  Place all ingredients in high speed blender.  Line a 9x12 inch pan (for thicker brownies use a 9x9 inch pan) with parchment paper, spread batter evenly on to parchment paper.  Place on middle rack in heated oven for 20-25 minutes or until inserted cake tester (toothpick) comes out clean.  Take out of oven and place on cooling rack.  When cooled, remove from pan with parchment paper, cut in to desired size.  Larger pan normally yields 15 servings (60 “poppers” – bite size pieces)

WHAT I HAVE LEARNED
Tips from the kitchen of Just Another Natural Nut

Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result. 
 
If you are using dried black beans (following the procedure of soaking overnight before cooking), ensure they are well cooked (soft) before using in recipe.  I find that adding 2 Tbsp. of hot filtered water will make the batter smoother (there is no need to do this if you are using canned organic black beans)
 
Liquid coconut oil works better than hard (Place your glass measuring cup of coconut oil in a hot water bath until fully melted)
 
Place coconut oil and eggs in blender first, add dry ingredients, followed by honey and black beans for best results in mixing.
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Chili Muffins

3/29/2020

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Picture
from the Alive Magazine

Makes a great addition to your child's lunchbox, take to a potluck or to energize when your child is at an after-school event.  Top with a dollop of sour cream for a burst of flavour.


2 large eggs
1/3 cup (80 ml) tomato paste
1/2 cup (125 ml) coarse ground cornmeal
1 cup (250 ml) cooked black beans
1 cup (250 ml) cooked kidney beans
1 cup (250 ml) fresh or frozen corn kernels, thawed
1 cup (250 ml) diced red bell pepper
1 medium carrot, grated
2 tsp (10ml) dried oregano
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1/2 tsp (2ml) salt
1 cup (250 ml) grated cheddar cheese

preheat oven to 350 F (180 C)

In large bowl, gently whisk eggs.  Stir in tomato paste.  Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, onion powder, and salt.

Pack mixture into 12 greased standard-sized muffin cups.  Bake for 20 minutes, sprinkle tops with cheddar cheese; bake for 5 minutes more.  Let cool for 5 minutes before unmoulding.
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Moroccan Stew

3/29/2020

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Picture
​from ambitiouskitchen.com
INGREDIENTS
  • 1 tablespoon olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 1/2 cups organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups cubed butternut squash (from about 2 pounds butternut squash)
  • 1 cup green lentils, rinsed well
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • fresh juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • Optional: a few basil leaves, chopped

INSTRUCTIONS
  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  3. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
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Black Bean Brownies

3/3/2020

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Picture
by April Anderson
Just Another Natural Nut
¾ c. dried black turtle (black) beans 
(soak overnight, drain and cook until tender)
substitute 14 oz (532 ml) can of organic black turtle beans
3 large eggs
1/3 c.  coconut oil, softened
1/3 c. carob powder
 ½ c. liquid honey
 1 Tbsp. vanilla extract
 1 tsp. baking powder
 ½ tsp. baking soda

​Preheat oven to 350 degrees F.  Place all ingredients in high speed blender.  Line a 9x12 inch pan (for thicker brownies use a 9x9 inch pan) with parchment paper, spread batter evenly on to parchment paper.  Place on middle rack in heated oven for 20-25 minutes or until inserted cake tester (toothpick) comes out clean.  Take out of oven and place on cooling rack.  When cooled, remove from pan with parchment paper, cut in to desired size.  Larger pan normally yields 15 servings (60 “poppers” – bite size pieces)

WHAT I HAVE LEARNED
Tips from the kitchen of Just Another Natural Nut

Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result. 
 
If you are using dried black beans (following the procedure of soaking overnight before cooking), ensure they are well cooked (soft) before using in recipe.  I find that adding 2 Tbsp. of hot filtered water will make the batter smoother (there is no need to do this if you are using canned organic black beans)
 
Liquid coconut oil works better than hard (Place your glass measuring cup of coconut oil in a hot water bath until fully melted)
 
Place coconut oil and eggs in blender first, add dry ingredients, followed by honey and black beans for best results in mixing.
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    from my kitchen

    My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients.  Without the long drawn-out story ​and the million pics before you get to the recipe. ​

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