"What an easy way to make eggs for a group."
A family fav for over 30 years
½ cup butter
1 cup packed brown sugar
2 cups quick cooking rolled oats
½ tsp salt
1 tsp baking powder
Put butter and sugar in a port and on low heat stir until melted
Remove from heat
Add remaining ingredients and mix well.
Pour in to greased or parchment lined square 8x8 pan
Bake at 350 degrees for 20 to 25 minutes
Cool and cut in to squares. Serve
1/2 cup virgin coconut oil
1/4 cup raw almond butter
(or nut butter of choice)
1/2 cup carob powder
(or cocoa powder)
1/2 cup pure maple syrup
(or agave nectar)
1 tablespoon pure vanilla extract
pinch fine grain salt, to taste
3/4 cup raw walnuts, roughly chopped
With electric beaters, beat together the coconut oil and almond butter. Sift in the carob powder and beat again until combined. Pour in the agave nectar, vanilla, and salt and beat until smooth. Stir in the walnuts (optional). Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Place in freezer for 1 hour, take out of pan and cut in to small squares. Serve
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.
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.
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.