Replacing all purpose flour in brownie recipes with black beans can be a great start to make brownies more nutritious (less refined flour, more plant based protein and fiber), but sometimes they can turn out less than appetizing. After trying my hand at many different desserts containing beans, I have found two important rules. First, you need to mask the bean flavor with other stronger complementary flavors. Second, make sure you have enough dry ingredients. If you don’t follow those rules, you end up with mushy bean dessert. Lucky for you, I already did all the baking and testing so you don’t have to subject yourself to some of my previous awful recipes
If you like peanut butter, you can check out my peanut butter black bean brownies here. But if coffee and cream brownies sound more your style read on…
I originally shunned away from the idea of using coffee in black bean brownies because I was afraid it would be an overpowering flavor and I am not a huge coffee drinker. However, coffee does have a lot of antioxidants and research suggests health benefits, including reducing your risk of type 2 diabetes and alzheimer’s disease. Additionally I received a sample of Kohana Cold Brew Coffee Concentrate from Kohana Coffee to participate in their recipe contest, so it seemed like the perfect time to give it a try. I’m really happy I did try because the coffee really amped up the chocolate flavor, masked the beans and didn’t make the brownies taste overly coffee-like. Bonus antioxidants in your dessert are always something to celebrate!
Coffee and Cream Brownies
Quinoa is a delicious whole grain that has been around since pretty much forever, but has become more popular over the past several years. It is gluten free, high in protein, high in fiber, and readily available at the grocery store. I actually prefer it to brown rice for quick weeknight meals because it cooks faster. But until recently I didn’t think that “breakfast quinoa” was a thing.
Over the past few days I had been craving a warm bowl of oatmeal for breakfast, but unfortunately oatmeal does not agree with me…Even gluten free oatmeal makes me feel like a giant ball of trapped gas. And I was out of buckwheat cereal. So I thought why not make quinoa for breakfast? I could use fruit and warm breakfasty spices to make it similar to oatmeal! So I went to work and made a batch adding whatever ingredients I could find. I was able to rustle up some gala apples and dried cranberries which went together perfectly with the quinoa and spices. It turned out great and I even had leftovers for the next morning! It kinda reminded me of the McDonald’s Oatmeal but with much less sugar.
Because of the higher protein content than oatmeal, quinoa may even help you feel fuller for longer! I definitely will be making quinoa for breakfast again. I think I will play with the flavors and try different types of fruits/spices/milk in this recipe. You should too! Let me know in the comments what different flavors you tried…I want to know! I think next time I might try it with pears, pecans and almond milk. Or maybe a tropical fruit with coconut milk when the weather gets warmer…
Breakfast Quinoa with Apples and Cranberries
1 1/2 Cups Water
1/2 Cup Uncooked Quinoa
1/2 Teaspoon Allspice
1/2 Teaspoon Cinnamon
1 Medium Apple – Washed, Cored and Diced
2 Tablespoons Dried Cranberries
1 Teaspoon Brown Sugar
Milk of Choice (Optional for topping)
Bring water to a boil in a medium pot. Add quinoa, allspice and cinnamon to boiling water. Stir, cover, and reduce heat to simmer for 10 minutes. Add apples, cranberries and brown sugar. Stir, recover and all to simmer for an additional 5 minutes. Remove from heat and serve. Top with milk (skim, almond, rice, soy…) if desired.