Try it, you’ll like it!

 Some runs (like last weekend’s 14-miler) are awesome and others….not so much. Last night I headed out the door for a post-work run and felt crappy for most of the 4.5 miles.  Maybe it was my frustrating day at work, maybe I was just tired.  I guess I can’t really be sure,  but at least the bad runs help you appreciate the good ones even more. I got 8+ hours of sleep last night, so here’s hoping today is a better day!

When I returned from my run, I crafted a giant salad. There’s nothing like fresh veggies and whole foods to chase away the winter blahs.

I chopped up some organic hearts of romaine, added leftover roasted beets, great northern beans, dried cherries, chopped walnuts, a big scoop of cottage cheese, and lots of hot sauce. Sounds weird, I know. But it was delicious! I love the combo of cottage cheese and hot sauce – the creamy and fiery flavors compliment each other perfectly.

salad

And then I put on my baking apron! I’ve been itching to try the black bean brownie recipe created by Christine (NoMeatAthlete’s resident baker), but I used what I had on hand and made some modifications.

Bean Brownies

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup cocoa powder (use a good quality brand such as Ghiradelli)
  • 2 tsp instant coffee powder
  • 1/2 cup walnuts
  • 2 Tbs chocolate chips
  • 1/2 can white beans (or any kind that you have on hand), rinsed and filled with new water
  • 1/2 tsp vanilla
  • 1/2 cup water

Directions:

  • Preheat oven to 350 F and grease a 8″ x 8″ baking pan
  • Whisk together all of the dry ingredients
  • Puree the beans and the water they are canned in
  • Add pureed beans, vanilla, and additional water to dry mixture
  • Mix thoroughly and then pour into baking pan
  • Bake for 22-25 minutes, rotating pan half-way through cooking time
  • Keep an eye on the brownies – you don’t want the edges to overcook!
  • Allow brownies to cool completely and then cut into 9 squares

Vegan Brownies

These brownies are incredibly moist and the serving size is BIG! I hate it when a “serving” of something is puny. These big, fudgy, moist brownies will satisfy your chocolate craving while providing a good dose of fiber and protein.

I know that using pureed beans instead of butter, eggs, or oil is a little unconventional, but I promise these are yummy. When Alma found out that the brownies were made with beans she was skeptical, but after taste-testing she was very impressed. Try this recipe, you’ll like it!

vegan white bean brownie

Nutritional stats per serving (based on 9 servings): 215 calories, 5.5 grams of fat, 5.5 grams of protein, 4 grams of fiber.

Do you ever bake with “unconventional” ingredients?

Before you go – check out my latest True/Slant article: Lose weight, gain speed?

  • http://sideofsneakers.com Heather @ Side of Sneakers

    I don’t consider them unconvential anymore, but I’m constantly replace butter/oil/eggs etc in baking recipes with things like applesauce, pumpkin, beans, or diet soda. It’s amazing what works!

  • http://eating-for-england.blogspot.com/ Angharad

    Yes indeed. The pancakes I made and just posted used soy milk and vegan “margarine” because I didn’t have anything else to hand. They were still delicious! Beans in brownies though…now that’s intriguing!

  • http://www.myhealthypassion.wordpress.com Kelly Bruneman

    I love black bean brownies! They are so good. Tina actually has a recipe for chickpea blondies posted on her site today! (Carrot N Cake) Great minds must think a like!

    I hear you on the runs. Sometimes I can have an amazing long run and then other days it is all I can do to get through a 6 miler!!

  • http://www.myhealthypassion.wordpress.com Kelly Bruneman

    Oh and I totally agreed with your True Slant article. I have a hard time keeping weight on (since I run so much) that when I drop below my ideal weight I actually run slower and can’t hit my goal times. So for me the extra weight is a bonus because it helps me complete my workouts faster and stronger!

  • http://whatkateate.com kate

    the few times i have tried beans in brownies i could see the beans since i didnt process them enough – oops!
    love the roasted beets, i need to try them soon. i actually bought some at a farmers market a few months ago and they just sat in my fridge :( boo!

  • Jacqui

    I also had a crappy post-work run last night! Did you run in central park (I did)? Maybe there was something in the air :-P

    I often bake with applesauce, but I don’t know if that’s considering unconventional anymore.

  • http://foodmakesfunfuel.com Evan Thomas

    I love my black bean brownies! They’re soooo good with some peanut butter Sunspire baking chips

  • http://laurageorgina.wordpress.com/ Laura Georgina

    I’m with Heather on the applesauce and pumpkin replacements in recipes! But beans in brownies…. That I will need to make (and eat up!) to believe!

  • http://gethealthywithheather.wordpress.com/ Heather @ Get Healthy With Heather

    My husband would probably think I use unconventional ingredients but I think of them as my ‘norm’ modifications like applesauce when baking. I’ve been wanting to try bean brownies for a long time now… yours look so good!!

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  • http://veggiesometimes.blogspot.com Graygrrrl

    I can’t wait to try these brownies! I never thought to hide beans in deserts, but it would certainly help me eat them. Thanks!!

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