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Recipe: Brownie Bites

6 Jul

Here is another way to have your cake and eat it, too. These brownie bites, adapted from what was originally an allrecipes.com cake recipe, have a secret ingredient that no one will ever notice: chickpeas.  In addition to being gluten-free, these are practically guilt-free, too, because they are full of protein. That’s my story and I’m sticking to it. But I’m not alone in believing these are good for you; at a recent brunch, these flew off the plate. A handy little dessert to have in any cooking repertoire.

Brownie Bites
Makes about 30

12-oz bag chocolate chips (the darker the better)
2 tbsp. canola oil
2 c. cooked chickpeas/garbanzos (canned are fine; make sure to drain)
4 eggs (can substitute 4 egg whites for 2 of the eggs)
3/4 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
confectioner’s sugar for dusting

Preparation

1. Preheat oven to 350. Spray mini muffin tins with cooking spray.
2. Combine chocolate chips and oil in a microwave-proof bowl, and microwave for one minute; stir until smooth. If any lumps remain, microwave a tiny bit longer and stir again. Set aside.
3. Put chickpeas and eggs in a blender and blend until very smooth, scraping down sides of blender as needed. [Note: If you are feeling adventurous and have the time, pop the “skins” off the chickpeas before blending for a smoother finish.] Add sugar, baking powder, and cinnamon, and blend again. Pour in chocolate mixture and blend until well combined. Pour batter straight from blender into prepared muffin tins, using a spoon to help fill each cup almost to the top.
4. Bake for about 15 minutes, or until a toothpick (or knife or fork) comes out clean. Let cool in the tins for a few minutes, then place brownie bites into a container that has a lid. Cover the container after about 15 minutes to keep the bites moist. Before serving, dust with confectioner’s sugar.

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Recipe: Red Lentil Dip

30 Jun

If you love hummus but would like something a little different, here’s a recipe that is equally nutritious and great with pita chips, pita bread, or crackers. Adapted from Cooking Light, this dip has a light curry flavor. Red lentils turn yellow when cooked; the turmeric brings out the golden color.

Red Lentil Dip
Makes about 2 1/2 cups

1 c. dried small red lentils
1 bay leaf
3 tbsp. olive oil
1 c. finely chopped red onion
2 tbsp. pine nuts
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. chilli flakes
1 tbsp. tomato paste
3 tbsp. fresh lemon juice

Place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat, cover saucepan, and simmer about 10 minutes or until tender, adding water if needed. If any water remains after lentils are fully cooked, drain well. Discard bay leaf.

Heat oil in a small skillet over medium-high heat. Add onion and saute until translucent; add pine nuts and garlic and cook 5 minutes or until nuts are lightly browned. Stir in spices and cook 5 minutes, stirring occasionally. Fold in tomato paste and lemon juice.

Add onion mixture to lentils in saucepan and puree with an immersion blender, or use a food processor and process until smooth.

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Recipe: Banana Chocolate Chip Muffiins

24 Jun

Prerequisites: lazy Sunday morning, very ripe bananas, recipe requiring minimal prep time, final product not requiring a fork or plate, and tea/coffee and newspaper at hand.

As an added bonus, this recipe is vegan, which not only produces deliciously moist muffins, but also means kids (and adults) can lick the bowl.  The vegan recipes our non-vegan family likes best are those made with every-day, non-perishable ingredients we always have at hand (vanilla soy milk has become one of those ingredients; I keep some in the cupboard for just this purpose, though it goes into the fridge afterward).

During WWII, when butter and eggs were rationed, many cooks in the United States and elsewhere turned to vegan baking out of necessity–hence a whole generation of “crazy cakes” and other confections. If you have not tried anything vegan, try these. They are scrumptious. But if you prefer, you can always substitute regular milk for the soy milk.

Banana Chocolate Chip Muffins
Makes 16+ muffins

1 1/4 c. unbleached white flour
1/4 c. whole wheat flour
2 tsp. ground cinnamon
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar (I like to use 1/2 c. white sugar, 1/2 c. brown, or whatever I have on hand)
1 c. chocolate chips
1/2 c. chopped walnuts or pecans (optional)
4 ripe bananas, mashed
1/2 c. canola oil
1/4 c. vanilla soy milk
2 tsp. vanilla

Preheat oven to 350. Spray muffin tins with baking spray or use liners.

In a medium bowl, mix dry ingredients, including chocolate chips and nuts (if using). In a large bowl, mix wet ingredients. Gently fold dry ingredients into wet. Spoon batter into muffin tins, filling about 3/4 full. Bake for about 25-30 minutes, or until toothpick (or knife or fork) inserted into the muffins comes out clean.

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