Wellness Wednesday Recipes

Pumpkinseed Chia Granola

Serves: 6 (1/2 cups)

 

Ingredients:

  • 2 cups old-fashioned gluten-free rolled oats
  • 1 ½ cup raw pumpkin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil
  • Pinch of sea salt
  • ½ cup chia seeds
  • ½ cup flaked unsweetened coconut flakes (optional)
  • ½ cup raw honey
  • Coconut oil spray

Instructions:

  1. Preheat oven to 350 degrees
  2. Place a piece of parchment paper on a baking sheet, or spray a baking sheet lightly with cooking spray
  3. In a large mixing bowl, add the oats, seeds, cinnamon, salt, and coconut and combine well.
  4. In another mixing bowl, add the coconut oil and honey and stir until well combined (you may need to heat for 20 seconds in the microwave until slightly melted).
  5. Add the wet and the dry ingredients and stir until well combined
  6. Spread the mixture evenly onto the baking sheet
  7. Bake until golden brown for 20 minutes. Let cool for about 15 minutes, then gently break apart into pieces with your hands.

**This granola is great for an anytime snack by the handful, or added to a recipe like this delicious fruit and yogurt parfait (as shown in the photo above)! Simply layer the granola with your favorite fresh fruit and organic greek (or dairy-free) yogurt! Follow your tastebuds, get creative and enjoy!

Avocado Banana Pancakes

       

Serves: 2


Ingredients:


  • 1/2 Avocado
  • 1 Banana
  • 3 Eggs
  • Handful of organic chocolate chips (optional)I

Instructions:

  1. Place 1/2 avocado and banana in bowl and use mixer to blend together. 
  2. Make sure everything is mixed and has a smooth texture.
  3. Place pan on stove and cooking spray or oil, set on medium low.
  4. Place eggs and handful of organic chocolate chips (optional).
  5. Mix together
  6. Place into pan on stove and make your pancakes!
  7. Optional: Serve with organic maple syrup and coconut flakes. Enjoy!

Butternut Squash & Spinach Lasagna (Vegan/GF)

Ingredients 

  • Ricotta Mixture:
  • 1 C vegan Ricotta
  • ½ vegan Parmesan Cheese
  • 1 Tbl Almond Milk
  • 1 Tbl Parsley


  • White Sauce:
  • 4 Tbl vegan Margarine (Earth Balance)
  • 3 C Almond Milk
  • 2 Tbl vegan Parmesan Cheese
  • ¼ C Gluten Free Flour
  • Pinch of ground Nutmeg


  • Filling:
  • 1 Tbl Vegetable Oil
  • Salt and Pepper
  • 3 C Butternut Squash 
  • 1 C fresh Spinach


  • Topping:
  • ¼ C Gluten Free Bread Crumbs
  • ¼ C vegan Parmesan Cheese
  • 1 Tbl vegan Margarine (Earth Balance), melted


  • 4 8 x8 or 12 standard Gluten Free Lasagna Sheets

Instructions

  1. Cut the ends off of the squash and slice in half length-wise, scraping out the seeds. 
  2. Using a small amount of vegetable oil, brush the flesh side of each of the halves and season with salt and pepper. Place flesh side up on a foil lined baking sheet and roast for about an hour or until tender at 425 degrees. Cool enough to handle and scoop the flesh into a bowl. Mash it with a fork. This can be done a day in advance.
  3. In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the GF flour. Add the almond milk all at once, whisking until smooth. Add the vegan parmesan and a pinch of nutmeg, whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
  4. In a bowl, combine the vegan ricotta, vegan armesan, almond milk and parsley. Set aside.
  5. In a separate bowl, combine the GF bread crumbs, vegan parmesan and melted margarine. Set aside.
  6. Grab your GF lasagna. Be sure to read the ingredients as many lasagna noodles contain eggs.  In a pan filled with warm water, stack and soak the sheets for a few minutes until pliable (not too long or they will stick together)
  7. Preheat the oven to 400 degrees.
  8. To assemble, place some of the white sauce on the bottom of an 8x8 pan and one sheet of the GF pasta.
  9. Using an offset spatula, add half of the squash and spread evenly. Top with another sheet of pasta.
  10. Top this sheet with half the vegan ricotta mixture and spread evenly. Add the fresh spinach leaves.
  11. Top with the white sauce.
  12. Add another GF lasagna sheet and top with the butternut mixture and follow with another sheet of lasagna.
  13. Add the remaining vegan ricotta mixture, some of the remaining white sauce and top with the GF breadcrumb mixture.
  14. Reserve the leftover white sauce for serving later.
  15. Cover with foil and bake for 40-45 minutes or until cooked and bubbly.
  16. Cool slightly and add fresh thyme leaves to garnish, if desired.
  17. Serve with remaining white sauce.
  18. This recipe makes 6 large pieces or 9 smaller piece

Best Kale Chips

       

Serves: 8


Ingredients:


  • 2 Heads Organic Kale 
  • 1/4 cup Apple Cider Vinegar 
  • 1 Tbsp Garlic Powder
  • 1 Fresh- Squeezed Lemon
  • 2 Tbsp Coconut Oil
  • 1/4 tsp Sea Salt 
  • 1/4 Cup Nutritional Yeast
  • 1 tsp Red Pepper Flakes

Directions:

  1. Wash the kale, pat dry, and toss in the oil, lemon juice and ACV.
  2. Break the kale into smaller pieces.
  3.  In a  separate bowl, mix the garlic powder, nutritional yeast, salt and pepper flakes.
  4. Toss the kale in the mix and coat well before laying the pieces on a baking sheet. 
  5. Bake the chips for 20 to 30 minutes on the ovens lowest setting and flip them over halfway through.

Carrot Zucchini Mini-Muffins (Gluten Free)

Servings: 24 Mini-Muffins


Ingredients:

  • 1 cup gluten free oat flour
  • 2 tbs coconut flour
  • 2 tbsp ground flaxseed
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp. ground cinnamon
  • 1/2 tsp sea salt (optional)
  • 1/2 cup shredded carrot
  • 1/2 cup shredded zucchini
  • 1/4 cup almond milk
  • 2 tbsp. coconut oil
  • 2 tbsp raw honey or (maple syrup for a vegan alternative)

Instructions:

  1. Preheat oven to 350 degrees
  2. Place mini-muffin liners in try (or lightly grease)
  3. Combine all dry ingredients and mix well.
  4. Add in almond milk, oil, and honey and mix well. 
  5. Fold in carrot and zucchini
  6. spoon in mixture to muffin trap about 3/4 full and bake for 8 min or until golden on top!

No-Bake Chia Granola Bars

Serves: 8-12


Ingredients:

  • 2 Cups Gluten Free Oats
  • 1/2 Cup Organic Natural Almond or Peanut Butter
  • 1/4 Cup Slivered almonds
  • 1/4 Cup Coconut oil
  • 1/4 Cup Pure Maple Syrup
  • 1/4 Cup Chia Seeds
  • 2 Tbs Coconut Flakes
  • 1/4 Cup dairy-free dark chocolate chips

Instructions:

  1. Add oats, chia, peanut or almond butter, almonds, coconut oil, and maple syrup into a mixing bowl and combine thoroughly
  2. Line an 8x8 baking pan with parchment paper and press the mixture evenly into the pan.
  3. Sprinkle with coconut flakes
  4. Melt chocolate using a double boiler, pan on the stove, or in a bowl in the microwave for 30 seconds and drizzle over bars. 
  5. Place in the freezer for 30 minutes
  6. Cut bars into8-12 pieces and store in a freezer-safe container. 

**Helpful Hint: These bars hold up best if eaten straight out of the freezer or refrigerator!

Pesto-Stuffed Squash Blossoms

Serves: 4


Ingredients:

  • 2 cups Fresh Basil Leaves, packed
  • 1/3 cup walnuts (or pine nuts)
  • 3 garlic cloves, minced
  • 1/2 cup organic EVOO
  • 1/2 fresh squeezed lemon juice
  • 1/2 tsp. sea salt
  • 8 zucchini or summer squash blossoms

Instructions:

Pesto-

  1. In a food processor or blender, combine the basil leaves, walnuts, lemon juice and sea salt.  
  2. Pulse a few times until mixture is well-combined
  3. Add the garlic and pulse a few times more.
  4. Add the olive oil slowly while the blender is running, stopping periodically to scrape down the sides with a spatula.

Squash Blossoms-

  1. Preheat oven to 400 degrees F
  2. Fill zucchini blossoms about 3/4 full with the pesto, and pinch the ends closed. Place filled blossoms in a roasting pan
  3. Sprinkle with salt and pepper
  4. Roast in the preheated oven for 10 minutes or until blossoms are hot

Flourless Gluten Free Breaded Chicken

Ingredients:

  • -Skinless boneless organic chicken breasts thinly sliced  
  • - 2 lemons
  • -Aleia's Gluten Free Italian Bread Crumbs ( you don't have to use these, but these are our faves)
  • -Olive oil 


Directions: 

  • Grab a pan and put on oven, put a tablespoon or whatever your liking is for olive oil, set on medium high heat 
  • Grab your lemons and cut in half and squeeze the lemon juice into a small bowl, prepping to dip your chicken
  • Grab your gluten free bread crumbs and put some in a small bowl, prepping to dip your chicken
  • Take chicken out of packet and rinse off, pat dry then place chicken in lemon and let it soak for 30 seconds, then dip chicken in the gluten free bread crumbs and make sure you get a substantial amount on the chicken, front to back.
  • Place the chicken in the pan (by now the pan should be heated up) turn the temp down to medium/low and let it cook, flipping once or twice, but make sure to keep an eye on it so it doesn't burn and be careful when flipping the chicken - you don't want the breading to fall off. * We find that this brand of gluten free bread crumbs holds the breading and is also very yummy!
  • Once chicken is cooked all the way through, take off, cool and serve with organic ketchup or whatever dipping sauce you like!

*Side dishes that are good with this (in picture): Garlic roasted potatoes and baked cauliflower with vegan parmesan cheese. All you need to do is put your oven to bake 425, cut up your potatoes and a couple cloves of garlic, drizzle olive oil over them and stick in the oven and then cut up your multicolored cauliflower, drizzle olive oil and put vegan parmesan cheese over - bake in oven for about 25 min or until you see the tops of the cauliflower brown and cheese melting and when you can stick a fork through the potatoes easily. 


Enjoy!


No Mayo Apricot Chicken Salad

Serves: 4


Ingredients:


  • 2½ cups cooked shredded organuic free range chicken breast or 1 pound of boneless chicken, poached
  • 2 ripe avocados, peeled and pitted
  • 2 tablespoons fresh sqeezed lime juice
  • 2 ripe apricots, cubed or diced
  • 3 tablespoons chopped green oinion
  • 3 tablespoons finely chopped cilantro
  • 2 teaspoons finely minced garlic (2 medium cloves)
  • 1 teaspoon Hymalayan sea salt or to taste
  • ½ teaspoon fresh ground black pepper or to taste

Instructions:


  1. In a large bowl mash the avocado with the lime juice. 
  2. Add the rest of the ingredients: chicken, apricots, green onion, cilantro, and garlic and stir until coated with avocado
  3. Season to taste with salt and pepper
  4. Cover and store in the fridge until you're ready to eat. Best if eaten same day so avocados don't brown!
  5. Serve in lettuce wraps, in a sandwich, or as a salad of its own!



Teryaki Beef and Pineapple Kabobs

Serves: 4


Ingredients:


Marinade:

  • 2 Tbsp organic coconut sugar
  • 1 Tbsp organic coconut oil
  • 1/2 cup organic low sodium gluten-free soy sauce
  • 4 large garlic cloves, crushed
  • 1 Tbsp fresh minced ginger

Kabobs:

  • 2 pounds boneless, organic, grass-fed beef top sirloin, cut into cubes
  • 2 lbs organic pineapple cut into chunks
  • 8 wooden or metal skewers (You must soak the wooden skewers for 1 hour prior to using)

 Directions:


  1. Whisk marinade ingredients together in a bowl
  2. Add beef, coat with the marinade, cover and refrigerate for 1-2 hours (mix a few times to make sure all pieces are covered)
  3. Preheat an outdoor grill for high heat, scrape, and oil if you choose
  4. Remove beef from the marinade and discard remaining
  5. Skewer beef alternating with pineapple chunks
  6. Cook the skewers on the preheated grill, turning frequently until cooked through and grill marks on all sides. Approx 10 to 15 minutes.


Papaya Avocado Salad

Serves: 2-4


Ingredients:

  • 1 medium, ripe papaya 
  • 1 ripe avocado
  • 2 tbs green onion
  • 2 tbs chopped fresh cilantro
  • juice from 2 limes
  • Pinch of Himalayan salt (or to taste)

Instructions:

  1. Cut papaya in half (the long way) and remove seeds. Peel and cube one half of papaya and put in a small mixing bowl.
  2. Peel and cube avocado and place in the small mixing bowl.
  3. Wash and chop cilantro and green onion and place in the small mixing bowl.
  4. Cut limes in half and juice them over the ingredients in mixing bowl. 
  5. Add salt to taste, then gently toss the ingredients until evenly covered with the lime juice. 
  6. Put mixture in the other half of the papaya and enjoy!

**Helpful hint: You can get creative and experiment with this recipe! Add it in lettuce wraps with grilled chicken, over a bowl of cottage cheese, or as a side dish for your main course!

Sprouted Toast Sandwich

Serves: 1


Ingredients

  • Two slices of sprouted grains bread, toasted
  • 2 tablespoons vegan mayo 
  • 1 tomato, sliced  
  • 6 fresh basil leaves, chopped
  • Pepper and himalayan salt to taste 

Instructions:

  1. Toast sprouted grains slices, remove from toaster.
  2. Spread vegan mayo on both slices.
  3. On one slice of sprouted grain toast, add tomato slices, basil, pepper and himalayan salt.
  4. Cut in half and enjoy.

Easiest Gluten-Free Banana Bread

Ingredients:

  • 3 Medium Ripe Bananas (1 cup)
  • 2 cups Old-Fashioned gluten-free rolled oats
  • 2 large eggs
  • 1 Tbs ground flaxseed
  • ¼ cup applesauce
  • ½ tsp baking soda
  • ¼ cup maple syrup
  • 1 cup blueberries (optional)

 

Instructions:

  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan and set aside.
  2. Add all ingredients to a blender and blend until smooth and well combined. 
  3. Pour batter into greased loaf pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  4. Let loaf cool completely in loaf pan. Store bread in an airtight container.

 


Gluten Free Rice Paper Wraps with Orange Chili Dipping Sauce

Ingredients:

 

Brown Rice Paper Wraps

  • 1 Mango, cut in long thin slices (about 5 inches)
  • 1 Avocado, cut in long thin slices (about 5 inches)
  • 1 cup Spinach
  • Cabbage, cut in long thin slices (about 5 inches)
  • 1 cup cooked Gluten Free Ramen Noodles (optional)
  • 1/4 cup Cilantro
  • 1/2 Cucumber, cut in long thin slices (about 5 inches) 
  • Carrots, cut in long thin slices (about 5 inches)
  • Sprouts (optional)

Orange Chili Dipping Sauce

  • 1/2 cup freshly squeezed orange juice 
  • 3 tablespoon coconut sugar
  • 2 teaspoons of lime juice (about 1/2 lime)
  • 1 tablespoon sesame oil
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon chili flakes
  • 1 teaspoon Himalayan salt 

 

Instructions:

  1. In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft
  2. Lay wrapper out on a tea towel or cutting board to absorb excess water. Transfer wrapper to a flat surface 
  3. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some spinach, mango, cabbage, cucumbers, carrots, avocado, sprouts, gluten free ramen noodles
  4. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom

 Orange Chili Dipping Sauce:

  1. Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.


 **Helpful Hint**  Whole Foods carries brown rice paper wraps, as well as Vitacost.com. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out. Enjoy!


Grilled Grassfed Skirt Steak with Mango Salsa

Ingredients


Mango Salsa

  • 1 mango, peeled and diced
  • 1/2 cup peeled, diced cucumber
  • 1 tablespoon finely chopped jalapeno
  • 1/3 cup diced red onion
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped cilantro leaves
  • 1/3 diced red pepper (or green)
  • Salt and pepper

Grilled Grassfed Skirt Steak

  • 1 lb Grassfed Skirt Steak (about three 1/2-inch-thick pieces)
  • Himalayan Salt
  • Cracked pepper
  • 1 tablespoon coconut oil


Directions:

Mango Salsa

Combine the mango, cucumber, jalapeno, red onion, red pepper, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.


Grassfed Skirt Steak

  1. Prepare grill for cooking over direct heat with hot charcoal (high heat for gas)
  2. While grill is heating, season steak with Himalayan salt, coconut oil and cracked pepper (maybe you want to add another seasoning or flavor, which is fine!)
  3. Grill steaks on grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

*Feel free to add your own inspiration to the mango salsa and/or seasoning to the steak! Get creative and have fun!

Avocado Chocolate Pudding

Serves: 4


Ingredients:

  • 2 large avocados - peeled, pitted, and cubed 
  • 1/2 cup unsweetened cocoa powder
  • 1 Tbs Stevia
  • 1/3 cup almond or coconut milk
  • 2 teaspoons vanilla extract


Instructions: 

  1. Blend all ingredients in blender until smooth. Refrigerate for approx 30 min


Purely Stuffed Peppers

Serves: 4

Ingredients:

  • 1 lb organic lean ground turkey
  • 1 cup quinoa, cooked
  • 1 cup brown rice, cooked
  • 1 Tbsp EVOO
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 medium tomato, diced
  • 4 medium/large peppers (any color)
  • 1/2 tsp black pepper
  • 1 tsp red pepper flakes (optional)
  • salt to taste (optional)
  • 1/2 cup low sodium organic tomato sauce (to top peppers with)
  • optional cheese of your choice to sprinkle and melt over top of each pepper


Instructions:

  1. Preheat oven to 350°F. 
  2. Wash and cut out stem ends of bell peppers.  Clean out seeds and discard. Set aside.
  3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, until softened. Add ground turkey and break apart with spoon as it cooks just until it loses its pink color.
  4. Mix in rice, quinoa, diced tomatoes, salt (if using) and pepper. Stuff the peppers full with the mixture and place them in a 2-quart casserole dish. Spoon the tomato sauce over the peppers. (You can also use cheese to top if your prefer.) 
  5. Cover  with foil and bake until the peppers are tender and the filling is heated through, approx. 35 minutes. 




The Best Gluten Free Pancakes

Serves: 8
Inrgedients:

  • 1 cup unsweetened almond milk 
  • 2 eggs 
  • 2 tablespoon melted coconut oil
  • 1 ½ cups gluten free pancake mix
  • 5 Strawberries
  • 2 tablespoons of Chia seeds
  • 1 banana 

Instructions:

  1. Preheat skillet to medium-high heat
  2. In a bowl, whisk together milk, eggs, chia seeds, mashed banana, strawberries, and coconut oil. Add pancake mix and whisk until smooth.
  3. For each pancake, pour ¼ cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Adjust the temperature as needed. Flip and cook 2 minutes more. 
  4. Serve immediately or hold in a warm oven ready to serve. 

*Note: Topped with blackstrap molasses  or you can use agave (or anything you want - that is clean!) 

Pumpkin Mug Soufflé

Serves: 1

Ingredients:

  • ½ cup organic pumpkin purée 
  • 1 large egg
  • 1Tbsp Ground Flaxseed
  • 1Tsp Cinnamon
  • 1Tsp Nutmeg
  • 1 Tsp Organic Stevia 

Directions:

  1. Combine all ingredients in your favorite mug and stir until well blended. Microwave on high for 2 minutes or until mixture is cooked all the way through. 
  2. Eat and enjoy!

Black Bean Mango Salad

Serves: 4

Ingredients:

  • 1 1/2 cups chopped peeled ripe mango
  • 1 cup thinly sliced green onions
  • 1/2 cup cooked wild or brown rice
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons roasted tomatillo or fresh salsa
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extravirgin olive oil
  • 1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
  • Salt and pepper to taste 

Instructions:
Combine all ingredients in a bowl and gently toss together. Helpful hint** The flavors in this dish really make it a day ahead of time! 

Strawberry Banana Overnight Oats

Serves: 1

Ingredients:

  • ½ cup old fashioned rolled oats
  • 1 teaspoon chia seeds
  • ½ cup unsweetened almond or coconut milk
  • ½ banana, peeled and sliced
  • ½ cup sliced strawberries
  • 1 tbsp maple syrup (optional)

Instructions:

  1. In a 16 oz mason jar combine rolled oats and chia seeds
  2. Pour in milk of your choice and stir in with the oats and chia.
  3. Place the banana and strawberry slices on top.
  4. Cover and refrigerate overnight.
  5. When ready to eat, add a little extra milk, the maple syrup and stir all ingredients together. Enjoy cold.

Acai Bowl

Serves 2


Ingredients:


  • 2 tablespoons acai powder
  • 2 bananas, roughly chopped (use frozen banana slices if you have time, however we used fresh bananas most of the time!)
  • 1 cup frozen raspberries or strawberries
  • 1 ½ teaspoons of organic peanut butter 
  • 1 tablespoon raw honey (optional)
  • 1 cup almond milk

For Topping:

  • Raspberries 
  • Bananas
  • Chia seeds
  • Granola (hemp granola in the photo)
  • Coconut flakes or coconut chunks

Place the acai powder, bananas, raspberries/strawberries, organic peanut butter and raw honey in a high-powered blender. Blend until creamy, then gradually add the almond milk until you get a smooth but thick consistency. You want it to be a bit thicker than a smoothie. Pour into bowls and arrange with toppings. Serve immediately.

ENJOY! 

Quinoa Veggie Pilaf

           Serves: 4          


Ingredients:


  • 1 cup quinoa, rinsed
  • 2 cups organic chicken or vegetable broth
  • 2 tbsp olive or coconut oil
  • ¼ cup raw red pepper, finely chopped
  • ¼ cup raw red onion finely chopped
  • ¼ cup raw carrot finely chopped
  • 1 cup baby spinach, chopped
  • 1 medium tomato, diced 
  • ½ cup toasted slivered almonds
  • 2 tsp minced garlic
  • Juice squeezed from 1 lemon
  • Pink Hymalayan sea salt and pepper to taste


Instructions:


  1. Rinse quinoa in strainer with cold water according to the directions on the package; drain.
  2. In a medium saucepan, combine quinoa and broth, and bring to a boil. 
  3. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  4. Combine vegetable mixture, oil, garlic and quinoa.
  5. Stir in almonds, salt, and pepper.


**Helpful hint**  Make this a day ahead of time for a tastier dish!

Black Bean Protein Brownies

Ingredients:

  • 1- 15oz can of black beans (drained and rinsed)
  • ¼ cup rolled oats
  • 2 scoops (40oz) chocolate protein powder
  • ¼ cup coconut sugar/stevia
  • 4 Tbsp organic cocoa powder
  • ¼ cup applesauce
  • 2 eggs
  • 1 tsp baking powder

Instructions:

  1. Preheat oven to 350. Lightly grease an 8x8 baking dish 
  2. Drain and rinse black beans
  3. Add all ingredients to a blender or food processor and blend until smooth.
  4. Pour batter into greased baking dish.  Bake for 20-25 min or until a toothpick inserted in the center comes out