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GARBANZO BEAN BROWNIES

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GARBANZO BEAN BROWNIES

GARBANZO BEAN BROWNIES

Ingredients for GARBANZO BEAN BROWNIES

  • garbanzo bean flour
  • cocoa powder
  • sugar
  • baking powder
  • dark chocolate chips
  • vanilla extract
  • egg
  • egg
  • coconut oil

Garbanzo bean flour made its way back into my kitchen. I’ve made a few recipes that haven’t made it onto the blog yet, but there are for sure more coming! I love that GB flour is actually a legume and not a grain. 6g of protein and 5g of fiber per serving (1/4 cup). 

Hot damn.

GARBANZO BEAN BROWNIES

It works great as a replacement of whole wheat or all-purpose flour AND it’s gluten free. Win-Win situation in my mind  What I also love is that it is 1 ingredient: ground garbanzo beans. I use the Bob’s Red Mill variety which you can find at Whole Foods and many local grocery stores. 

This was my first time making homemade brownies. And I actually got the idea to make Garbanzo Bean Brownies from The Roasted Root Blog. I changed things up because she used actual garbanzo beans, where as I used ground flour. 

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GARBANZO BEAN BROWNIES

GARBANZO BEAN BROWNIES

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
  • 1.5 cups garbanzo bean flour
  • 1/4 cup cocoa powder (high quality, I use Penzey’s)
  • 1/2 cup organic cane sugar
  • 1/2 teaspoon baking powder
  • 1 cup 60% or higher dark chocolate chips, melted
  • 2 teaspoons vanilla extract
  • 1 egg
  • 3 egg whites
  • 2 tablespoons coconut oil
  • optional toppings: powdered sugar and peanut butter!

Instructions

  1. First, preheat oven to 325 degrees and line a square, 9×9 inch baking sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients. Then, add the egg, egg whites, coconut oil, and vanilla.
  3. Melt dark chocolate chips in the microwave until smooth and pour into the batter. Mix quickly because the chocolate will begin to firm up. At this point, your batter will be thick- this is good.
  4. Transfer batter into backing sheet and using a spatula, spread batter so that it is even throughout.
  5. Bake at 325 for about 20 minutes. Use a toothpick to check to see if it is done in the middle!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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Nutrition stats. OH EM GEE. 110 calories.

Is this real life?

GARBANZO BEAN BROWNIES

If you are a mega sweet-tooth person, feel free to add stevia or more cane sugar. I love the taste of dark chocolate, so a little sweet is just perfect for me.

GARBANZO BEAN BROWNIES

Plus some peanut butter.

GARBANZO BEAN BROWNIES

PS: HAPPY BIRTHDAY MAMA! I had such a great weekend with you here in Minneapolis and I am so sad you see you go home 

GARBANZO BEAN FLOUR- HAVE YOU USED IT?

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HEALTHY BLUEBERRY COBBLER

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HEALTHY BLUEBERRY COBBLER

HEALTHY BLUEBERRY COBBLER

This always happens to me. I tell myself I am going to make a delicious breakfast cobbler recipe using some of the fresh and frozen berries I got from Driscolls, then I end up turning it into a dessert by slapping some frozen greek yogurt on top.

Breakfast…dessert…same thing!

HEALTHY BLUEBERRY COBBLER

Why can’t you eat breakfast for dessert?  Or dessert for breakfast?

I say you can. 

And I say I don’t care what anyone else thinks

HEALTHY BLUEBERRY COBBLER

Ingredients for HEALTHY BLUEBERRY COBBLER

  • 3 cups rolled oats
  • 2 cup blueberries, fresh or frozen
  • 1 ripe banana, mashed
  • 1teaspoon cinnamon
  • 1/2 tsp sea salt
  • 2 tablespoons coconut oil
  • 3-4 tablespoons maple syrup
  • 1 cup almond milk

instructions

  1. First, preheat oven to 375F and spray a deep baking dish with nonstick cooking spray
  2. In a large bowl, mash a ripe banana and mix with coconut oil, maple syrup, and almond milk.
  3. Then, mix in oats, salt, blueberries, and cinnamon.
  4. Transfer everything into deep baking dish, and bake at 375 for about 40 minutes or until the oats turn golden brown at the top.
  5. *Note: the texture will not be soft like normal cooked oatmeal, rather chewy with a crunchy top!

About the Greek frozen yogurt…when the heck did they come out with this stuff? LOVE LOVE LOVE.

I want to say it was like 100 calories for a half cup of Stonyfield’s Vanilla Frozen Yogurt. A wee bit high in sugar, but isn’t all yogurt these days?

HEALTHY BLUEBERRY COBBLER

You could use any kind of berry for this. Even pomegranate seeds, apple, pumpkin…you name it! 

I’ve been on a pumpkin kick lately, so I foresee a pumpkin cobbler in my near future.

HEALTHY BLUEBERRY COBBLER
HEALTHY BLUEBERRY COBBLER

I am so very thankful for this week. I feel like this is my first slow week in about 5. I have about 6 FFF recipes developed and photographed. I just need to prepare some copy for them and edit photos. I am also ahead on client recipe writing and photography.  Woot.

Can you guess what I did all weekend? 

Mama Hersh is coming into town on Friday and I am really excited for that! Now that all three of her kids live in the same town, it’s much easier for her to come to Minneapolis! 

Cheers to a brand new week!

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PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

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PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

It’s been an unintentional reoccurring theme, that I follow my Fit Foodie Finds Friday post with a post that goes along with the theme. This week it was all about the latte. If you missed it, here’s the link to 4 spectacular (gluten free) latte inspired recipes.

I’ve seen lots of hot latte recipes going around the blog-o-sphere, so I thought I’d mix it up and try something a little contrary to the season. A FROZEN latte!

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

I used Family Fresh Cooking’s Vegan Whipped Cream basic recipe, but added some cinnamon. SO GOOD and such a great flavor combination: pumpkin pie spice

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

To make the vegan coconut whipped topping you only need a few ingredients. A can of full fat coconut milk, some stevia, and cinnamon. Whip it on high for 5 minutes and you have fluffly goodness. *Make sure the coconut is chilled before you do so, or you may encounter disaster! Again, I used Marla’s step by step method. 

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

This the first time I’ve ever opened a can on full fat coconut milk. All of the coconut fat will come to the top and there will be some liquid on the bottom. That’s what ^ is. 

Today’s photography was inspired by a food photography e-course I recently finished by my good blogger friends Dana and John over at Minimalist Baker. I am doing a more in-depth review on this course in tomorrow’s post!

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

One little secret I did learn from Dana and the e-course is…FILL IT TO THE BRIM. 

This might sound silly, but it’s true. Things look so much better if you fill it to the brim.

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

Hot lattes no more!

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PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

  • Author: Lee Hersh
  • Total Time: 5 minutes
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Ingredients

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  • 1 medium banana frozen
  • 1/4 cup pumpkin puree
  • 1/4 cup coffee, cold (I just used leftover from the morning’s pot!)
  • 1/4 cup milk (of choice)
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. Place all ingredients in a magic bullet or blender and mix until smooth.
  • Prep Time: 5 minutes

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GRAIN FREE PEANUT BUTTER COOKIES

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GRAIN FREE PEANUT BUTTER COOKIES

GRAIN FREE PEANUT BUTTER COOKIES
GRAIN FREE PEANUT BUTTER COOKIES

I always feel so much success when my brother approves a recipe. I made him a big batch of these last weekend to take home after he came over for dinner. Now that he goes to the University of Minnesota, I actually get to see him about once a week. He gives me a reason to bake sweet stuff, too. I can have a few and then give the rest to him and not feel bad!

I love this recipe because there are only a few ingredients and made with no refined grains! Coconut flour is not actually a grain, it’s ground from from defatted coconut meat. It’s high in fiber and low carb. Best part is- I found this in the bulk section. #winning

GRAIN FREE PEANUT BUTTER COOKIES

As you can see the dough turns out like typical cookie dough. You role it into a ball and use your fork to flatten it out and give it some pretty criss crosses.

GRAIN FREE PEANUT BUTTER COOKIES

Ingredients for GRAIN FREE PEANUT BUTTER COOKIES

  • 1 cup peanut butter
  • 2/3 cup organic cane sugar
  • 1 egg, large
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder

Instructions

  1. First, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
  2. In a medium size bowl, mix together 1 cup of peanut butter with 1 egg. In another medium size bowl, mix together sugar, coconut four, and baking powder.
  3. Then, with a wooden spoon, mix the wet and dry ingredients by slowing adding dry ingredients to wet.
  4. Roll about 1-2 tablespoons of dough between your palms and place on cookie sheet.
  5. Then, take a fork, and press into dough. (The cookies don’t really expand that much)
  6. Bake cookies at 350 for 9-11 minutes. (My sweet spot was exactly 10!).
  7. Let cookies cool for at least 10 minutes before serving. They will firm up!

They didn’t really expand at all in the oven, so just be mindful of that as you are making your cookies

Nom nom nom nom.

Dip one of these suckers in a giant glass of milk and you have THE perfect afternoon delight

GRAIN FREE PEANUT BUTTER COOKIES

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No-Bake Gingerbread Pumpkin Snowballs

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No-Bake Gingerbread Pumpkin Snowballs

I’m sure you area all wondering if I woke up yesterday morning to get my 5AM workout in…Well- the answer is no.

I unfortunately had the most TERRIBLE night of sleep ever! I went to bed at 9:00 tired as can be…and laid there until 3:30…WIDE AWAKE. Not sure how that adds up, but I decided to take the day off from working out in hopes for a better recovery on my lack of sleep!

Surprisingly I had a very productive day!

I know a few days ago I called these Vegan Gingerbread Pumpkin Snowballs, but apparently there is a giant debate whether or not powdered sugar is vegan or not. If anyone has a firm answer on this- please let me know! I’d love to know myself if powdered sugar is vegan or not 

No-Bake Gingerbread Pumpkin Snowballs

Ingredients for No-Bake Gingerbread Pumpkin Snowballs

  • almond meal
  • cake spice
  • cinnamon
  • ginger
  • molasses
  • pumpkin puree
  • brown rice syrup
  • powdered sugar

These balls are a little different than my typical recipe because I didn’t use any nut butter. I did use almond meal, which would eventually turn into nut butter if you whirled it in a food processor! 

No-Bake Gingerbread Pumpkin Snowballs

My girlfriend Rachel actually helped me with this recipe…and the staging too…SNOWMAN. 

OM NOM NOM. I like to store these in the freezer, for some reason I like them better frozen…and they stay better for a longer amount of time.

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No-Bake Gingerbread Pumpkin Snowballs

No-Bake Gingerbread Pumpkin Snowballs

  • Author: Lee Hersh
  • Total Time: 20 minutes
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Ingredients

Scale
  • 2.5 cups almond meal
  • 1 tablespoon cake spice (I use Penzey’s)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 tablespoon molasses
  • ¼ cup pumpkin puree
  • 2 tablespoons brown rice syrup
  • 1/2 cup powdered sugar

Instructions

  1. First, place powdered sugar in a small bowl, set aside. Then, place almond meal and spices in a medium size bowl. Then, add molasses, pumpkin puree, and brown rice syrup and mix with a wooden spoon. The mixture should be similar to cookie dough and hold the shape of a ball.
  2. 2. Next, using a tablespoon cookie scoop, roll out balls of down between your palm. Then, roll in powdered sugar.
  3. 3. Store in the refrigerator (or freezer)
  • Prep Time: 20 minutes

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HOW TO MAKE VEGAN CHOCOLATE CHIPS

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VEGAN CHOCOLATE CHIPS

Are you dairy-free, vegan, or paleo and love your chocolate? Easily make your own chocolate chips sans refined sugar and dairy! 

Happy post Thanksgiving! I am writing this from my grandparent’s couch in Chicago right now I’ve finally had a normal night of sleep after being majorly jet-lagged for the past 2 weeks. It’s partially my fault because I’ve been letting myself go to bed at like 7 and inevitably waking up at 4. Thank you Vibe Israel! 

Speaking of Israel. One of the things I was most excited to bring back was this vegan chocolate recipe! One of our day trips was learning how to make vegan desserts and the seminar we took was all about chocolate! I was super pumped because I normally buy the Enjoy Life Semi-Sweet Dairy-Free Chocolate Chips, but making my own would be so much cooler (and healthier!). 

VEGAN CHOCOLATE CHIPS

We made these adorable little candies using vegan chocolate and I added pomegranate seeds and orange zest to mine. SO DELICIOUS. The original recipe called for unsweetened baking chocolate + cocoa butter + sweetener. I modified the recipe a wee bit (I used coconut butter instead of cocoa), but still turned out DELISH! 

All you need is for VEGAN CHOCOLATE CHIPS

  • 100% unsweetened baking chocolate
  • coconut butter or cocoa butter <— either will work
  • maple syrup
VEGAN CHOCOLATE CHIPS

You’ll also need some sort of vessel to squeeze little dots of chocolate out to make your chips.

I found a ketchup bottle with a pointy tip and that did the trick! I suggest using a piping bag with a pointy tip like this one. 

The baking chocolate I found at Target, but you can also order it online. The key is finding 100% UNSWEETENED so that there is no added crap in it That way you can add you own sweetener and flavor. 

Once you combine everything together over low heat on the stove, you can transfer into your piping vessel and start squeezing away! My chips were more on the “mini” side, but you can make them as big as you want! 

VEGAN CHOCOLATE CHIPS

Best part is, they don’t have to be perfect! Nooo, no they don’t!

After you’ve piped all your chips, you can transfer the baking sheet right into the freezer for them to set. 

And wam bam! You’ve got yourself creamy homemade chocolate chips made with NO dairy or refined sugar! 

IT’S LIKE MAGIC.

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VEGAN CHOCOLATE CHIPS

HOW TO MAKE VEGAN CHOCOLATE CHIPS

  • Author: Lee Hersh
  • Total Time: 30 minutes
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Ingredients

Scale
  • 4 oz. 100% Unsweetened Baking Chocolate
  • 3 tablespoons coconut butter or cocoa butter
  • 3 tablespoons maple syrup

Instructions

  1. First, line 2 baking sheets with parchment paper. Set aside.
  2. Next, place all ingredients in a small pot (this is important- put everything in at the same time!). Turn burner to low/medium heat. Stir continuously until everything is melted together.
  3. Using a spatula, transfer into your piping vessel. Pipe your vegan chocolate chips onto your baking sheets. I filled about 2 sheets.
  4. Then, transfer baking sheets into the freezer and let harden for about 30 minutes.
  5. The chips should easily remove off of the parchment paper. Store in a small, air-tight container in the freezer.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

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