Bev's Recipe Collection

1 can black beans, rinsed and drained (or 2 cups cooked black beans)
3 eggs
1/3 cup coconut oil (or melted butter)
1/4 cup cocoa powder
2 teaspoons vanilla extract
1/2 cup honey (or 1 cup sugar)
1/2 cup semi-sweet chocolate chips

1. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).
2. Grease an 8×8-inch glass baking dish. Pour the batter into the greased dish. Sprinkle the chocolate chips over the top and use a spatula to push them down into the batter just a little (but not too much; they will sink some while the brownies bake).
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Watch the edges for excess browning if you’re not sure they’re done. (Mine seem to take a full 50 minutes, and are still chewy but not gooey.) Cool and then chill before serving! Store in fridge.

6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses

Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.

Adapted from All Day I Dream About Food

• 2 eggs
• 1 mashed banana
• 1 tsp cinnamon
• 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

• 2 1/2 lbs. potatoes (red or gold)
• 1 1/2 T minced garlic
• 1 T dried oregano
• 1 t salt
• 1/4 t black pepper
• 1/2 cup olive oil
• 1 1/2 cups broth or water
• 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

Salad:

• 1 or 2 heads romaine lettuce–rinsed, dried and chopped
• 1 bell pepper, chopped (I used orange)
• 1 cucumber, halved lengthwise and sliced
• 1 cup crumbled feta
• 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

• 1/2 cup + 2 Tbs olive oil
• 1/2 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 3/4 tsp pepper
• 3/4 tsp salt
• 3/4 tsp onion powder
• 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

For the apples:

• 16 cups apples, peeled and diced
• 2 tablespoons pure maple syrup
• 6 tablespoons water
• 4 teaspoons cinnamon

For the crumble topping:

• 2 cup old-fashioned oats (or 1 cup buckwheat flour)
• 1 cup almond flour
• 1 cup chopped pecans (I use pecans)
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil
• 1/2 cup pure maple syrup

In a large bowl, toss apples with maple syrup, water, and cinnamon. Pour apples into two greased 9″ x 13″ baking dishes. In the same (now empty) bowl, add oats, almond flour, pecans, cinnamon, salt, coconut oil, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples. Bake at 350 degrees for 40 to 45 minutes until apples are soft. This is wonderful served fresh or room temperature.

Recipe from Healthy Liv

1 (15 oz.) can chickpeas (or 1 1/2 cups cooked)
2/3 + 2 Tbs creamy peanut butter
1/2 cup maple syrup
1 1/2 tsp vanilla
1/3 cup coconut oil, melted
dash of salt

Combine all ingredients in a food processor and blend until velvety in texture (8-10 minutes). Line a 5″ x 7″ pan with parchment paper (or wax paper). Spread the fudge evenly in the pan and freeze for at least 1 hour. Remove from the freezer and cut into squares. Store in the freezer, allowing the fudge to thaw slightly before eating.

Recipe from Eat Healthy, Eat Happy

These bars are high in iron!

• 1/4 cup quinoa, uncooked
• 1/2 cup almonds
• 1/2 cup pumpkin seeds
• 1/4 cup coconut oil
• 1/2 cup molasses
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1 15 oz. can pumpkin puree
• 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

This is a kid-friendly and delicious way to add kefir to your daily diet.

• 1 cup kefir
• 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
• 5 frozen strawberries, sliced
• 2 tsp honey
• splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3