Black bean brownies with cashew iced cream (both vegan) These may sound funny, but my daughter made them the other day (she used hemp seeds instead of flax seeds) and they were seriously delicious!!!! Makes 12 rectangles 1 (15 ounce) can black beans, drained and rinsed 1 1/2 cups agave nectar 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup whole wheat pastry flour Preheat oven to 350F. Line an 8x8” pan with parchment paper and allow about 1” of the paper to hang out on each side. This will allow you to lift the brownies out of the pan once they cool. Place black beans and agave nectar in a food processor and puree until very smooth. Add the flax seeds, vanilla, cocoa powder, baking soda and salt and pulse to combine. Add the flour and pulse until just until barely combined, scraping the sides as needed. Do not over mix. Pour into prepared pan. Bake approximately 30 minutes or until center no longer jiggles when shaken gently and a toothpick inserted in the center comes out almost clean. Allow to cool completely before slicing. Cut into 12 small rectangles. Top with a scoop of Iced Vanilla Cashew Cream and drizzle with Fresh Strawberry Sauce. (see recipes, below) Recipe by Emily Barth Webber, 2009. Iced Vanilla Cashew Cream This dairy-free ice cream is very rich, creamy and delicious. It’s super-easy to make with only a blender and an ice cream maker. 2 cups raw cashews, soaked in filtered or spring water for 1-5 hours 1 ½ cups filtered or spring water ¾ cup agave nectar (raw organic preferred) 1 tablespoon vanilla extract 1 vanilla bean Drain cashews and discard soaking water. Place cashews in blender and add about half of the water. Blend for 3-5 minutes, stopping every minute to give your blender a rest. (If you have a high speed blender you will not need to do this, and it will take much less time to blend.) Add in the rest of the water, the agave nectar and the vanilla extract. Cut the vanilla bean in half lengthwise and scrape out the seeds. Place the seeds in the blender. Blend for another minute or two until silky smooth and the consistency of heavy cream. Pour into ice cream maker and freeze according to manufacturer’s instructions. (drmcdougall)
Posted on: Fri, 17 Oct 2014 16:26:51 +0000