Well, don't say I didn't warn you. Here are TWO recipes for a sweet treat we all have had a million times. If your a mom, you will thank me later!
It's hard not to feel fine after a slice of this cake.
Chocolate Beet Torte
2 1/2 c. grated beets
1/2 c. agave nectar and about three packs of stevia
1 egg, 3 egg whites (or just four egg whites)
1/2 c. coconut oil or olive oil
1 T. vanilla extract
1/2 t. almond extract
1/2 c. cocoa powder
1/2 t. salt
In a medium saucepan, heat the beets and agave to a boil, then cover. Reduce to a simmer and cook for 30 minutes, until beets are soft.
Transfer beet-agave mixture to a Vita-Mix (or other high speed blender) and puree on highest speed until smooth. Blend in eggs, oil, vanilla, almond extract, cocoa and salt until thoroughly incorporated.
Pour batter into a well greased (use your spray olive oil PAM!) 9-inch cake pan. Bake at 350° for 30-35 minutes until a knife inserted into the center comes out clean. Cool and serve.
Beets are in season and this is a really great recipe! You will love it. Don't think, just make!
The second one will make you scratch your head even more....READY???
Amazing Black Bean Brownies
4 ounces unsweetened chocolate (go for DARK chocolate and it is even better for you!)
1 cup unsalted butter (go with smart balance light!)
2 cups soft-cooked black beans, drained well (canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
dash of cinnamon
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive) (you don't need to add the coffee but it is fantastic! Save a little bit of your morning coffee and keep it in the fridge for when you make this.)
¼ teaspoon sea salt
1 large egg
3 egg whites
1½ cups light agave nectar (or use half the agave and instead add some stevia). I use about 3 little packs with 1/2 cup of agave.
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (or jellyroll pan) with parchment paper and lightly oil with canola oil spray.Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
You cant taste the beans, promise!
You will be thanking me for this one! If you are like me you just might tear someones arm off at a certain time of month for some chocolate and now you have a reason to make some brownies for when the goin gets tough! I am in awe of all the different ways you can turn a old time favorite into a new improved version! Say it with me..."There is NOTHING you cant change for the better AND there is nothing that you have to give up!"
Cheers! Enjoy your weekend and get your butt in gear!
-Heather
