GLO Antiaging Treatment Bar had the pleasure of participating in the ATCO Blue Flame Kitchen's first "Beauty and Bubbles" evening. The event featured incredible food, fantastic recipe demos, and healthy eating tips from the beautiful Jessica Willott. The focus of the evening was to demonstrate that cooking from a more health conscious recipe did not have to mean that the taste was in any way sacrificed. Those of us with a "sugar" tooth were a little skeptical but, the ATCO Kitchen's Chefs proved to us that this was absolutely possible.
One of the standout recipes was the Maple Black Bean Brownies. Not only are they delicious and healthy but they are also gluten free!
Maple Black Bean Brownies
14 oz. can of black beans, drained and rinsed
2 large eggs
1 cup pumpkin puree ( unsweetened)
3/4 cup pure maple syrup
2 tsp vanilla extract
1/2 cup cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup gluten free flour blend or whole grain rice flour
1/2 cup dark chocolate chopped into chip size pieces ( 65% pure cocoa or more)
1. Preheat oven to 350 F.
2. Line 9 x13 pan lined with parchment paper and spray with non- stick spray. A sheet pan with sides works best.
3. In a food processor or blender, puree the beans, eggs, pumpkin puree, maple syrup and vanilla until smooth.
4. In a separate bowl, mix together the cocoa powder,chopped chocolate,and remaining dry ingredients. Gently fold the pureed mixture into the dry ingredients and mix until combined. Pour into baking pan.
5. Bake for 25-30 minutes- only until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely before topping or slicing.
Dark Chocolate Ganache
1 cup whip cream, 9 ounces of dark chocolate-chopped into chip size pieces ( 65% pure cocoa or more). Heat cream to a boil in a small saucepan over medium heat. Pour over chocolate pieces and stir until smooth. Allow to cool slightly before pouring over brownies.
Sprinkle with shredded coconut and sea salt if desired.
A dollop of whipped low fat cheese cheese on top is also delightful.
Thank you to Jessica Willott and the ATCO Blue Flame Kitchen