Black Bean Banana Brownies

BLACK BEAN BANANA BROWNIES

WHAT YOU'LL NEED:

• 1 1/2 cups Black Beans

• 1/2 cup Oats

• 2 tbsp Cacao Powder

• 3 Bananas (Very ripe, mashed)

• 1/4 cup Avocado Oil

• 2 tsps Vanilla Extract

• 1/2 tsp Baking Powder

• 1/2 cup Vegan Dark Chocolate Chips

LET'S GET COOKING:

1. Preheat the oven to 350 °F. Prepare a baking dish by lining it with parchment paper. Remove from the fridge and top with the sliced banana and walnuts. Add a drizzle of maple syrup to taste, if desired.

2. Place the oats into a food processor and pulse into a semi-fine flour texture. Then, add the rest of the ingredients (except the chocolate chips). Blend into a smooth batter. There may be little bits of black beans, and that's fine.

3. Stir in the dark chocolate chips and pour the chocolate mixture into the prepared baking dish. Bake in the oven for 15 - 18 minutes or until the middle is cooked. 

4. Serve with coconut yoghurt or coconut whipped cream.

PRO TIPS:

• Parchment Paper: Wet the parchment paper and squeeze out any excess water to mould it more easily into the dish. 

• Coconut Yoghurt: Choose unsweetened coconut yoghurt to avoid “added” sugars.

Aim for 30 different plant-based foods each week for gut nourishment and diversity.

Chickpea Strawberry Pancakes

The Art of Perfect Pancakes: Mastering the Fluffy Breakfast Delight

WHAT YOU'LL NEED:

• 1 cup Chickpea Flour

• 1 1/4 tsp Baking Powder

• 1 tsp Baking Soda

• 1 1/4 cups Soy Milk (Replace with milk of your choice)

• 1 tsp Vanilla Extract

• 1 Flax Egg (See notes)

• 1 serving Vegan Vanilla Protein Powder

• 1 tbsp Avocado Oil

• 1 1/2 cups Unsweetened Coconut Yogurt (Divided-topping)

• 2 tbsp Maple Syrup (Topping - Optional)

• 1 1/2 cups Strawberries (Diced-topping)

LET'S GET COOKING:

1. Add the chickpea flour, baking powder, baking soda, milk, vanilla extract, flax egg, and vanilla vegan protein powder to a medium-sized bowl and whisk until everything is combined into a smooth batter. 

2. Over medium-high heat, add a drizzle of avocado oil to a large fry pan, and using 1/4 cup, measure out individual pancakes into the pan. 

3. Cook until bubbles form on the top of the pancake, then flip and cook until the other side is golden brown and the pancake is cooked through (approximately 2-3 minutes per side). 

4. Turn the heat to medium and repeat the process until all of the batter has been cooked into pancakes. Using a 1/4 cup as a measure should give you 12 pancakes. 

5. To serve, top with unsweetened coconut yogurt, strawberries and maple syrup (optional). 

PRO TIPS:

• Flax Egg: Mix 1 tablespoon of ground flax seed with 2 1/2 tablespoons of water in a small bowl. Allow to thicken (about 5 minutes) before adding it to your recipe. 

• Serving Size: Using 1/4 cup to measure will give 4 pancakes per serving. 

Aim for 30 different plant-based foods each week for gut nourishment and diversity.

Strawberry Smoothie Bowl Delight

Strawberry Smoothie Bowl Delight

WHAT YOU'LL NEED:

• 1/2 cup Frozen Strawberries

• 1/4 cup Pomegranate Seeds

• 1/3 cup Frozen Cauliflower

• 1/2 cup Unsweetened Coconut Yoghurt

• 1/3 cup Unsweetened Coconut Kefir

• 2 tbsp Hemp Seeds (Divided)

• 1 tsp Acai Powder (Optional)

• 1 tbsp Crushed Walnuts

LET'S GET COOKING:

1. Place the frozen strawberries, pomegranate seeds, cauliflower, yoghurt, kefir, 1 tbsp of hemp seeds and the acai powder, if using, into a blender and pulse until smooth.

2. Scrape down the sides of the blender cup, as this will be thick to blend initially. Pour into a bowl and top with the remaining hemp seeds and crushed walnuts.  Drizzle with map syrup

3. Optional: Drizzle with maple syrup to serve.

PRO TIPS:

• More protein: Add one serving of a vegan protein powder to the blender, for additional protein. 

• Nut Free: Replace the walnuts with seeds of your choice.

Aim for 30 different plant-based foods each week for gut nourishment and diversity.