Looking for a delicious new dessert with added protein? This is a FANTASTIC dessert to sneak those beans in for kids and picky eaters! I have made these plenty of times and I have had such great feedback on how people don’t even taste or realize that the beans are in them! This is a gluten free recipe… and they’re definitely worth trying!
Makes 16 servings
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons coconut oil or vegetable oil
1/4 cup unsweetened cocoa powder
3/4 cup sugar 1 teaspoon vanilla
1/2 teaspoon baking powder
1 pinch salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees and grease an 8×8 pan. Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth. Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.
“The chia seed contains antioxidants, protein, fiber and omega-3 fatty acids – making it one of the most super of superfoods.
One tablespoon of whole chia seeds contains 60 calories, 4 grams of fiber, 2 grams of protein and 2.4 grams of omega-3. It also has 64 milligrams of calcium and 40 milligrams of magnesium. In other words, two or three tablespoons of chia equal one large egg in terms of protein, and one tablespoon of chia has the same amount of omega-3 you would get in four ounces of salmon!
The whole seed can be sprinkled on top of a variety of foods! You can use it in baking as a replacement for eggs because it has a great binding capacity. (One tablespoon of chia powder in a quarter-cup of water equals one egg). It is also gluten-free!”
From weight gain, to gastrointestinal pain, many different books, media sources, and celebrities are pointing the finger at wheat as being the cause of all their problems. One of the most talked-about health books right now is Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health, a New York Times bestseller by U.S. cardiologist Dr. William Davis.
Celiac disease occurs when the small intestine is unable to properly digest gluten, a protein that appears in wheat as well as other grains such as barley, rye and spelt. For Celiacs, a gluten-free diet is highly recommended to get rid of the pain and to stop further damage from happening in the body. Others might also have a wheat allergy, where a gluten-free diet is also recommended, but a wheat allergy doesn’t do damage to your intestine like Celiac disease does.
It’s important to realize that when you cut out all of one food group, you are going to lack certain nutrients that come from that group, so it’s important to plan accordingly.
Kim Kardashian made headlines when she announced that she had cut wheat from her diet and lost weight from it. It’s amazing how much celebrities and media sources have on the public and guide people into believing something that might not be true.
Sure, eating a gluten-free diet will definitely make you feel better if you are having a problem digesting gluten, but don’t trust resources where they are telling you to cut out gluten products just to lose weight. Look for reliable resources and studies before believing everything that you hear.
What are your thoughts/comments?