Gluten-Free Black Bean Brownies

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• one 15 1/2 ounce can black beans, drained and rinsed very well
• 3 eggs, (large)
• 3 tablespoons coconut oil, plus more for pan
• 3/4 cup  sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee mixed in 2 tablespoons of milk (optional)
• 1/2 teaspoon baking powder
• pinch salt
• 1/2 cup mini organic chocolate chips

Directions:

Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking pan with extra coconut oil and set aside.

Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, coffee (optional), baking powder, and salt and process until smooth. Add the chocolate chips and pulse a few times until the chips are broken up a bit.

Pour the batter into the prepared baking dish.

Bake 30 to 35 minutes or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. They taste even better after sitting in the fridge overnight!

Recipe and photo submitted by Mysti, Dallas, TX.

Submit your recipe here!

Three coconut ingredients plus rice!

Triple Coconut Rice

Servings: 6
Preparation Time: 3 minutes

Ingredients:

• 14 ounces coconut milk*
• 1 tablespoon Gold Label Coconut Oil
• 1/4 cup water
• 1 cup basmati rice
• 1 cup dried, unsweetened coconut

Directions:

Bring coconut milk, oil, and water to a slow boil. Add rice and dried coconut, bring back to a boil, turn heat down to simmer, and cover with a lid, leaving a small opening to vent. Stir briefly after 10 minutes.

Continue cooking until rice is tender and done; add more water/coconut milk, if needed. Fluff rice and serve.

This goes great with seafood.

Tip: If you want to make this into dessert, add 6 teaspoons of sugar when bringing the coconut milk and water to a slow boil.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe submitted by Trish, Orlando, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Do you like peanut butter?

If the answer is yes, then you probably like peanut butter cookies as well.

And right now, that’s a good thing because I have an amazing recipe for you today.

When I was making this recipe, I was expecting something like the normal flourless peanut butter cookies which are rich, buttery, crumbly and crunchy-ish.

When these little guys came out they looked…ugly (blunt, I know). But they smelled good, and after a few minutes of cooling, I had had enough of just looking at and smelling them. I grabbed one and sank my teeth into the warm center, expecting something like the normal flourless PB cookies. Instead, it was chewy. Very chewy. The chocolate chips were still warm and soft, and the cookie edges were crisp, They were extremely rich, creamy, and buttery. I loved it.

Despite their richness, I couldn’t keep my hands off them. The rich, creamy, buttery, ultra-chewy, coconutty, and peanut-buttery cookies were just too much to resist. You have got to give these a try.

Just don’t eat them all yourself.

Sarah 🙂

No-Flour Coconut Peanut Butter Cookies

Servings: 1 dozen
Preparation Time: 10 minutes

Ingredients:

• 1 cup coconut peanut butter
• 1 cup whole sugar
• 1 egg
• 1 tablespoon molasses
• 1 teaspoon vanilla (the powder kind is best)
• 1/4 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees F.

Mix all ingredients except chocolate chips (if using) together until well blended. Add chocolate chips, if desired.

Drop by spoonfuls onto an ungreased cookie sheet and flatten slightly with a fork.

Bake for 10–15 minutes (edges should be a dark, golden brown).

Recipe submitted by Sharla, Nampa, ID.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!