This recipe is a definite crowd favourite.
I (Tay) was a skeptic of the idea of beans in a brownie (sacrilege I swear) but Shan has won me over with these babies. They are delicious and guilt-free!
- 1 can of black beans, well rinsed and drained
- 2 large eggs
- 3 Tbsp coconut oil, melted (or sub for other oil of choice)
- 3/4 cup cocoa powder
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for a refined texture (sometimes I just use whatever sugar I have on hand)
- 1 1/2 tsp baking powder
- Optional toppings: crushed walnuts, pecans, dairy-free semisweet chocolate chips or berries. Get creative!
- Preheat oven to 180 degrees Celsius
- Drain black beans, and wash well. Put into blender and blitttttzzzzzzzz them till they no longer look like beans (p.s they smell like farts, so don’t be put off).
- Add eggs, coconut oil ( or other oil) cocoa powder, salt, and vanilla extract. Blend well.
- I normally add a tiny bit of water just to help it blend a little. Then add in ½ cup organic cane sugar and baking powder.
- This can be healthy, but if you want to add a touch of naughty add some chocolate chunks. Pecan and sea salt is my fave!! Or add berries!
- Make sure the batter is smooth and then add to your tin! You can make them into muffins or a slice!
- Bake for 20-25 minutes or until the top is dry and the edges start to pull away from the sides. Keep an eye on it.
- Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so it is important to wait for it to cool.
- Store in an airtight container for up to a few days. Refrigerate to keep longer.
- I love to share this at work. IT IS MY FAVE!
Do not be fooled by the sound of potato lemon cake. It surprised us too. We just adore any kind of carbs, and to know that this is a healthy cake?!!!!! WELLLLL count us in.
For us, food always has a story behind it.
We picked these potatoes from my parents green house. Over the years they are grown everything from passion fruit, tomatoes, strawberries, puha and at the moment, potatoes.
My Dad is the master of using everything he grows and utilising it in chutneys, pickles, fruit stewing, and even liqueurs.
He has also suffered from cancer and now tries to mitigate the issues caused by his health issues by going gluten free whenever he can, so this recipe is inspired by him.
Prep time: 20 mins Total time: 50 mins
Recipe type: This is such a great Sunday afternoon treat for the whole fam, or a healthy lunchbox choice. I know what I will be taking to work tomorrow.
- 200ml Oil (you can use Olive if that is all you have, it just gives a stronger taste)
- 1 cup of caster sugar
- 4 eggs
- 1 cup of almond meal (gluten free option) or 1 cup of standard flour
- 1 and a half cups of mashed potato, boiled and mashed (cooled a little)
- 4 lemons zested and the juice from the lemons
- 2tsp Baking powder
- 1/2 cup of desiccated coconut
- Pre-heat oven to 180C. Grease and line a 20cm cake tin.
- First, peel, wash, boil and then mash up the potato really good (you don’t want big chunks like our first attempt). Leave to cool.
- Beat oil and sugar until light, then gradually add the eggs one at a time, beating after each addition.
- Fold in the almond meal of plain flour, cold mashed potato, lemon zest, juice, coconut and baking powder. Pour into the tin and level the top.
- Bake for 40-45 minutes or until golden and a skewer inserted into the middle comes out clean.
- Once cooked, let cool for 10 or so minutes, while this is happening add to a pot 2 juice of lemons and 4Tbsp of sugar, bring to a light boil for your glaze.
- Dribble over cake and try not to eat it all at once!