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Creamy Black Bean Spread (#tacotuesday)

Creamy Black Bean Spread
Print Recipe
Fennel seeds add an interesting sweetness to this black bean spread
Servings Prep Time
3 cups 15 min
Passive Time
5 min
Servings Prep Time
3 cups 15 min
Passive Time
5 min
Creamy Black Bean Spread
Print Recipe
Fennel seeds add an interesting sweetness to this black bean spread
Servings Prep Time
3 cups 15 min
Passive Time
5 min
Servings Prep Time
3 cups 15 min
Passive Time
5 min
Ingredients
Servings: cups
Instructions
  1. Heat oil in a large skillet over medium-high. Add onion and 1/2 tsp. salt and cook, stirring occasionally, until caramelized, about 15 minutes. Stir in fennel and cook 30 seconds. Add beans, remaining 1 tsp. salt, and 2 Tbsp. water and heat through, stirring to combine. Transfer to a food processor or blender and purée until smooth.
  2. Bean spread can be stored in an airtight container and chilled for up to 3 days. Bring to room temperature before serving.
Recipe Notes

Featured Spice:

Fennel Seeds

Kosher Salt

Recipe source: Creamy Black Bean Spread

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Blog, Front Page, New Products, Recipes, Spices

Chocolate Peanut Butter Brownies (Xanthan)

Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Chocolate Peanut Butter Brownies (Xanthan)
Print Recipe
Ingredients
Servings:
Instructions
  1. Brownie Layer: Preheat your oven to 330F and grease a 9×13 pan. Set aside. In a large mixing bowl, whisk together all liquid ingredients with the flax. (Note: If baking with coconut oil, melt first and have all other liquid ingredients be at room temperature to prevent hardening.) In a separate bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Bake 16 minutes. Brownies will look underdone when they come out but this is okay! Let cool, then refrigerate overnight and the texture will firm up nicely. DO NOT frost and eat until the next day, as the taste and texture will change while they set. (If you’d prefer a flourless option, you can use 1.5x my Black Bean Brownies as the base instead.)
  2. Peanut Butter Layer: Do this after the brownies have set: Bring the peanut butter to room temperature if it’s been chilled, then stir all ingredients together until smooth. It will look thin at first, but keep stirring until it gets thick! Spread evenly over the brownies, then refrigerate at least 2 hours. Then make the chocolate, leaving the brownies in the fridge until the chocolate is already made:
  3. Chocloate Layer: Stir together all ingredients until a thin sauce forms. If sauce is too thick, gently heat until thin. Spread evenly over the brownies, then immediately put back in the fridge to harden the coating. Once hard, you can cut the brownies. My trick is to cut brownies with a plastic knife, wiping the knife after every cut. Store leftovers in the fridge, or they are actually really good frozen as well!
Recipe Notes

Featured Spices:

Unsweetened Cocoa Powder

Xanthan Gum

Recipe and original source: Yummly / ChocloateCoveredKatie.com

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