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Sarah Lawrence

No Bake Brownie Bites

[caption id="attachment_593" align="alignleft" width="300"]No bake brownie Bites No bake brownie Bites[/caption] It is a hot one in New England today.  Scorchers like today just don’t make me want to bake, but I’ve been itching to try a black bean brownie recipe that my friend Kerri created.  With the humidity though, not even a battalion of flying monkeys was going to make me turn on the oven!  So, a little blitzing with a batch of black beans and a few yummy raw staples and a nifty, no bake, nut free brownie bite was born.  My favorite bite was one I rolled with a few dried blueberries.  If you like an earthy flavor, go for the buckwheat.  Otherwise, try the GF oat flour for a mild canvas and a great bite of heart healthy oat fiber.  *nut free, gluten free, dairy free No Bake Brownie Bites 1 cup oat flour (choose gluten free if you need it) or 1 cup raw sprouted buckwheat flour * or a combination of both flours -- buckwheat is earthy, oat is neutral 12 medool dates, pitted, about 1 cup 1-2 droppers of liquid stevia or a few more dates to taste ¼-½ cup cacao powder 1 ½ cups black beans, unseasoned (drained and rinsed if from a can) ¼ cup water ¼ cup coconut oil Add ins of your choice – see end of recipe In your food processor, pulse the pitted dates a few times until they start to break down and get like a paste.  Add the black beans and process until smooth.  Add the remaining ingredients and pulse until you get a ball of dough.  You may need to add a bit more water or coconut oil depending on the moisture content of your beans and dates.  The consistency we’re going for is something like a stiff cookie dough or play dough. I like to line my small stone baking pan (8x6 or 8x8) with parchment paper, tip out the dough and press it firmly into the corners and then flat on the pan.  Fold the parchment over the mixture and refrigerate it so it firms up a bit more. Cut into ½ inch pieces.  Now you can get creative… you can roll the pieces into balls like truffles and swirl them around in cocoa or cacao powder, cinnamon, coconut, chopped nuts, matcha powder, powdered berries.  You can mix in dried fruit; dried blueberries and chopped dried cherries are my favorite.  You can leave the bites as squares and drizzle with chocolate sauce or spread with a thin layer of ganache.  Bottom line is that these are slightly sweet, fiber rich, heart healthy bites. *To make sprouted buckwheat flour start with raw buckwheat groats.  Soak them for about 2 hours, then rinse and drain.  Let the soaked groats sit in a sprouting bag or a glass container (lightly covered with a clean cloth) overnight.  Rinse the groats after 24 hours.  If they are sprouting, great… if not, let them sit another night.  Once the groats have nice sprout tails you can either set them on a baking sheet and let them dry before grinding them to flour or you can pop them in a dehydrator.  If you have a dehydrator, you’ll know what to do with it.  Otherwise, rinse the sprouts gently and drain them, then lay them on a baking sheet and let them dry out overnight.  You may need to stir them or flip them to help them dry evenly.  I used about 1 ½ cups of sprouted buckwheat groats to get my 1 cup of flour.  A clean coffee/spice grinder makes quick work of this job, but a food processor will work too. BONUS: My Daily Green --Red Cabbage, grapefruit and ginger Salad
  • thinly sliced red cabbage with grapefruit, pickled ginger and a splash of rice wine vinegar
  • a few handfuls of seasonal greens

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creativecalligraphy

Sprouted Buckwheat Salad and Red Lentil Burgers

I've had a few recipes hanging around that I keep meaning to post, so today I am just going to put them out there for you.  Pictures to follow when I have more time! Raw buckwheat is a new addition to my diet.  I tried buckwheat flour a while back and found it to be a very strong flavor… and one that I don’t care for.  So, much to my delight, the mild, nutty flavor of raw buckwheat is a welcome addition to the list of good grains. Sprouted Buckwheat Salad 1 cup raw buckwheat, soaked for 4-8 hours, drained and sprouted for up to 2 days 1 cup raw sunflower seeds 1 pepper, any color, diced 2 cups white beans, homemade or canned (rinse them well if canned) 1 cup cilantro, minced Vinaigrette Juice of 1 ½ lemons 1 Tbsp olive oil 1 shallot, minced 2 cloves of garlic, minced pinch of salt several grinds of pepper Combine all ingredients in a pretty bowl.  The flavors get stronger as the salad sits, so allow for a few hours of fridge time before serving if you have time.    Red Lentil Burgers 1 ½ cups red lentils 2 carrots (about 1 cup) 1 leek (about 1 cup) ½ cup almonds 1 tsp chipotle powder or 1 chipotle pepper with a bit of adobo (from a can) 1 tsp cumin 1 tsp smoked paprika 1 Tbsp Braggs Liquid Aminos 1 Tbsp olive oil ¼ cup tomato paste ¾ cup water Let’s heat things up!  Get your oven on to 400 degrees.  If you have baking stones, set them on the lowest oven rack so they get screaming hot.  If not, prep a baking sheet with a piece of parchment or lightly oiled foil. Put lentils into food processor and pulse until they become coarse flour.  Add remaining ingredients and pulse until combined into a slightly chunky dough/paste.  You will need to scrape the sides of the processor at least once to ensure that no bits of veg are left unblitzed.  Give a tiny taste and adjust seasoning if you need to. I use my ice cream scooper to get even scoops of batter.  Drop them on your prepared sheet or baking stone and flatten slightly to about a 3 inch diameter and ¼ inch thick.  They won’t spread, so you can get them a bit close, but it’s best to leave some room so you can flip them.  Bake for 10 minutes and then lower heat to 350, flip them and bake for another 10 minutes. Serve on your favorite gluten free bun or on a bed of greens.

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