Forums: March 2010 Kickstart Forum Archive: Black bean brownies
Created on: 03/21/10 08:57 PM Views: 2095 Replies: 7
kcwriter Joined: 03/13/10 Posts: 62	Black bean brownies Posted Sunday, March 21, 2010 at 8:57 PM I made the black bean brownies but it called for eggs? I made it without and added baking powder. They really never cooked all the way through. How do you make these without eggs? And if I just use egg whites IS THAT SO BAD ONCE IN AWHILE?????
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BlondRenee Joined: 02/28/10 Location: California Posts: 97	RE: Black bean brownies Posted Monday, March 22, 2010 at 1:34 AM There is a product call EnerG egg substitute. I got mine at the health food store. I used it in my snickerdoodles cookie recipe and a muffin recipe. Hubby did not know the difference... Good luck
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TexGal Joined: 02/25/10 Location: Texas Posts: 111	RE: Black bean brownies Posted Monday, March 22, 2010 at 12:31 PM This is what Nutrition MD says: Eggs have two undesirable parts: the yolk and the white. Egg yolks are loaded with cholesterol: 213 mg in a single egg—that’s as much as in an 8-oz. steak. Egg yolks also contain saturated fat. Egg whites are made of animal protein, which can contribute to calcium losses and kidney problems. If you are eating vegan, you would not include any eggs or egg whites. Of course if you decide to make an exception, that's your business, but it would not be strictly vegan. Here is more info about eggs and suggestions for substitutions from PCRM: Many people choose not to use eggs in their diet. About 70 percent of the calories in eggs are from fat, and a big portion of that fat is saturated. They are also loaded with cholesterol—about 213 milligrams for an average-sized egg. Because egg shells are fragile and porous and conditions on egg farms are crowded, eggs are the perfect host to salmonella—the bacteria that is the leading cause of food poisoning in this country. Eggs are often used in baked products because of their binding and leavening properties. But smart cooks have found good substitutes for eggs. Try one of the following the next time you prepare a recipe that calls for eggs: If a recipe calls for just one or two eggs, you can often skip them. Add a couple of extra tablespoons of water for each egg eliminated to balance out the moisture content of the product. Eggless egg replacers are available in many natural food stores. These are different from reduced-cholesterol egg products which do contain eggs. Egg replacers are egg-free and are usually in a powdered form. Replace eggs in baking with a mixture of the powdered egg replacer and water according to package directions. Use 1 heaping tablespoon of soy flour or cornstarch plus 2 tablespoons of water to replace each egg in a baked product. Use 1 ounce of mashed tofu in place of an egg. In muffins and cookies, half of a mashed banana can be used instead of an egg, although it will change the flavor of the recipe somewhat. For vegetarian loaves and burgers, use any of the following to bind ingredients together: tomato paste, mashed potato, moistened bread crumbs, or rolled oats. Just curious where you got the recipe. Was it from a "vegan" site? Good luck with the cooking!
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mommyof2nc Joined: 12/31/09 Location: North Carolina Posts: 172	RE: Black bean brownies Posted Monday, March 22, 2010 at 4:22 PM I have the EnerG Egg Replacer but I tend to just use ground flaxseeds in baking. Use 1 tablespoon flaxseeds plus 3 tablespoons water, mix and let sit for 3-4 minutes before adding. Works great every time! I've used this in brownies, cookies, and pancakes and never had a problem.
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kcwriter Joined: 03/13/10 Posts: 62	RE: Black bean brownies Posted Tuesday, March 23, 2010 at 10:27 AM Wow, thank you so much for the egg info! I ate eggs for the first time this morning thinking I should be doing this. Everyone is telling me it is the 'perfect food'. Well, I wish I would have read what you wrote first. Well, that's okay. Every minute is new and now I know. kc Oh! and the brownie recipes is on allrecipes.com
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essie Joined: 02/26/10 Posts: 163	RE: Black bean brownies Posted Tuesday, March 23, 2010 at 12:24 PM Here's some posts on eggs from Disease Proof to help you kick the habit: http://www.diseaseproof.com/archives/cat-eggs.html It's one of those culturally cemented ideas, that eggs are the "perfect food," like "milk doing a body good"--too bad it's not the least bit true! Both were actually advertising campaigns.
	Edited 03/23/10 12:30 PM Quote | Send PM | Link | Top | Bottom
Joalie24 Joined: 01/05/10 Posts: 15	RE: Black bean brownies Posted Wednesday, March 24, 2010 at 7:56 PM Here's another great (all vegan) recipe -and the website I got if from- for black bean brownies, in case you don't like the egg replacement. I've made these for many non-vegan friends, and they all love them! http://nocrapdiet.wordpress.com/r-recipes-desserts/ Black Bean Brownie Muffins~ Makes 12 mini muffins Ingredients: 15 ounce can of black beans rinsed and drained (about 1 1/2 – 1 2/3 cups), 2 ripe bananas, 1/4 cup agave nectar , 1/4 cup cocoa powder, 1/4 cup quick oats, 1 tbsp minced walnuts, 1/2 tbsp ground cinnamon, 1 tsp vanilla extract. Directions: Preheat oven to 350F. Grease a 12-cup pan. Combine all ingredients, except oats and walnuts, in a blender until smooth. Stir in the oats and walnuts and pour batter into muffin pan. Bake for 25-30 minutes. Allow to cool before topping with Superlicious Fudge Spread. Store in fridge. Extra notes: I got this idea from “Happy Herbivore’s” blog and made a couple of changes. I’ve made this recipe both as brownie bars on a rimmed cookie sheet, and as mini muffins in a muffin pan and find the mini muffins superior to the bars in terms of looks and better handling. These are best eaten the next day. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
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BlondRenee Joined: 02/28/10 Location: California Posts: 97	RE: Black bean brownies Posted Wednesday, March 24, 2010 at 10:46 PM Low Fat Vegan Black Bean Brownies Written by Lindsay Nixon Black bean brownies have made their rounds in the diet circuit for years and more recently have popped up on vegan blogs. I'd never been much attracted to them but then my good friend Tara insisted I try my hand at a healthy vegan version. Oh, my! Why didn't I listen to Tara sooner? black bean brownies These brownies are really, really good... and so easy to make, too! Since they're also flourless, they're a bit dense and fudge-like. It's amazing how they don't taste like beans... and just to be certain, I had Scott sample the batter AND the brownies before I told him the magical ingredient! He had no clue! So stop what you're doing and run full-speed to the kitchen and make these brownies! black bean brownie Nutritional Info: 85 calories, 1g fat, 16g carbs, 4g protein (without optional sugar) Black Bean Brownies Recipe Description: Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe. Ingredients: * 15 ounces black beans, drained and rinsed * 2 whole bananas * ? cup agave nectar * ¼ cup unsweetened cocoa * 1 tbsp cinnamon * 1 tsp vanilla extract * ¼ cup raw sugar (optional) * ¼ cup instant oats Instructions: Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.
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