Gluten free Bean and Date Brownies

1 can (425 g) kidney beans, drained and rinsed very very very very well!!!

1 heaped tbsp ground espresso coffee powder / or instant coffee powder granules

3 large eggs

½ cup (100 g) chocolate slab, cut into chips (or milk discs)

¾ cup date puree* (see bottom for recipe)

½ tsp baking powder

½ cup cocoa powder

2 tsp vanilla essence (or 1 tsp vanilla extract)

3 tbsp cherry flavored yoghurt (or any other yoghurt – natural is fine too)

½ cup salted peanuts, chopped coarsely (or any other nuts – or leave out)

 

Date puree:

1 cup pitted dates

½ cup hot water

Blend the dates and hot water till they form a smooth paste.  (this date puree can be used in baked recipes instead of sugar. )

 

Preheat oven to 180 oC.  Line square baking pan with baking paper. In food processor, mix the black beans with metal blade till very smooth.   Add eggs, yoghurt, baking powder, cocoa powder, coffee granules, vanilla & date puree.  Process till nicely blended.  Add the peanuts / nuts and pulse 5 times.  Pour the mixture evenly into the prepared baking pan.  Sprinkle with chocolate chips. 

Bake for 25 minutes – test if test skewer comes out clean. Otherwise bake longer.

Keep in tray for 10 minutes, cut and carefully remove.  Place on wire rack and let cool completely before serving. 

Recipe and photo:  Alma Pretorius 

You can easily freeze this.

 

Frozen Fruit and Nut Dessert

½ cup walnuts / pecan nuts, chopped

1 x 410 g tin pear halves, drained, chopped

50 g glace cherries, chopped

125 g pitted dates, chopped

12 marshmallows, chopped

250 g creamed cottage cheese

25 ml castor sugar

250 ml fresh cream, whipped stiff

 

Mix the nuts, pears, cherries, dates & marshmallows.  Cream the cottage cheese and castor sugar. Add the fruit & nuts to the cottage cheese mixture.  Fold the whipped cream into the mixture.  Pour into a greased form and freeze till set.  Only remove at time of serving, otherwise it ‘melts’ too much.

Photo:  Alma Pretorius Recipe:  Anna Eksteen - Anna se Kombuis 

BRAN MUFFIN WITH FRUIT, NUTS, SEEDS AND LEMON ZEST

 Makes 12 muffins

 

500 g Snowflake bran muffin mix

1/2 cup vegetable oil

330 ml milk

2 x-large eggs

1 x 50 g packet On The Go Trail mix with a zing (trail mix: lemon pieces, seeds & cashews)

1 x 50 g packet On The Go Fusion snack (trail mix: goji berries, cashews & cranberries)

1 x 50 g packet Jungle Optimal Tropical (papaya, pineapple & coconut)

Zest of 1 lemon

2 teaspoons pineapple/lemon essence

1 teaspoon citric acid

 

Preheat oven to 180 oC.  Prepare 12 muffin pan. Mix all together, spoon into pan – bake for 20 minutes.  Let cool in pan.

Recipe and photo:  Alma Pretorius

 

Raisin and peanut energy bites

Makes 22, depending on size

 

140 g seedless raisins

132 g nuts (salted peanuts / raw nuts)

2 tablespoons room temperature water

 

In processor with metal blade, chop the nuts till fine (BUT NOT SMOOTH).  Add the raisins, blitz till they blend together – add the water and blend some more.  You’ll have a sticky mixture.  Form balls (whatever size you want) and place on a plate – freeze for at least 30 minutes.  Eat from freezer or keep in fridge.

Recipe and photo:  Alma Pretorius

 

Rosemary pesto

Makes 500 ml

 

2 cups fresh Rosemary, stems removed

1 cup nuts (pine nuts / walnuts / almonds / peanuts)

1 teaspoon salt

½ teaspoon black ground pepper

1 cup olive oil

1 cup grated Parmesan cheese (or Parmesan powder)

 

In food processor, chop the nuts.  Add rest of ingredients and blitz till smooth.  Spoon into glass jars, top with olive / vegetable oil.  Keep in fridge for 5 – 7 days.  Can be frozen in jars / plastic containers / ice cube trays for 3 – 4 months.

 

Adapted from https://www.missinthekitchen.com/rosemary-pesto/

 

Use pesto:

 

Stir ‘n tablespoon into tomato soup

Cook pasta, drain water, stir in pesto and add halved baby tomatoes

Bake a focaccia and spread with pesto

Stir into mashed potatoes

Use as a veggie dip

Use pesto instead of a tomato sauce for your pizza

Spoon onto cooked fish and chicken

Spread on bread and top with an egg