Whole Life Magazine

February / March 2016

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Page 18 of 43

Photos: Jackie Sobon If you thought superfoods were a necessary evil, somewhat akin to fi sh liver oil and algae, you're in for a sweet surprise. These tasty gluten-free treats would make any Valentine smile. Adzuki Bean Brownies D igging into a warm, two-bite vegan brownie is the best. Ad- zuki beans are soft with a sweet undertone, which is why they lend themselves so nicely to desserts. They make these brownies extra fudgy. (Makes 24) 1 x 14 oz. can adzuki beans, drained and rinsed 1⁄3 c. cocoa or cacao powder 1⁄4 c. ground walnuts 1⁄4 c. melted coconut oil 1⁄2 c. coconut sugar or unrefi ned cane sugar 1⁄2 tsp. baking soda 1⁄2 tsp. sea salt 1⁄4 tsp. cinnamon 2 fl ax eggs (below) 1. Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini-muffi n pan and set aside. 2. Place all ingredients in a food processor and process until com- pletely smooth, about 2 minutes, stopping to scrape down sides of the bowl if necessary. 3. Scoop a heaped tablespoon of batter for each brownie into the prepared pan. Bake for 10 to 12 minutes, then remove from the oven and leave to cool in the pan for 5 minutes before transferring them to a cooling rack. Store in an airtight container for up to four days. Variation: Use kidney beans or black beans as an alternative to adzuki beans. Flax Egg T o make one fl ax egg, mix 1 tablespoon of ground fl axseed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the "egg" is ready for use in baked goods such as muffi ns, pancakes and quick breads. It's not so good as a direct replacement for eggs in crème brûlée or omelets. Almond Tahini Truffl es T hese chocolate-covered truffl es with a crunchy almond and creamy tahini fi lling are a truly indulgent superfood treat. (Serves 12) 1 c. almonds ¼ c. tahini 2 tbsp. maple syrup 2 tbsp. ground fl ax meal 2 tbsp. coconut oil, softened pinch of sea salt ½ c. vegan chocolate chips 1. Line a plate or baking sheet with parchment paper and set aside. Place the almonds in a food processor and grind into a coarse fl our. 2. In a bowl, mix three-quarters of the ground almonds with the tahi- ni, maple syrup, fl ax meal, 1 table- spoon of the oil, and the salt. Roll into 12 balls of equal size. Place the reserved ground almonds on a plate and roll each ball in them, pressing almond crumbs into the balls to make them stick. Place on the lined plate or sheet and freeze. 3. In a small pan, melt the choc- olate chips with the remaining oil and stir until smooth. One at a time, dip each ball into the choc- olate and roll it around to coat it. Return to the parchment and repeat with the remaining balls. Place in the freezer to chill until set, about 5 to 10 minutes. Trans- fer to an airtight container and store in the freezer for up to two weeks. Variation: Use almond butter in place the tahini for sweeter, nut- tier truffl es. Recipes from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day, ©Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. theexperiment- publishing.com By Jessica Nadel Delicious healthy treats taste of health SUPERFOODS 24/7 february/march 2016 19

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