Archives for posts with tag: cinnamon

Apples + cinnamon + a dash of nutmeg and cloves. Can’t you just smell that delicious aroma right now?

Actually, an apple “pie” bean bake was inevitable, but what held me back were such weighty questions as

  • Do I just add applesauce (easy-peasy) or throw in cut-up, peeled apples (more work)?
  • If I do use applesauce, will that make the texture too soft?

An aging banana and pure laziness solved the problem for me. (Hmmm…laziness is turning into a major theme here. Of course, bean bakes—just throw everything in the blender—lend themselves to anyone avoiding hard work, namely me!)

Okay, back to that blackening banana: I knew that bananas help with bean-bake texture so why not add one along with the applesauce? Then throw in some spices and voilà!

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Guess what? Sweet potatoes and bean bakes play well together! This bake has a great taste—a lot like sweet pumpkin pie with the tang of ginger—and great texture—dry enough to be a finger food, but smooth and moist so that it doesn’t crumble.

I have only one regret: I was lazy. Rather than take the sweet potato-bean mix out of the blender and put it in a bowl to then mix in the currants, I just threw those little guys straight into the blender.

They then became even littler guys and disappeared into the “beanwork,” if you know what I mean. The result was that the taste of currants merged with the bake, and I missed those satisfying sweet “notes.”

It wasn’t until I was writing this that I figured out another way to add the currants and still be lazy (see recipe). Anyway, to give you the idea, I sprinkled currants on top and around the bake for its photo op. But next time they’ll be inside, holus-bolus!

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Are you a serious choco-alcoholic? Me too. Very…very…serious.

I don’t even care about all the good nutrition in chocolate; I just go into a supremely happy-taste place when I have some.

Which is why I am absolutely delighted to be able to feed my addiction with this delicious, rich, and more chocolate-y bean bake than the Chocolate-Orange Bean Bake.

Why, you may be wondering, did I bother making two chocolate bean bakes in the first place? Good question!

And the answer is twofold:

  • The Chocolate-Orange Bean Bake is lower in calories because it has only cocoa powder and oranges.
  • This one is higher in calories because of the banana and the carob chips.

It’s helpful, I find, to have a choice when the chocolate urge hits hits. If it’s a good diet day, the decision will go one way; a bad day, the other.

Also, this bake also has a great texture—somewhat like a brownie.  And I do mean “great” because I am battling texture problems with a kiwi bean bake (more on that later), and I know of what I speak.

So…enjoy!

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