An unusual title, no? Ahhh… but you don’t fully understand. Yet.
You see, Monday evenings at 6:30 and Saturday mornings at 9:00 I spend hard-core sweating and a little bit dying… but oh so happily. This is because these times are specifically dedicated to Ruben, the most
hard-ass softie trainer everrrr. Despite being super intimidating on the outside, Ruben looooves baked goods and is kind of a softie on the inside. So, since I super like Ruben and find him funny (as well as caring deeply for my physical well-being, ha), I submit myself to regular ass-kicking I mean… “exercise”, i.e. spin class and ‘core and more’. At the end of which I peel my sorry ass off the floor of the gym and attempt to walk away. Which is usually a fail. More like a stagger, really. And then I go home and eat cake. HAHA tooo bad, Ruben! Just kidding. I do really love these classes, ahah.
Do you know anyone else who would show up to some voluntary torture and bring their trainer baked goods? Sheeesh. Ridiculous. Last week I perched the cookies on the seat of his spin bike. See?? Basket case. It’s like… exchanging cookies for a spot of Saturday morning ass-kicking. At least he loooves them. And you say… and he’s easier on you in exchange? hahhaa. Right. You’re funny.
Buuuttt… I guess that’s why I love the classes so much… they give me an extra excuse to eat everything in sight when I go home! Win.
Anywayyy. Here is the recipe for the brownies I made him–he’s going gluten free and (as a trainer, duh) likes to avoid excess sugar and fat. These are vegan, gluten free and lowfat, and made with reduced sugar.
Vegan Black Bean Brownies
From the Happy Herbivore cookbook, via the www.happyherbivore.com
Do the preheating jazz… 350, lightly grease an 8 by 8 pan.
Now whip out your trusty blender or food processor. Unless you have an astoundingly good blender, I recommend a food processor… I may or may not have almost killed my blender. oops. Not my fault it’s a little challenged. ANYWAY. Moving on:
Chuck in blender:
- One 15 oz can of black beans, drained and rinsed
- 2 whole bananas
- 1/3 c agave nectar
- 1/4 c unsweetened cocoa powder
- 1 tbsp cinnamon (I know, it seems like a lot, but it’s good in the recipe. If you’re less of a cinnamon fan, you could decrease the amount to taste)
- 1 tsp vanilla
- 1/4 c turbinado sugar (optional: use if bananas are greenish or if you like sweeter brownies)
Blenderize!! Once mixed, fold in 1/4 c quick oats (or regular oats that have been food processed), and chocolate chips if desired. These brownies are suuuuper fudgy and moist– you can add more than 1/4 c oats if more body is desired. Your call. Pour into prepared pan and bake for 30 minutes. A tester should come out clean. Let cool completely in the pan before slicing. These keep best in the fridge covered in plastic wrap.