new addictions

I've developed two new addictions this week.

#1.  Hubert's Lemonade

So good!!  And, if you know anything about me, you'll know how big of an endorsement this is.  I don't like lemonade.  But I LOVE this stuff!  I've tried the cherry limeade, raspberry lemonade, mango lemonade, and blackberry lemonade so far and I love all of them.  I want to drink them all the time.


#2. Vegan Gluten-free Black Bean Brownies

Yum!!

1 (15 oz) can black beans, drained and rinsed
2 flax eggs (3 T ground flax seed meal + 6 T water)
3 T. coconut oil, melted
3/4 c. cocoa powder
1/4 t. salt
1 t. vanilla extract
heaping 1/2 c. raw sugar, slightly ground or pulsed in food processor
1 1/2 t. baking powder
1 (12 oz) bag of vegan semi-sweet chocolate chips


Preheat oven to 350.  Lightly grease a 12 slot standard size muffin pan.  Prepare flax eggs by combining flax and water in food processor or blender.  Pulse a couple times and then let rest for a few minutes.  Add remaining ingredients except chocolate chips and puree - about 3 minutes - scraping down sides as needed.  You want it pretty smooth.  If the batter appears too thick, add a Tbsp or two of water and pulse again.  It should be slightly less thick than chocolate frosting but nowhere close to runny.  Stir in chocolate chips.  Evenly distribute batter into muffin tin.  Sprinkle extra chocolate chips on top if wanted.  Bake for 20-25 minutes, or until the tops are dry and the edges start to pull away from the sides.   Let cool for 30 minutes before removing from pan.   Store in airtight container.  Refrigerate if longer than a couple days.