Black Bean Brownies with Pumpkin Seeds

I got my blood tested recently (as every good little vegan should) and it turns out that I'm low on iron. Not anemic, but low. So I've been doing a little research on plant foods that are especially good iron sources and incorporating them into my diet more, and also supplementing (hellloooo spirulina, you are my new best friend and I think you're amazing). These brownies are an example of this - they've got black beans, dates, black-strap molasses and pumpkin seeds, all of which are very good iron sources. And the fact that they're pretty damn yummy helps as well.

Black Bean Brownies with Pumpkin Seeds

1 can black beans, rinsed and drained
2 bananas
1/3 cup dates, simmered in enough water to just cover the bottom of a small saucepan until soft
3 tablespoons sugar
2 tablespoons black-strap molasses
1/4 cup cocoa
1 tablespoon cinnamon
1 teaspoon vanilla
1 pinch salt
1/2 cup oats
1/4 cup raw pumpkin seeds
1/4 cup chocolate chips

Preheat oven to 350 degrees. Spray or oil an 8 x 8 square baking pan. Place all ingredients except oats, pumpkin seeds and chocolate chips in a food processor and process until very smooth. Add the oats and process until well incorporated. Fold in the pumpkin seeds and chocolate chips. Pour into baking pan and smooth out surface with a spatula or something. Bake for 35-40 minutes. Let cool, cut into squares, and refrigerate. Enjoy!


They really taste best cold - fudgy and delicious!

Olive Biscuits

I've been busy these past couple of weeks, finishing up my summer job, doing teaching assistant work, and getting ready to go back to school. I really really hope I can manage to keep up this blog during the school year!

I've also been experimenting with making savoury baked goods, inspired by recipes like these. I figure they're a good way to satisfy my baking monkey and make good and healthy snacks and additions to bagged lunches. So far all of my attempts at savoury muffins have failed miserably, but I'm still working on it. And then I decided to try savoury biscuits and came up with these, based on this recipe. They were a great success!

Olive Biscuits

2 - 2 ½ cups white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons flax meal mixed with 6 tablespoons water
1 ¼ cups soy yogurt + extra for brushing on the tops of the biscuits
¾ cup olive oil
1 cup kalamata olives, chopped
5 stalks green onion, thinly sliced
1 handful fresh mint, finely chopped

Preheat oven to 375 degrees. Spray one large baking sheet or two smaller ones, and set aside. In a large bowl, sift together the flours (starting with 2 cups white) and baking powder. Make a well in the middle and add all remaining ingredients. Mix and then knead the dough until it is soft and workable, adding up to ½ cup flour to get the right consistency. Shape into small balls (about ¼ cup’s worth of dough), place on the baking sheet, brush with yogurt, and bake for about 30 minutes, until golden on top.