It’s halfway through October, and the dust of a new school year is starting to settle. As parents, we’re busy adjusting our schedules with an influx of homework, sports, and extracurricular activities. Trying to manage it all can be stressful, and meal-planning is just one more thing to worry about.
You’ll have no dessert guilt after indulging in these flourless sugar free chocolate brownies!
· 1 (14 oz) can of
black beans, rinsed and drained
· 2 large eggs
· ½ cup cocoa powder
· ¾ cup Xyla
· ½ teaspoon oil
· 1 tablespoon milk
· 1 teaspoon balsamic vinegar
· ½ teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon of freshly ground coffee or instant coffee
· ½ cup semisweet chocolate chips (xylitol chocolate to make them completely sugar free, or omit chocolate and use all walnuts)
· ½ cup walnuts (or any nuts of your choice
– Preheat the oven to 350° F. Line a 9 x 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.
– Blend the black beans, eggs, cocoa powder, Xyla ® xylitol, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. You can also do this all by hand if you don’t have a blender. Fold in chocolate chips and walnuts at the end. Pour the brownie batter into the prepared pan. You can also sprinkle some extra chocolate chips on top.
– Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.
Having a panic attack about holiday cookie exchanges and holiday baking? Or are you more worried about the calories and December weight gain? Maybe we can help with both. Did you know there’s a great new sugar substitute that works in baking, to sweeten coffee and is in a ton of products like gum, breath mints and candy. We’re going to talk skinny baking on twitter! To help with the baking conundrums and also help you to get a head start on the holiday goodies, we’ve put together a fun twitter party to talk recipes, weight maintenence and kids in the kitchen.
Join us Monday, December 9th at 8pm EST – we’ll be tweeting with the hashtag #SkinnyBaking Be sure to RSVP and follow @XylaXylitol, @urbanmommies, @simplystacienet and @AskMamaMOE for a chance to win one of seven prizes. The best news? Prizes include Xyla products and yummy baking made with Xyla to save you time in the kitchen this holiday!
Xylitol is a sugar alcohol that contains fewer calories and fewer carbohydrates than other sweeteners. It’s a white crystalline granule that looks and tastes like sugar but doesn’t have the negative side effects associated with sugar. It’s low-cal, low-carb and diabetic safe with 2.4 calories per gram and is slowly absorbed as a complex carbohydrate. In comparison, sugar has 3.75 calories per gram. Woo hoo!!! So don’t forget to RSVP using the linky list below. See you there!
Xyla brand xylitol is extracted from North American grown hardwood trees using ecologically sustainable methods. Xylitol is also naturally occurring in many fruits and vegetables. Did you know the human body makes about 15 grams of xylitol per day? Researchers also discovered xylitol’s insulin-independent nature (it metabolizes in the body without using insulin).
Xylitol made from the xylan molecule is extracted from hardwood trees through an all-natural process utilizing steam and ion exchange. Then, it’s crystallized and is ready for your coffee, tea, cereal, and baking. Xylitol Canada uses 100% pure crystalline granules with no added ingredients. Our xylitol is derived from 100% North American hardwood, never corn. Xyla can be used one-to-one in any recipe requiring sugar. It is ideal for sweetening coffee, tea, cereal or using in homemade, salad dressing, sauces, and dips and any other recipe calling for sugar. Xyla brand xylitol can be used one to one in any recipe requiring sugar. Sugar alcohols do not react with yeast so they won’t help bread rise.
Xylitol does not caramelize when baking so finished baked goods may seem dryer, but you can just add more liquid to the recipe to retain moisture.
To substitute for one cup of brown sugar, use ¼ cup molasses and ¾ xylitol.
Ok! Time to get baking!!
Jennifer Low has done it again! With a belief in teaching kids to cook healthy and fun meals, she has developed 100 brand new recipes that use no sharp knives, no stove-top cooking and no motorized appliances. In her new book – Everyday Kitchen for Kids, she encourages children to experience the thrill of cooking for the first time. We’ve been given a peek and can’t wait to get into the kitchen. (But with stilettos instead of bare feet.) Here’s a teaser for you – Real Mac ’n’ Cheddar Cheese.
Makes 3 cups (750 mL).
2 1⁄2-quart (2.5 L) glass or ceramic baking dish, baking spatula, measuring cups, measuring spoons, foil (or lid of baking dish), bowls, whisk, wooden spoon.
1 1⁄2 cups (375 mL) uncooked elbow macaroni
1 tsp (5 mL) vegetable oil
2 1⁄3 cups (580 mL) warm tap water
1⁄4 cup (60 mL) unsalted butter
3 Tbsp (45 mL) all-purpose flour
1⁄2 tsp (2 mL) dry mustard
1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) white sugar
1⁄4 tsp (1 mL) onion powder
1⁄8 tsp (0.5 mL) chili powder
1 cup (250 mL) milk
1 1⁄2 cups (375 mL) pre-grated cheddar cheese
1 Tbsp (15 mL) unsalted butter
1⁄2 cup (125 mL) dry breadcrumbs
pinch of salt
Preheat the oven to 375°F (190°C).
In the baking dish and using a baking spatula, mix the macaroni with the vegetable oil until the macaroni is well coated.
Pour the warm water onto the macaroni. Cover tightly with a lid or foil. Bake for 30 minutes. Get help taking it out of the oven. Keep covered for at least another 15 minutes. The macaroni softens some more and the baking dish cools off a bit.
Meanwhile, make the sauce. In a large microwave-safe bowl, melt the butter in the microwave at 50% power (about 1 minute). Use a whisk to mix in the flour until smooth. Then mix in the dry mustard, salt, sugar, onion powder, and chili powder. Gradually whisk in the milk until smooth.
Heat the sauce in the microwave on high for 1 minute (or longer, but only 1 minute at a time so it doesn’t foam over), until the sauce is bubbly and thickened. Get help removing the bowl from the microwave. Cool slightly so the bowl isn’t too hot to touch.
Stir the cheddar into the sauce. The cheese does not need to be fully melted in right now. Set aside.
Next make the breadcrumb topping. In a large microwave-safe bowl, heat 1 Tbsp (15 mL) unsalted butter in the microwave at 50% power until melted (about 30 seconds). Mix in the breadcrumbs and salt. Use the back of a wooden spoon to mash the breadcrumbs into the butter to break up lumps.
Get help uncovering the dish of macaroni (there should be some water left in the bottom of the dish). Using a baking spatula, scrape the cheese sauce onto the macaroni. Stir well. Spread the macaroni evenly in the dish. Sprinkle the breadcrumbs on top. Bake, uncovered, for about 20 minutes, or until the breadcrumbs are lightly golden.
Jennifer is inviting kids to send in pictures of their favourite recipes from the book to her website www.kitchenforkids.com
Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low
Photo by Ryan Szulc from Everyday Kitchen for Kids (Whitecap Books)