Blueberry Bean Muffins

I found another thing to add beans to. Surprise ๐Ÿ˜‚ it’s a great way to easily make small children and grown children (like myself) eat more beans. Noone even knows or sees them. (Evil laugh). Another thing about eating healthy and staying that way is being allowed to eat snacks and sweets. And with this recipe YOU CAN. I know, it’s pretty amazing to be allowed to eat cake pretty much every day. โค๐Ÿ‘Œ

These muffins are glutenfree, full of fiber and easily made vegan. Just add 2 flax or chia eggs instead.

As usually I use stevia as part of the sweetener blend, as well as licorice root. This to reduce the carb and sugar load, becouse keeping a stable bloodsugar is key to be in good health.

What you need ;

  • 1 box of Organic white beans (kidney works too) 230 g
  • 2 Organic bananas
  • 2 Organic eggs
  • 1,5 cup of Organic glutenfree oatmeal
  • 3 spoons of Virgin coconut oil
  • 4 spoons of Organic Chiaflour
  • 5 droppers stevia
  • 1,5 teaspoon Licorice root
  • 1 teaspoon Ceylon cinnamon
  • 1 spoon Vanilla
  • 1 teaspoon of baking soda
  • 1 dl Water
  • 1 cup Organic frozen blueberries
  • 1 hand full of chopped nuts/ chocolate or seeds (optional)

Set the oven to 170 degrees. Mix everything into a bowl except the blueberries. Blend everything smooth with a handmixer. Then mix in the frozen blueberries.

Put muffin cups in muffin tins. I usaually add some oil to make sure the cups doesnt stick. Then add about 2 spoons of batter to each muffin cup. Sprinkle some topping if you like.

This recipe makes about 16 muffins. Fry in the middle of the oven for approx 20 min. Chill and enjoy.

This recipe is easily adjusted to use whatever you have of frozen berries or old apples. I love to be able to use old food scraps. To use all our food and create less waste is better for our planet ๐Ÿ‘Š ๐ŸŒ

This batter works great as baked donuts as well โค

Carrot cake

Hi. Happy new year. (Insert Abba song) This is bean queen over here, adding beans to everything eatable. New year new you? Why not kick of the start of the new 20`s with a moist and super healthy carrot cake? No gluten, no milk and full of fiber and nutrition.

So in my Quest to improve my health I am trying to eat atleast one serving of beans or legumes a day. They contain a lot of prebeotics and serve as a great food for the good gut bacterias. As all new gut reesearch points to is that a happy gut = happy body and soulโค I feel great improvements in my health after 5 months feeding my body more prebeotics.

Carrot cake

  • 230 gram organic white beans (one box)
  • 1 cup organic oatmeal
  • 1 cup organic nixamalized cornflour
  • 4 spoons virgin organic coconutoil
  • 150 gram fibersirup (or coconut sirup)
  • 2 teaspoons Ceylon cinnamon
  • 1 teaspoon Cardamum
  • 1 teaspoon dried ginger
  • 1 teaspoon liquorish root
  • 1,5 teaspoon vanilla seeds
  • 0,5 teaspoon of sea salt
  • 10 droppers stevia
  • 2 organic freerange eggs
  • 1 teaspoon baking soda
  • 1 cup of shredded organic carrots
  • 1,5 dl water

Start with rinsing the beans in cold water. Then add everything to the bowl except the shredded carrots. Blend with a handmixer until smooth-ish. Then mix in the carrots.

Use a round cake shape around 23 cm dm. Add a little coconut oil to the edges. Then pour the mixture in. Bake on 175 degrees C for 30-38 min. Let it rest until cold before you add the frosting.

Vanilla frosting

  • 1 dl melted cacaobutter
  • 250 ml coconutmilk
  • 4 droppers stevia
  • 0,5 teaspoon Vanilla seeds
  • 0,5 teaspoon liquorish root
  • 2 teaspoons Locust Bean Gum
  • 1 spoon organic Gelatine

Add all the ingredients to a pot and boil for approx 2 min until it thickens. Let it cool a little before pouring it on to the cake.

Let it chill in the fridge for at least 1 hour before devouring.

Yeah this cake is short lived in my house๐Ÿ˜‚ this is my third time makibg it before I managed to finish this post.

Enjoy โค๏ธ