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Tonight, I was hungry. For chocolate. I really wanted to make my Chocolate Mayonnaise Cupcakes, but I was out of mayonnaise, so that was out. I wanted something more than “just” a chocolate cupcake. Looking through my cupboard, I found a can of black beans. Hmmmmm. Added protein, adds moisture, keeps the brownies dense. I can hide the black beans and not tell my grandkids their chocolate brownies are (sort of) good for them. Let’s give it a try.

After they came out of the oven, I told my 18 year old granddaughter I just made Brownie Bites. “Yum!” Then I told her they were really “Black Bean Brownie Bites”. . . . I got a “Yuck!!” So, no I won’t tell the younger grandkids there are black beans in their brownies!

Black Bean Brownie Bites

3 eggs

1-1/2 cup powdered sugar (I was out of granulated sugar)

1/2 cup unsweetened cocoa

1/2 cup vegetable oil

1/2 cup orange juice (I tried something different for the liquid)

1/2 cup water

1 cup brown rice flour

1/2 cup cornstarch

1 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

1/2 tsp xanthan gum

1 – 15 oz can drained black beans

In large mixing bowl, beat eggs until well blended. Add sugar and beat on high until light yellow, about 2 minutes. Add oil, orange juice and water. Beat on low until blended. Add brown rice flour and beat on low until blended. Add black beans and beat on high until beans are pretty much mashed (about 2 minutes). Don’t worry if the batter looks lumpy. Add cornstarch, baking soda, baking powder, cinnamon and cocoa. Beat on low until blended, then beat on high for 1 minute. Add xanthan gum and beat on high for 1 minute, until batter thickens slightly.

Grease mini cupcake pans or line with paper liners. (You can also bake them in regular size cupcake pans.) Fill 3/4 full with batter. Bake at 350 degrees for 8-10 minutes, or until top springs back when pressed lightly. Remove from pan and glaze with chocolate glaze (recipe follows). They can be glazed while still hot (let brownies cool enough that you don’t burn your fingers.)

Cocolate Glaze

1 cup GF chocolate chips (I use Enjoy Life mini chocolate chips)

2 Tbl margarine (or butter if you can eat dairy)

1/4 cup white corn syrup

In top of double boiler, melt chocolate chips. Add margarine and corn syrup. Stir until combined and smooth. Hold brownie bites on sides and dip tops into chocolate glaze, twirling brownie bites to reach edges. Allow glaze to set and cover to store.

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On the Wings of Hope, LLC Announces Newest Book

 

St. Paul, MN – January 1, 2012

On the Wings of Hope, LLC is proud to announce their newest book, “A Guide to Living Gluten-free”, has been published and is available at numerous outlets including OnTheWingsOfHope.com, Amazon.com and BarnesandNoble.com. The digital version is currently available at SmashWords.com. This book is ideal for any “newbie” to the gluten-free lifestyle, but has useful information for those who have been living gluten-free for some time.

It covers the various emotions that can be experienced when switching to a gluten-free lifestyle – relief, fear, panic, denial, self-pity, anger and acceptance, to name a few. The book discusses brain fog and bodily functions. Yes, bodily functions, which can be such a large part of the Celiac lifestyle! Also covered are the challenges faced by different age groups. Each age group experiences a unique set of challenges with a gluten-free lifestyle. The book includes a two week sample menu and gluten-free recipes to help people who are just beginning their journey on a gluten-free lifestyle.

1 in 130 people have Celiac disease, which is an autoimmune reaction to gluten, a protein found in grains such as wheat, barley and rye, which causes damage to the small intestine. The symptoms of Celiac disease can mirror symptoms of other illnesses,  and many times is misdiagnosed. Undiagnosed Celiac disease can lead to other health conditions such as arthritis, malnutrition, migraines, internal hemorrhaging and cancer.

Previous books from On the Wings of Hope include a cookbook “Don’t Feed Me – Gluten-free, Dairy-free Cooking” and a children’s book, “I Can’t Eat Your Treats – a kid’s guide to gluten-free, casein-free eating”. On the Wings of Hope, LLC is dedicated to helping children with Celiac disease and food allergies by providing needed information at www.onthewingsofhope.com. On the Wings of Hope, LLC’s owner and president, Joyce Nielsen, has over 30 years of experience in researching and dealing with food -related health issues. She has four grandchildren with Celiac disease and Ms. Nielsen was diagnosed with Celiac disease in 2009. She believes in a holistic approach to health that deals with the whole person, rather than treating individual symptoms.

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