In my last post I talked about how I’m giving up dairy, for the sake of Waverly’s bowel movements. Pea soup vs. dijon mustard, that’s what we’re dealing with here folks. The goal is dijon mustard.
I’m still giving it up. But I do have a confession to make: If I attend an evening function and the only food available is cheese, crackers, fruit and veggies, sorry, I’m gonna eat some cheese. ESPECIALLY if it’s brie or cheddar. Oh gosh I’m a sucker for those. Last Saturday night at a party we went to I did cave and have some cheese. I enjoyed every stinken bite of it too. AND You know, her poop was fine…sooooo, I’m not going to conclude dairy is an issue. BUT, I am going to conclude that I have actually really enjoyed not eating very much dairy.
Here’s the thing. Eating no dairy eliminates a lot of food. Not just the obvious cheese and milk, but things that have butter, milk, heavy cream, yogurt or and dairy products IN them. So that means no cookies, ice cream, or cheese and crackers, etc… I know I know, you can use replacements like margarine or soy products, but I am not into that. I do use soy milk in my coffee, but other then that, I have no desire to try and make cookies or whip cream using products other then dairy. And that soy cheese stuff, BARF! If I want a freaking cookie, I want it to have butter. And if I want cheese, I want it to taste like cheese.
With that though, I’m all for trying to make things that might be an entirely different version of something. Instead of taking a classic brownie recipe and trying to replace all the dairy products with fake dairy, I’ll just re-create the brownie recipe completely. Does that make sense?
Like these ‘brownies.’ Or like an avocado chocolate cake. Both of which don’t taste like a brownie or traditional chocolate cake. They have a completely different flavor and texture but they are both super good. I have even gone as far to say the vegan avocado chocolate cake might be my favorite chocolate, ever! I really enjoy experimenting making dairy free foods, especially dessert. It’s fun to make something, eat it and KNOW it won’t hurt my stomach OR Waverly’s, just in case that is an issue.
Brownie review: The brownies do have a somewhat strong banana flavor. So if you don’t like banana, you probably won’t like these. BUT, they don’t taste like beans AT ALL, so no worries there. The texture is like a dense cake, not totally like brownies. But it isn’t cake either, so I’ll just stick with calling them brownies. Next time I make these I might add some chopped walnuts or a dollop of peanut butter to each brownie, just to add a little more flair.
Caramel review: holy crap, so super duper (cuss word) good. Coconut and caramel go together like peanut butter and chocolate, or wine and cheese, or milk and cookies.
I created my own recipe based on 2 I found online: No Meat Athlete and Happy Herbivore
1 can (15 oz) black beans, drained and rinsed
2 bananas, the riper the better
1/2 cup sugar
1/3 cup cocoa powder
1/2 tsp baking powder
1 tsp instant coffee powder
1 tsp vanilla extract
3/4 cup instant oats
Preheat oven to 350.
Grease 12 muffin tins with non stick spray.
Puree all ingredients, except the oats, in a food processor for about 2 minutes. Add oats and pulse just a few times to mix them into the batter. Pour batter into 12 muffin tins. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
Coconut Caramel Sauce
1 can lite coconut milk (15 oz)
1 cup brown sugar
1 tsp vanilla extract
Add all ingredients to a small saucepan and heat on high until it comes to a boil. Boil on high for 3 minutes, then lower thew heat to medium and simmer for about 20 minutes; until the mixture has reduced to about 3/4 of the original amount. Stirring occasionally.
Once it’s reduced, remove from the heat and allow to cool. It will thicken even more as it cools. Store in an air tight container in the fridge for up to 2 weeks.
The brownie itself isn’t THAT pretty. It sorta looks like a disk of poop.
Drizzle it on the brownie…
Oh dear, sweet chocolate caramel goodness just happened.