It was an open house where all were welcome to explore, participate (test your food naming skills, exemplify what health looks like in the photo booth), connect with the community and of course eat. View a few grand opening highlights here.
The most commented upon food item was the Black Bean Brownies...a moist, rich chocolate, healthy twist delight. The healthy twist stems from the brownies being gluten-free, dairy-free plus using 1 cup (or more) less sugar than regular brownies. Additionally, the beans add fiber, protein and a low-glycemic index (slower breakdown into sugar) compared to using white or whole wheat flour as the binder and main ingredient in regular brownies.
- 1 (15.5 ounce) can black beans, rinsed and drained
- 3 eggs
- 3 Tbsp coconut oil
- 1/2 cup cocoa powder
- 3 tsp vanilla extract
- 1 tsp baking powder (for more cake-like brownies)
- 1/2-3/4 cup sweetener of your choice (honey, sugar, agave, etc)
- Preheat oven to 350 degrees F. Grease an 8x8 square baking dish with coconut oil, line with parchment paper.
- Combine the black beans, eggs, oil, cocoa powder, vanilla extract, sweetener, in a blender; blend until smooth.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes. ** The less baking powder and the less cooking time equate to moister brownies.