Snack Attack! Black Bean Brownies

It’s Spring Break for the next couple of weeks and we’ve got our daughter’s friend with us this week.

It’s great having him here…my kids are actually being nice to each other and they’re keeping busy showing him their toys and playing together.

This gives me an opportunity to try some new recipes. Here’s what I made:

Black Bean Brownies

Black Bean Brownies

Courtesy of Chocolate-Covered Katie


1 x 15-oz can, drained and rinsed very well

2 tbsp cocoa powder 

1/2 cup quick oats

1/4 tsp salt

1/2 cup pure maple syrup 

1/4 cup coconut oil

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips

optional: more chips, for presentation


Preheat oven to 350 F. 

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) 

Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. 

Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! 

Makes 9-12 brownies.

I was completely surprised at how yummy these brownies were! More texture than traditional brownies made with flour, but full-o-fibre 😜

Slow cooker baking…say what!?

Yesterday I got my regular email blast from Chatelaine magazine.

Included in the content, was a recipe for Cinnamon Raisin Loaf…

made in the slow cooker!

I didn’t know that this was possible!

So after cleaning up after dinner, I decided to try out the recipe.

Slow Cooker Cinnamon-Raisin Bread
Courtesy of Chatelaine Magazine


1/2 8-g pkg quick-rise instant yeast, about 1 1/4 tsp
1 tbsp granulated sugar or honey
1 1/2 cups warm milk, about 110F
3 3/4 cups all-purpose flour
2 tsp salt
1 cup raisins
1/3 cup granulated sugar
2 tsp cinnamon
3 tbsp unsalted butter
1 egg


STIR yeast with 1 tbsp sugar and warm milk in the bowl of an electric stand mixer. Set aside until slightly frothy, about 10 min. Combine flour with salt in a medium bowl. Soak raisins in hot tap water in a small bowl. Let stand for 10 min, then drain well. Stir remaining 1/3 cup sugar with cinnamon in a small bowl and set aside.

STIR yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with a dough hook. Add raisins and butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min. (Stand mixer may move around the counter.) Remove hook. Dust dough with a little more flour and roll into a 9 x 12-in. rectangle. Beat egg and brush over surface of rectangle. Generously sprinkle with cinnamon sugar. Roll up rectangle into a log, starting from a short edge. Place log, seam-side down, in a greased 4 1/2 x 8 1/2-in. metal loaf pan.

SCRUNCH 3 2-in. sheets of foil into balls. Place them in slow cooker insert, then set loaf pan on top and close cooker. Cook on high for 3 1/4 hours.

PREHEAT broiler. Remove pan from slow cooker insert. Broil in centre of oven until dark golden, 3 to 4 min.*
*I recommend checking every couple of minutes as I set my timer for 4 mins, and it started to burn. 😞

Transfer to a rack to cool. Slice and serve with butter.

Cinnamon Raisin Bread


I served it with breakfast with a smear of peanut butter and everyone LOVED it!