2 Recipes And 1 Oopsies

Posted on December 29, 2009. Filed under: Recipe | Tags: , , , , , |

So, a few hours out of the oven the vitatops which didn’t hit the freezer immediately have developed a weird pigmentation on the top. Oopsie-daisy? Hmm… still, they might taste good. Until further observation, I’ll just leave you with my gluten free mint chocolate brownies and healthy happy pumpkin cinnamon rolls

Gluten Free Chocolate Mint Brownies


  • 1 15-ounce can black beans, unsalted, drained
  • 3 large eggs
  • 3 ounces butter
  • 3 ounces greek yogurt
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoon mint extract
  • 1/2 cup sugar
  • 1/3 cup gluten free chocolate chip(Trader Joe’s recommended)

Preheat your oven to 350 degrees. Puree the black beans until they are completely deconstructed(this can also be done with a potato masher if need be). In a bowl, whisk together the butter, softened, eggs, greek yogurt, cocoa powder, sugar, and mint extract. Add in the black bean puree and chocolate chips and fold until all is incorporated. Prepare an 8×8 brownie pan and pour the batter into it. Bake for 35-40 minutes or until the center is fully set.

This recipe is extremely adaptable; you can swap out mint for vanilla extract to have a more neutral flavor. Adding 1/3 cup chopped nuts would also be a great addition. The texture comes out more like a fudgy brownie than a cakey one.

Healthy Happy Pumpkin Cinnamon Rolls


  • 1/3 cup milk
  • 2 tablespoons vegan, organic butter spread
  • 1/2 cup pumpkin
  • 1 egg
  • 2 tablesoons turbinado sugar
  • 1/2 teaspoon salt
  • 1 packet yeast
  • 2 cups whole wheat flour
  • 6 tablespoons apple butter
  • 1 teaspoon cinnamon

In a sauce pan, bring milk and butter spread to a slight simmer until the butter is melted. Move this off the stove. In a large bowl, whisk together the pumpkin, egg, sugar, and salt. Add the yeast and milk mixture and stir. Slowly add in the flour, 1/2 a cup at a time until entirely incorporated. Cover with a damp cloth and place somewhere warm to double in size.

Once doubled, dump the dough onto a surface and knead slightly. Add flour here but only if it is absolutely neccesary(the dough should be sticky but able to be handled). Stretch the dough out into a square with 1/4 inch thickness. Smear on the apple butter and generously sprinkle on cinnamon. Roll into a log with as many rotations as you can achieve. Cut into 8 rolls and place in a lined baking pan. Cover and let rise for 30 minutes. Meanwhile, preheat the oven to 350 degrees. Once the rolls have risen, place in the oven for 18-20 minutes and take out while still slightly soft.

This recipe is far from perfect, so as I make more I’ll be updating it. That being said, it’s the only one that’s worked for me so far in terms of precise measurements and instructions. They’re very low fat on their own so I enjoy smearing peanut butter, organic vegan butter, or whatever fat I might be craving at the time. I also like it because it’s very versatile. For softer, flakier rolls, use 1/2 whole wheat and 1/2 all-purpose flour. For a richer filling, omit the apple butter and instead do a brown sugar butter filling by melting 1/4 vegan butter spread and brushing it on, sprinkling on top 1/3 cup turbinado sugar.

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10 Responses to “2 Recipes And 1 Oopsies”

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I love these two recipes. They look really fantastic! Thanks so much for sharing them!

I’ve been meaning to try a brownie recipe with black beans! I’m giving your recipe a try! Thanks, Evan!

those mint brownies look sooo good!!!!

anything that makes cinnamon rolls ‘healthy’ and IM THERE! 🙂

The cinnamon rolls look great!

OMG I seriously have to try those cinnamon rolls. Like, right now. You are a foodie genius!

I am drooling over those cinnamon rolls!! YUM! Nice job – thanks for the recipes 🙂

Mmmm…those cinnamon rolls are making me drool!

I’ll be trying out the cinnamon rolls when my fam gets back from their trip bc i think they’ll loveit!

Thanks for the recipes…I am going to make those cinnamon rolls when I get back from from the beach! Can’t wait!

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