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Can I get one mint of silence for all of the taste buds out there that strive everyday to make us very happy?🙊 Brace yourself. Candy cane dark chocolate black bean brownies are about to become one of your favourite holiday baked goods. #ad @BobsRedMill

I love brownies and gingerbread cookies, and for them I use Bob’s Red Mill products. Why? Bob’s Red Mill uses high-quality whole grains to satisfy all vegans, paleo and gluten-free friendly cooking and baking needs. 🙌🏻 For these brownies I used Bob’s Red Mill 100% stone-ground whole-wheat pastry flour. Recipe makes 6 large or 12 small two-bite brownies. Enjoy. #keepingupwiththedietitian *

Candy Cane Dark Chocolate Black Bean Brownies

(Makes 6-12 servings) Ingredients: ✔️Wet - 8 oz black beans, low sodium, canned, rinsed, drained - 3 tbsp olive oil - 3 eggs, large - 1/2-1 tsp mint extract (I useed ¾ tsp) - 3 tbsp water (add 1 more tbsp if too dry) - 1/3c chocolate chips, dark - 3 candy canes, peppermint, small, crushed ✔️Dry - 1/2c Bob’s Red Mill 100% Stoneground whole wheat pastry flour - 2/3c brown sugar, packed - 1/2c cocoa powder, unsweetened - ½ tsp baking powder - 1/8 tsp sea salt (1/4 tsp if preferred) - 7 candy canes, small, peppermint, crushed * * 👉🏼Preheat oven to 350F and lightly grease a non-stick 12-cup muffin or line with muffin liners. 👉🏼In a large bowl, whisk together the dry ingredients except for candy cane – set aside. 👉🏼In a food processor, blend together the wet ingredients. You may need to stop and scrape the sides to get all of the product. Add the extra tbsp of water if too thick. 👉🏼Add black bean puree to the dry ingredients and mix well. 👉🏼Spoon out the mixture and divide amongst the muffin cups. Bake for approximately 20-22minutes or until toothpick comes out clean. 👉🏼Remove from oven and top with candy cane. If you add it immediately, the candy cane will melt. You can save some candy cane to sprinkle over once muffins cool! ‘‘Tis the season 🎄👩🏻‍🍳 * Nutritional Information (per 1 – 2bite brownie) Energy: 180 kcal Protein: 4g Fat:7g (2g saturated) Carbohydrates:28g Fibre:4g Sugar:17g

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