Carrot Souffle

CARROT SOUFFLE

3-4 lbs of carrots - peeled, sliced, boiled, drained, and mashed

Add directly to mashed (and slightly cooled) carrots:
1/8 - 1/3 cup sugar or honey (depending on how sweet your carrots are)
2 eggs
2 Tbsp baking powder
spices to your liking (I usually use pumpkin pie spice, but plain cinnamon is also lovely)

Scrape into baking dish.
Sprinkle more cinnamon/other spices on top.
Bake at 350 for 40min or so (when there are some good deep cracks in the top, it's done.)

Alternatives to note:
This recipe works with any orange vegetable: pumpkin, squash, yams, or sweet potatoes.

Chocolate Black Bean Brownies

CHOCOLATE BLACK BEAN BROWNIES
from Mennonite Girls Can Cook, but introduced to me through Tina:
http://www.mennonitegirlscancook.ca/2012/08/chocolate-black-bean-brownies.html

Put all the following in a food processor:

1 can (19oz) of drained and rinsed black beans
3 eggs
1/4 - 1/3 cup vegetable oil
1/3 cup honey
1 tsp vanilla extract
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda

Puree all ingredients until very smooth.
Pour batter into greased pan.
Bake at 350 for 20-30 minutes. DO NOT OVERBAKE. It is best to take them out while they are still gooey in the middle.

Serve alone, or with coconut cream if you are feeling decadent. :)