Instant Pot Chili Beans

 

6 cups dry pinto beans, rinsed in warm water

1 med onion, diced

1 tsp garlic powder

    Place in an 8-quart Instant Pot on HIGH for 30 MIN

    In a separate large 12-quart pot

1/4 cup olive oil

1 lb ground beef, or 2-6 Tbsp hamburger grease, both are optional

1 additional med-large onion, diced

4-8 cloves garlic, minced

Two 15 oz cans petite diced tomatoes

One 15 oz can of tomato sauce

One 4 oz can diced green chilis

2 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp onion powder

1/2 tsp garlic powder

Nuts-About Granola

 Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped, fill the #10 can (pecans, walnuts, sliced almonds, pumpkin seeds, coconut flakes, ground flax )

2 c.  coconut oil

4  c.  honey, more to taste

4  c.  almond butter or nut butter of choice

2-3  tsp salt

2 tsp mapleine extract

Grease 1 stainless steel industrial 4 inch-deep pan. 

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the greased sheet pan. 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Cinnamon Raisin Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 30 minutes

Total Time: 30 minutes

 

Servings: 48 protein balls

 

Author: Lindsey Scarber

Ingredients

• 2 & 1/2 c. almond butter
• 1/2 cup honey
• 1/2 c. coconut oil

• 1 c. Pecans, blended
• 1 c. Flax seed, blended
• 1/2 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 3/4 c. Coconut flour
• 1/3 c. cinnamon powder (more to taste)
• 1 tsp ginger powder
• 1/2 tsp cloves powder
• 1 tsp. fine sea salt
• 1/2 c. Almond slices, finely chopped
• 1 c. Raisins, chopped
• 1 c. shredded unsweetened coconut flakes, blended, for top-coating

Instructions

• Melt the peanut butter, honey, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place pecans, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended pecans, flax, hemp, chia seeds with coconut flour, chopped almonds, raisins and salt.
• Add the warm almond butter honey mixture to the nuts and seeds mixture.   Mix until nuts and seeds mixture is fully incorporated.
• Mixture should be the consistency of thick cookie dough. Taste test.

• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl.
• Using about 2 Tbsp. of the mixture, roll into individual balls and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.

Chocolate Peanut Butter Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 25 minutes

Total Time: 25 minutes

 

Servings: 48 balls

 

Author: Missylvia Scarber

Ingredients

• 2 - 1/2 c. Skippy Natural peanut butter
• 1 cup honey
• 6 Tbsp cacao powder
• 1/2 c. coconut oil

• 1 c. Rolled oats, blended
• 1 c. Flax seed, blended
• 1 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 1 c. Coconut flour
• 1/2 tsp. fine sea salt, more to taste
• 1/2 c. peanuts, finely chopped
• 1/2 -1 c. mini chocolate chips
• 1 c. shredded unsweetened coconut flakes, blended for top-coat

Instructions

• Melt the peanut butter, honey, cacao powder, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place oats, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended oats, flax, hemp, chia seeds with coconut flour, peanuts and salt.
• Add the warm peanut butter honey mixture to the oat mixture.   Mix until oat mixture is fully incorporated.
• Add mini chocolate chips. Stir.
• Mixture should be the consistency of thick cookie dough. Taste test

• Using about 2 Tbsp. of the mixture, roll into individual balls.
• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.

Creamy Berry Fruit Salad

16oz cream cheese, softened to room tempurature

1/4 cup  granulated sugar (or 1/4 c. monk fruit sweetener)

16oz  vanilla yogurt, brought to room tempurature

Chopped Fruit of your choice, for example:

   2 large apples, diced

   2 lbs strawberries, diced

   1 cup frozen blueberries

   1 banana, quartered lengthwise and chopped

BRING the cream cheese and yogurt to room temperature by putting them on the countertop overnight. 

PLACE cream cheese in large bowl, or a food processor with wire whisk attachment.  

BEAT well for 1-2 minutes

ADD sugar   

BEAT until there are no lumps.
ADD vanilla yogurt.  

BEAT for 3-5 minutes until perfectly smooth

ADD apples, strawberries, blue berries. 
REFRIGERATE for 1-2 hours.

ADD banana. Stir. Serve immediately after adding banana to avoid browning

Note: this is a fun treat for bridal showers and baby showers.  

avacado banana smoothie w coconut milk

EQUIPMENT

• Blender

INGREDIENTS

  

• 2 Bananas
• 1 cup Frozen Avocado
• 1 cup Packed Spinach
• 3 Pitted Dates
• 1 tbsp Ground Chia Seed
• 1 cup Unsweetened Coconut Milk
• 2 cups Coconut Water
• 1 cup Crushed Ice

INSTRUCTIONS

 

• I like to start by putting all dry ingredients in the blender first. Place 2 peeled, ripe bananas in blender. Add 1 cup frozen, diced avocado, 1 cup packed spinach, 3 pitted dates, 1 tbsp ground chia seed.
• Next, add 1 cup unsweetened coconut milk and 2 cups coconut water. Put lid on blender and blend until smooth.
• Add up to 1 cup crushed ice to blender and blend to get your desired consistency.
• Pour smoothie and enjoy!

NOTES

This banana avocado green smoothie is a healthy breakfast alternative when you find yourself in a hurry. The ingredients in the smoothie are all Whole30 compliant. One of our family’s favorite dairy free breakfast smoothies!

chocolate fudge chickpea brownies

I know the concept sounds completely crazy.

But if you’ve tried any of my bean-based dessert recipes (especially the deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.

The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess

Flourless Chocolate Chickpea Brownies

These brownies are a combination of two reader favorites:

Chocolate Brownie Pie

Chickpea Cookie Dough Dip

In other words, it’s the perfect recipe for anyone who hates making decisions.

They’re also great if you’re following a whole food plant based diet, because you can easily make the brownies oil-free without sacrificing any of the rich texture or decadent chocolate flavor.

Try frosting them with my Healthy Chocolate Frosting.

Or, the brownies are so deeply fudgy they honestly don’t even need any frosting at all.

I decided to add some because it makes them look much prettier, and also because I will never pass up an excuse to add an obscene amount of chocolate to a recipe any time the opportunity presents itself.

I’m Chocolate Covered Katie for a reason.

(Above – Watch the video of making the chickpea brownies)

Have leftover chickpeas?

Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.

Or, you know, just make more brownies…

PIN IT NOW TO SAVE FOR LATERPin Recipe

Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!

Leave a Review

 Print Recipe

Cook Time14minutes minutes

Total Time14minutes minutes

Yield8 – 12 brownies

5 from 116 votes

Ingredients

• 1 can chickpeas or white beans
• 2 tbsp cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
• 3 tbsp milk of choice or applesauce
• 3 tbsp oil or nut butter of choice
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp each: salt and baking soda
• 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
• 1/2 cup chocolate chips – not optional (omit at own risk)

I know the concept sounds completely crazy.

But if you’ve tried any of my bean-based dessert recipes (especially the]p deep dish cookie pie!), you probably already know that the results can not only taste just as good as traditional butter-and-flour desserts, they’re often even better.

The beans add a softness and moisture to the texture that you just can’t get from flour, and people who don’t already know the secret ingredient ahead of time are seriously never able to guess!

Currently Trending: Banana Recipes – 30 Healthy Ideas

Flourless Chocolate Chickpea Brownies

(Above – Watch the video of making the chickpea brownies)

Have leftover chickpeas?

Make up a batch of Flourless Blender Muffins, or use them in my favorite Veggie Burger Recipe.

Or, you know, just make more brownies…

PIN IT NOW TO SAVE FOR LATERPin Recipe

Chocolate Chickpea Brownies

No one ever believes the secret ingredient in these vegan chocolate chickpea brownies!

Leave a Review

 Print Recipe

Cook Time14minutes minutes

Total Time14minutes minutes

Yield8 – 12 brownies

5 from 116 votes

Ingredients

• 1 can chickpeas or white beans
• 2 tbsp cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 1/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
• 3 tbsp milk of choice or applesauce
• 3 tbsp oil or nut butter of choice
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp each: salt and baking soda
• 1/2 cup sugar (for refined-sugar-free, try these Black Bean Brownies)
• 1/2 cup chocolate chips – not optional (omit at own

Instructions

• To make the brownies: Drain and rinse beans very well. Preheat oven to 330 F. Grease or line an 8-inch pan. Combine all ingredients in a food processor until completely smooth. A blender can technically work, but both taste and texture will be better in a food processor. Spread into pan. If desired, sprinkle extra chocolate chips on top. Bake on the center rack 14 minutes, then chill the still-underbaked brownies until firm. They taste better the next day, so I highly recommend not sneaking a taste until then! If desired, frost with melted chocolate chips or my healthy chocolate frosting recipe linked above in this post.

Notes

*Most flours will work in the recipe, including almond flour for a grain-free option. Readers also had success with coconut flour – use 2 tbsp instead of 1/3 cup, because coconut flour is so absorbent.