Fudgy Carob Black Bean Brownies & Turmeric Latte (AKA Golden Milk)

Turmeric Latte (AKA Golden Milk)

Known as haldi doodh in India, golden milk is actually over 3,000 years old! It’s an ayurvedic beverage often used to hasten healing, soothe, and support digestion and sleep. Paired here with carob brownies, this duo offers a caffeine-free alternative to the usual brownies and hot drinks. 

INGREDIENTS

• 1/4 tsp. turmeric
• 1 heaping tsp. fresh minced ginger
• Pinch of black pepper
• A few dashes of cinnamon
• 1/2 c. canned coconut milk
• 1 c. milk of choice
• maple syrup to taste

Rinse and mince the fresh ginger. Add all ingredients to a small pot and bring to a boil, then simmer for 5 minutes. Strain into a mug. 

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Fudgy Carob Black Bean Brownies

Yes, you read that right- black beans! This recipe has been a staple of mine for years, and it never gets old. High in protein, fibre and flavour, these brownies are not at all your typical fare, even without the carob alternative to cocoa. Add that in, too, and you’ve got a wild, skepticism-inducing name that will surprise anyone who tries it. Fun tip: don’t let anyone know just how weird they are until after they’ve tried them. These really don’t taste as strange as they sound, but the placebo effect is real!

INGREDIENTS

• 1/4 c. oats
• 1 15oz can black beans
• 2 tbsp. ground flax seed
• 1/2 c. almond butter
• 2 tbsp. melted coconut oil
• 2 tbsp. olive oil
• 1/2 c. coconut sugar
• 1/2 c. carob powder
• 1/4 tsp. sea salt + to sprinkle atop
• 1/2 tsp. aluminum free baking soda
• 2 tsp. balsamic vinegar

INSTRUCTIONS

1. Preheat oven to 350°F and line an 8 by 8-inch dish with parchment paper.
2. Adding a stitch of oil to the dish will help the paper stick. Then, using your food processor, add the oats and grind until they turn into a flour.
3. Add the remaining ingredients, except for the vinegar, and blend until a thick dough forms.
4. This may require opening the lid and stirring it here and there, as it is very thick. Add the vinegar and blend one more time.
5. Press the dough into the dish until evenly distributed. Sprinkle sea salt atop then bake for 27-30 minutes, until the top is cracked. Let cool for an hour before cutting and serving.
6. These keep very well in the fridge for up to a week.