Peanut Butter Zucchini Beanies

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For some, getting enough vegetables and proteins is a challenge and can be especially difficult for picky eaters. When your child will only eat a few things it is hard to ensure they are getting all the nutrients needed for growth and brain function. However, how many kids do you know that say no to a brownie?? Brownies (and chocolate in general) are the perfect thing to mask “healthy” foods for kids. You can bake brownies with beets, spinach, sweet potatoes and in this recipe, even beans! Your friends and family will have no idea they are eating such a nutritious snack.

Beans are stacked with

Fibre to keep you full and regular

Protein to build strong muscles and manage blood sugar dips

Folate for energy metabolism and tissue growth

Phosphorus for strong bones and teeth

Molybdenum to help remove toxins

Iron for blood cells and energy

The high fibre content will also help excrete excess cholesterol out of the body so this recipe is great for adults and children alike.

I used powdered xylitol because this sweetener does not impact blood sugar and will not send kids’ energy levels way up and then way down. Additionally, lots of anxiety seen in children can be due to imbalance in blood sugar and by removing white sugar from the diet and adding in healthy fats and fibres you may see anxiety levels lower.

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Peanut Butter Zucchini Beanies

Ingredients

1 15 oz can black beans - drained and rinsed well

2 flax eggs - or 6 tbsp aqaufaba or 2 eggs*

½ cup drained zucchini - shredded

⅓ cup + 2 tbsp smooth peanut butter

¾ cup cocoa powder

½ cup powdered xylitol or monk fruit

1 tbsp coffee grounds or dandy blend for decaf

2 tsp baking powder

1 tsp vanilla extract

½ tsp sea salt

3 tbsp oat flour

2 tbsp mini chocolate chips

Directions

  1. Preheat oven to 375°F

  2. Drain and rinse your black beans well then add them to a food processor and blend until smooth

  3. Add in the flax eggs, 1/3 cup peanut butter and zucchini and blend until smooth

  4. Add in remaining ingredients except chocolate chips and 2 tbsp peanut butter

  5. Spread into a parchment lines loaf pan and top with 2 tbsp peanut butter and chocolate chips

  6. Bake for 25-30 minutes or until toothpick comes out clean

  7. Let cool before slicing

    * I used 1 flax egg and 3 tbsp aquafaba just because I had some on hand



Snack, Dessert, Vegan, Gluten-FreeBrook LekopoyVegan, Gluten-Free, Egg-Free, Dairy-free, Sugar-FreeComment