It has been a busy old week and weekend here with house rearranging for new carpet and then a full weekend of assessment as I upgrade to NZ recognized reflexology requirements. So this is going to be a very short and sweet one given that I have a client tonight too.
I got this recipe from a lovely lady ages ago and yet didn’t actually try it until recently. It is for a Black Bean Brownie from Health, Home and Happiness. However since I didn’t have enough coconut oil or eggs at the time I decided to do my usual modifying to create a half recipe, which proved more than enough for themselves. It is very quick and easy to make and surprisingly for a GF recipe actually tastier the next day…. if you can make it last that long!
In cupcake form which is easier when heading out with the kids.
This recipe is an adaptation of her Carrot Cake recipe and it is one that I regularly make. It doesn’t rise huge amounts so I usually use a loaf tin to bake it in or it can be made into cupcake size cakes. If you are making the cupcakes I haven’t actually timed it sorry as I just go with smell and a test – usually around 12-15 mins though:) So without further ado here is the cake recipe.