Good News…
May 9, 2008 at 5:23 pm | In blahblah |
for those of you who like the adapted black bean brownies I’ve talked about over and over again: I lowered the sugar amount to 1/2 cup, and they came out just as perfect. I’m making them at least once weekly these days, freeze them, and end up thawing them up day after day after…well, you get the idea.
anyway, this up here? it’s a mole (thank you, Ricki, for reminding me of the word!) bread. a savory sort of bread, with a spicy kick. it’s made of 100% whole wheat, too, if you’re into that kind of thing.
(you can see Robin Robertson’s Black Bean Chili with Chocolate from the April 2008 issue of VegNews behind it)
I’ll post the recipe for the bread once life stops being crazy like it is today.
happy Friday, everyone!
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Is it sweet? What does it taste like?
Comment by S. from The Student Stomach — May 9, 2008 #
savory. it tastes like bread! ha. but seriously, it’s got a kick and has a deep flavor. I reallyreallyREALLY am bad at describing things, I think I mention it for the third time today. it must be true! :)
Comment by Celine — May 9, 2008 #
I just made those bb brownies with the 3/4 cup of sugar and was thinking about using less… I’m glad that would work, too!
anyway, I just had a piece of it and I liked it. there are lots of different flavours combined in there!
Comment by Bonnie — May 9, 2008 #
damn, Bonnie! there were a few people I wanted to tell that to, because I knew they were on the verge of making them, but it totally slipped my mind! it’s been a busy week. hopefully you’ll give them another try soon, with less sugar added. I truly saw no difference at all, be it in texture or taste.
Comment by Celine — May 9, 2008 #
Black bean brownies?! Well, I’ve never heard of such a thing! But it sounds great! I love anything with black beans.
Comment by Anonymous — May 9, 2008 #
That bread looks FANTASTIC! I look forward to trying it gluten-free, once your life calms down enough to post the recipe, that is.
And that is excellent news about the brownies. I love those brownies, and any time I can lower the sugar, I always do. :)
Comment by healthyceliac — May 9, 2008 #
Oh it doesn’t matter! I think they’re awesome this way, as well. I think the beans and other healthy-ish aspects of the brownies make up for the sugar in there.
by the way, mexican hot chocolate bread? that has to be amazing…
Comment by Bonnie — May 9, 2008 #
Good news, indeed!!!
In other good news, guess who’s officially done with finals/school :0)
Comment by VeggieGirl — May 9, 2008 #
congratulations, Liz!! enjoy your time off now.
Comment by Celine — May 9, 2008 #
What a great idea for the bread–sort of like a mole bread! And the chocolate gives it a much more appetizing color, I think :)
Comment by Ricki — May 9, 2008 #
celine, your food is always so pretty! hot chocolate bread sounds like something really special. especially with chili!
Comment by ruby red vegan — May 9, 2008 #
I am such a fan of your adapted black bean brownie recipe. My mom always suggest I make it for her and she’s not a vegan! I’m gonna have to go and buy some extra cans of black beans now that I know they’re even more guilt free with the lowered sugar content. Thanks!
Comment by Paulina — May 10, 2008 #
That is the mos creative idea… I want to taste that bread so badly!
Comment by bazu — May 10, 2008 #
Wow, the bread looks awesome. We’re always looking for new bread recipes to keep lunches interesting so I’m looking forward to the recipe.
Comment by vaala — May 10, 2008 #
Ricki: mole bread would have been a far better way of describing it, I was looking for that but couldn’t remember the name. d’oh!
I’m glad you are loving the bbb’s, Paulina!! I know I ramble on and on about them, but I can’t help it. and I just realized the quantity of beans I’ve been ingested lately…oops?
Comment by Celine — May 10, 2008 #
good morning Celine dear!!
how are you today? :-P i’m a little bit late today as I had so many things to prepare for tomorrow!
I send you a really tight hug..
Silvia
Comment by Silvia — May 10, 2008 #
Mole bread?!?! How do you come up with the exact recipe I’ve been subconsciously drooling over?! I can’t wait for the recipe–
Comment by Jes — May 10, 2008 #
I have some black, deathly looking bananas in the fridge, so I’m totally going to make those brownies today. Thanks for the sugar tip.
Comment by Rachel — May 10, 2008 #
woo! beautiful as always (and we have the same taste in jam! I love TJs jam!)
Comment by happy herbivore — May 10, 2008 #
very different! i can’t wait to read the recipe.
Comment by eliza — May 12, 2008 #
Bean brownies are my new obsession–seriously. I find that if you use enough bananas/other mushy&sweet fruits, you can probably get away without the sugar!
And spicy bread–how interesting! Can’t wait to see how that’s made–I thought it was pumperknickel at first :p
Comment by oatmeal — May 12, 2008 #
Great idea! I bet it tastes as good as it looks. Can’t wait for the recipe and for this bread to find its way inside my tummy.
Comment by Lore — May 12, 2008 #
Hey Celine, I’ve been looking for a recipe like this forever! I spend weeks thinking about and planning a 100% whole wheat chocolate bread. I made them into rolls and it came out pretty good but I haven’t experimented with them since. I can’t wait to see your recipe, I have a feeling it’s quite better than mine.
Comment by Nick — May 12, 2008 #
soooo behind on comments, my bad!
anyway, I still haven’t posted this recipe and I should be ashamed. yep.
Comment by Celine — May 14, 2008 #
[...] made another version of the mole bread that I think will beat the former one to a pulp, in terms of taste. and even though I still have [...]
Pingback by Just a Reminder « have cake, will travel! — May 16, 2008 #
[...] first version was good, but not quite meeting the vision I had in mind when coming up with the idea. This one is [...]
Pingback by Mole Bread, take two. « have cake, will travel! — May 16, 2008 #