Chipolte Black Bean Hummus Dip and Gluten Free/Corn Free/Vegan Quick Bread Recipe

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Chipolte Black Bean Hummus Dip and Gluten Free/Corn Free/Vegan Quick Bread Recipe

I have so many recipes to post, it is insane! I can thank my mom for the creativity in the kitchen. But cooking and baking more from scratch is not as bad as many think. Honestly, many fear the kitchen because they don’t want to fail for all of their efforts…well my go to meal when I fail is pancakes..everyone is a winner then! I say just go for it, cook to taste, watch the salt, you can always add more later. Today, I was a “madwoman” in the kitchen. It is rare that this happens, but I will cook in batches when my husband is home to help me with the kids. Today I made this Gluten Free Vegan Quick Bread by Real Sustenance. I made it for the first time on Friday, it turned out too moist. By changing the sugar over to agave, you have to decrease the amount of wet ingredients somewhere, however I did not subtract enough. BUTt my son still ate it right up in two days. In an effort to make it corn free and refined sugar free I kept most of the dry ingredients (please see the link for the dry ingredients) and changed the wet ingredients. Thank you Brittany for creating this recipe, this is the first time I have tried her recipes!

The only change to the dry ingredients was using 2 tsp of Hain Pure Foods Baking Powder instead of the 1 tsp that was originally suggested. I learned from Silvana Nardone editor-in-chief of Easy Eats Magazine her baking powder to baking soda ratio for every 2 cups of gluten free flour was 2:1 and did not use any Xanthan Gum or Guar Gum. I liked that. It worked well for this recipe and the bread still turned out fluffy. Imagine that!

Wet Ingredients:
1/4 cup of dark agave syrup
1/2 c of Hemp Milk plus 3/4 tsp of Apple Cider Vinegar
1/3 c of grapeseed oil (make sure it is green and not clear!)
3/4 c of shredded zucchini
1/4 c of butternut squash puree
3 T of fresh sage
1 tsp of Himalayan Salt

Added the wet to the dry ingredients and baked in the oven for 60-minutes at 330 degrees in a glass dish. Here is a pic I took:

Gfree/Vegan/Corn Free/Refined Sugar Free Quick Bread

Half of it is gone already, looks like we have a winner. And onto my other recipe:
Chipolte Black Bean Hummus

I soak and cook my beans. It stemmed from wanting to avoid BPA in canned goods and it was cheaper. I feared this method, but realized it was way too easy to do. Out of a one pound bag of beans you can yield about 3.5 – 4 cans of beans. I can buy a pound of beans for around $2/lb or I can buy organic canned beans for $2/can. You do the math. Edens Organics is my go to canned bean option as their canned beans is BPA free. I soaked and cooked about one cup of black beans. I am sure one can of black beans will be just as good!

1 cup of black beans save about 1/3 cup of bean water
2 tsp of lime juice
1/4-1/2 tsp of chipolte powder (use more if you want more kick)
1 tsp of cumin
1 1/2 tsp of chili powder
1/2 tsp of paprika
1 clove of garlic
1/4 c of fresh cilantro leaves
2 green onions sliced and chopped thin
2 T of Extra Virgin Cold-Pressed olive or grapeseed oil
salt to taste (I used Pink Himalayan salt found at Trader Joe’s)

I mixed all of the ingredients into a bowl then added it to my Vitamix and pureed until it was smooth. You can use a food processor or even the Magic Bullet. In my household if it is kid tested, it is parent approved!

Nice alternative to chickpea hummus

Keeping You and Your Family Healthy,

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