next instalment in the saga of healthy baked goods

Sometimes I feel like an emotional sponge.  Whatever the mood of a room or a person is, I tend to soak it right in…. unfortunately it tends to be the negative, heavy, stomach churning ones that I suck up, not the sunny, light, smiley ones.  It’s quite overwhelming, being kicked in the guts by emotion… I think women are a lot more sensitive to this.  Maybe why us lady-folk tend to have more problems with anxiety and digestive issues?

I think I need to set up an ‘Over-Thinkers’ Anonymous’ – any takers?

My fail safe cure for too much thinking/stressing/over analysing of fictional scenarios is to cook/bake/create in the kitchen.  I know of at least one lovely lady who also uses this trick.  Yip, I’m still in cupcake baking mode.

Black beans may just be one of my favourite things.  The are such an amazing texture once pureed… I know why they are a favourite in baked brownie-type goods for sure. They make an incredible bean-dip, or in this case a “Mousse” – creamy, smooth and super good for you.  If you can’t be bothered making the whole she-bang (whole cupcake) then just make this mousse, it’s my favourite part.  Great with fruit slices, or spread on crackers, or just straight up from a spoon.

• 1C cooked black beans
• 3T coconut butter
• 1/4t sea salt
• 2t lucuma powder (sub maca or just leave it out)
• 20 drops of liquid stevia*
• 1/2t vanilla extract
• 1/4C non dairy milk (I used rice)
• 1T cacao (or cocoa) powder

• 1/4C soaked cashew nuts (soak in water for at least 2 hours… overnight is better though)
• 2t lemon juice
• 1/2t grated lemon zest
• 1/4t sea salt
• 6 medjool dates, pitted
• 2t lucuma powder (optional)
• 1T maple syrup

1. Drain and rinse cashews.
2. Whizz all ingredients together in a food processor or high speed blender until smooth and creamy.
3. Use to dollop on top of cupcakes.

A few of these to chew on and momentarily my brain can concentrate on just that.  Stuffing of the face.