Last weekend we celebrated our 24th Mother Daughter Weekend in South Haven, MI! It’s incredible to me that I’m approaching the age my mom was when we began our annual retreats. Things have changed over the years. We now spend a lot less time shopping and attending performances. We sit more. In gardens, coffee houses, restaurants and around tables filled with delicious nibbles and wine…..and conversation. This is sacred time.
Lately, we seem to be migrating to whatever local Farmer’s Market is close by, and South Haven seemed to have a little something for everyone! So I found myself spending time at the Shady Side Farm farm stand talking about beans – and I walked away with a bag of Black Turtle Beans and this great Black Bean Brownie Recipe!
Mick was super excited to try them as he, using his 14 yr old persuasive powers, was trying to convince me they’re probably a great source of protein “with all those beans”! Those of you who follow along know he’s a pescatatian (someone who eats a plant based diet inclusive of seafood). Well, the brownies are delightful (and yes, a bit healthier with beans instead of white flour) but I’m not certain they qualify as a legit source of protein!!
We closed our day Saturday with a trip to the beach for a South Haven sunset. We’ve taken in a few sunsets over the years, Door County and Elkhart Lake, were stunning. As we sat, toes in sand and side by side and soaked in the golden glow of the sunset, my heart was filled all the way UP with gratitude…..for the joy and laughter, seagulls, beach grasses, and slowly setting sun, but mostly for the blessing of 24 amazing and very treasured weekends together!
An added benefit for some – the brownies are gluten free! Enjoy!!
Black Bean Brownies
1 3/4 cup black beans (cooked and drained or canned)
3 Tbsp coconut oil
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
1/8 tsp salt
1 tsp vanilla
1/2 cup chocolate chips
Place all ingredients except chocolate chips in a food processor or blender. Process until well-mixed. Pour thick batter into greased 8×8 in pan (I used non-stick spray). Sprinkle top with chocolate chips and use a knife to gently stir a few chips into the batter. Bake at 350F for 25-30 minutes. Watch carefully so as not to over or under bake. Brownies spring back a bit when gently testing to see if they’re done. Cool before cutting.
Recipe Inspired By:
Shady Side Farm, Gluten-free Black Bean Brownies