Congratulations to Michael P Klunker for winning the giveaway!
Here's what you really want to know about Heather Crosby's new book:
What's the full name of the book? YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle
Is it a large book? YumUniverse is published by BenBella Books. I have several books from this publisher and they are all (the cookbooks I have anyway) approximately the same size with around 300 pages. YumUniverse has about 320 pages - it's packed with good stuff and if you purchase it, you will be happy with your decision.
Do the recipes include the use of oil? Many of my followers both on my blog and the members of my Facebook group McDougall Friends, know that plantproud.com advocates a WFPBD with NO OIL! (Essylstyn followers will get that). Yes there are some recipes that use oil (including the one I share below). If you are like me in that respect, you know that there are substitutions you can make for oil and heather has included a section of replacements for butter, eggs, milk and cream.
So, are recipes the only thing we can expect from this book? NO! This book has a wealth of information. I have already read several tips that I have always wanted to know like, how to roast vegetables, information on freezing homemade sauces and making your own seasoning mixes.
Here's how to connect with Heather and YumUniverse:
Twitter users: search the hashtag: #YUBlogTour to find more stops and more chances to win this book on the YumUniverse Blog Tour.
In closing: take a look at this recipe for brownies. Doesn't it sound amazing? There's more great recipes in her book.
Dark Chocolate, Sweet Potato & Black Bean Brownies
I do love to sneak unexpected, nutrient-rich ingredients into treats, and this gluten-free recipe is a perfect example. Black beans, sweet potato, and dark chocolate combine into bona fide fudge-like decadence. You can use canned beans for this recipe, but I recommend starting with dry beans (soaked and then cooked by you) to reduce aluminum intake, boost flavor, and optimize digestion and nutritional benefits.
1 ½ cups almond flour
1⁄3 cup Sucanat
½ cup cacao powder
1 teaspoon baking powder
½ teaspoon sea salt
2⁄3 cup sweet potato, diced and steamed
2 ¼ cups black beans, cooked (1 cup dry)
2 teaspoons vanilla extract
One 3 – oz. gluten-free, vegan chocolate bar
1⁄3 cup maple syrup
2 tablespoons coconut oil*
¾ cup water
1. Preheat oven to 325°F and grease a 9" x 13" or 9" x 9" baking dish or line it with parchment paper.
2. Sift or whisk together all dry ingredients in a large glass bowl. Set aside.
3. Place all wet ingredients into the food processor and pulse until super-smooth.
4. Fold together wet and dry ingredients and transfer to the parchment-lined baking dish.
5. Bake for 60 – 70 minutes. Remove from oven and allow to cool in baking pan before serving.
For a triple dark chocolate brownie, top brownies with shaved chocolate after baking.
Fold some toasted almonds, pecans, and/or walnuts into your batter.
Fold ¼ cup cherries and ¼ cup toasted coconut into your batter before baking.
Make ’em Mexican style. Fold 1 teaspoon cinnamon, ½ teaspoon cayenne pepper, and ¼ teaspoon ground nutmeg to the batter before baking.