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Fartastic - Mrs Green's beans

Fartastic - Mrs Green's beans

You might remember that yesterday, thanks to Charity reminding me, I set myself the challenge of making baked beans.

Little Miss Green adores baked beans, but, as she can’t eat sugar, we are limited to what we can buy for her.

I end up buying them from the health food shop, where they are sweetened with apple juice, but they come at a premium price.

In addition, they don’t taste quite like Heinz and little Miss Green loves her Heinz beans.

I made up my own recipe as I went along, and here is what I did.

Mrs Green’s sugar free baked beans recipe

Fry 1 finely diced onion, 1 clove smashed garlic and 1 finely diced red pepper in a little oil until soft
Add 10 tbsp passata
2 tbsp agave syrup
1 tsp cider vinegar
1 tbsp soy sauce
pinch mustard
pinch allspice
pinch cinamon
1 tbsp paprika
1 tin drained haricot beans

Swirl it about a bit, put a lid on and simmer for 30 mins to infuse the flavours.

She ate them with the left over sardines from yesterday and a jacket potato for lunch.

The verdict? “Better than Heinz” !!

Fartastic. How pleased was I?

I browsed stacks of recipes for brazil nuts too. There were thousands out there and I got a bit overwhelmed with choice.

In the end I settled for some Brazil Nut and Banana Brownies because I still had two brown bananas to use up from the farm shop.
I’m going to post up the original recipe which is a vegan, gluten free version from the vegan society; as it might be helpful for some people. But I adapted it and used wheat flour along with some dairy products.

Gluten free,vegan banana and brazil nut brownies


* 2 very ripe bananas
* 6 ounces gluten-free flour
* 2 tablespoons cocoa
* 4 ounces sugar (I used 3 ounces of fructose)
* 140 ml vegetable oil (I used butter)
* 125 ml water (I used milk)
* 1 teaspoon bicarbonate of soda ( I used 1 egg instead)
* 2 ounces brazil nuts


Mash the bananas in a mixing bowl.
Sieve in the flour and cocoa.
Add the sugar, vegetable oil and water
Dissolve the bicarbonate of soda in 1 tbsp of water then add to the bowl.
Mix well then stir in the brazil nuts.
Put the mixture in a greased brownie tin and bake for 40 minutes

When I wrote this post it was still cooling down, so we don’t have a verdict yet. It looks quite dry though, so I think cream or custard will be called for.

Today I realise I have the same issue as Charity with breakfast cereal. I bought an organic muesli but Little Miss Green hated it and said it was too sweet! So I’m going to adapt the funky flapjack recipe too¬† and see if I can turn it into something palatable for LMG. I’ll omit the sugar altogether and just tinker around with some honey and agave syrup.

Also, a ‘danger’ item for me will be the now opened jar of passata. I never buy this product myself, but was given a few jars by someone, so I need to use it up. I was thinking of mixing it with some fresh tomatoes from the garden, basil and blitzing it with some remaining bits of cheese that are starting to go hard around the edges for a filling soup.

What is your ‘storecupboard ingredient’ for today? Any new recipes to share with us? How is the ‘no spend’ food challenge turning out for you?

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