I came up with this recipe about six years ago when I invited a very dear friend to my birthday party. As he recently decided to turn vegan and I knew how much he likes sweets, I didn’t want him to feel left out when cake time comes.
Since then, I kept playing with the ingredients so that people with specific dietary restrictions could also enjoy the brownies.
The current version can meet almost all of them: it is vegan and free of gluten, added sugar, nuts and seeds. If you choose to make the topping, be aware that it has walnuts.
Yields: 24 servings
0.5 lb Dried apricots (225 g)
1/3 cup Soaking liquid (79 ml)
1/2 cup Extra virgin coconut oil, melted (118 ml)
2 tsp Vanilla extract
1 28-oz Can red kidney beans (800 ml)
1/2 cup Buckwheat flour (60 g)
1/4 cup Cacao powder (30 g)
1 tbsp Maca powder
1 tbsp Psyllium husk flakes
1/2 tsp Sea salt
- Soak apricots fully covered with water in a jar for 4-8 hours. Drain and save the liquid – just part of it will be used.
- Mix psyllium husk with soaking liquid from apricots and set aside for 4-5 minutes.
- Blend the psyllium gel and apricots in a food processor or a blender until they turn into a smooth paste.
- Add the melted coconut oil, vanilla and beans, then blend again scraping down the sides if necessary.
- Add the dry ingredients (flour, cacao, and maca) and mix with the spatula to help the blender. Combine manual and blender mixing until everything is evenly distributed.
- Preheat oven to 350 F (177 degrees C).
- Line a baking pan (13″ x 8.5″) with parchment paper and transfer the brownie mix.
- Bake at 350 F for approx. 30 minutes. Check with a toothpick if done – it should come out with a couple of crumbles, not completely dry.
- Let it cool for up to one hour and cut in small squares with a wet, sharp knife.
- Powder it with cacao and ENJOY.
Optionally, if you prefer a more chocolaty-crunchy dessert like I do, top it with the following glaze. Start making it while the brownie is in the oven.
100 g Dark chocolate (85% cocoa)
2 tbsp Olive oil
2 tsp Honey, raw, unpasteurized (optional)
1 cup Walnut halves, raw
- Toast the walnuts in the oven at 350 F for 8-10 minutes, stirring them a couple of times until evenly browned; let cool, then chop coarsely.
- In a double boiler add oil, chocolate broken in smaller pieces and, optionally, honey; mix often until all chocolate melts.
- Pour half of the mix on the brownies once they are cool, sprinkle the walnuts and drizzle with the remaining chocolate.
- Let it cool until the chocolate solidifies, then cut in small squares with a wet, sharp knife.
Although they require a little bit of planning, these brownies are easy to make and ideal for a party or a potluck where you are not sure about everyone’s dietary choices.
And if you are still in the “beans are only good as bacon-chilli with pickles” camp, give these fudgy brownies a try. I promise you won’t regret it!
Source of: fiber, antioxidants, prebiotics.
Supports: blood sugar regulation, digestion, mental health.
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