we had black-beans.
many many many black-beans.
gingery black-bean vegi-burgers, spicy black-bean sweet-potato soup, coconut black-beans and rice were made.
and so were black-bean brownies bars.
makes a large pan; around 16 pieces.
based on adapted black bean brownies
1/2 cup oats (soaked for an hour and then squeeze water out with hands)
1/2 raw unsweetened shredded coconut
1/4 cup glucose-fructose sugar
1/4 dark cocoa
1/2 cup roasted chestnuts (roasted in some water so they are soft)
425 grams black-beans (soaked overnight and boiled)
2 ripe bananas (mashed)
2 tablespoons almond milk
1/2 teaspoon almond extract
1/4 cup chopped raw almonds
1/4 teaspoon salt
1/4 cup of shredded coconut for sprinkling ontop
preheat oven to 180C.
blend oats, chestnuts, cocoa and sugar until smooth.
add the dates, chestnuts, beans, bananas and the milk until smooth (i couldn’t quite get the mixture smooth).
stir in nuts.
pour into a lightly oiled dish and smooth with spatula.
sprinkle with shredded coconut.
bake with 30 minutes (you can also experiment with not baking them…)
when firm to touch, remove and let chill for a few hours.
slice and pack into tins for friends in need of comfort! 🙂
move past the idea of the bean (think red-bean-mochi!);
stop trying to present them as ‘brownies’ to the sugar-addicted masses, and;
remember how solidly nutritional the black-bean is with its high protein and fiber levels, its flavanoid anti-oxidant richness, not to mention its vitaminy-minerally tastiness (folate, thiamin, mangnesium, potassium, copper, omega-3 and 6!);
these nutty fudgey bars make for a lovely afternoon snack, along with a hot cup of (chocolate mate) tea and a pondering mind…