Beanie-licious Brownies



My mind has been in overdrive since discovering Edible Gems -  I introduced you to them last week here.  I've been told that they are now on shelves, so be quick because they are in season, and you will see them for as long as the season lasts.  You can check out stockists via the website.  I’ve been concocting recipes around the clock – but when the idea came to me, to use beans in a sweet rather than a savoury recipe, I knew awesomeness beckoned.  I thought about how the Japanese use beans in their desserts – and after a trip to the farmers markets on Saturday (and the chocolate stand) my head went straight to brownies – and here you have it, my Beanie-licious Brownies!

You could modify this recipe according to your dietary parameters.  You can use as dark a chocolate that you can find (like I did) or if you’re not on the quitting sugar path, use regular sweet chocolate (but always the best quality available).   My recipe also uses coconut flour, which I find really sweet, although if you haven’t omitted sugar from your eating habits, this might not be the case for you.  You could also add Xylitol or Stevia if you want a sweeter brownie.  Like any recipe, make it your own by adding your twist.  You can't go wrong with using the base recipe here, it works very well!




1 pack of Edible Gems

250 gms of dark chocolate (*see note below)

125gm of organic unsalted butter

1/2 cup coconut flour

1 cup of walnuts chopped

4 eggs

1 pinch of salt.



Grease and line a brownie tray.  Pre-heat oven to 180 degrees.

Prepare beans as directed.  Once cooked, puree using the blender or food processor until a smooth paste forms – I used the Beaba Baby cook (AWESOME!!)

Set aside.

Melt butter and chocolate and combine.

To the bean batter add walnuts, coconut flour, salt and chocolate mixture and stir roughly.

In a separate bowl, beat eggs for about a minute – until light and fluffy.  Fold through bean batter.

Pour into the prepared tray and spread evenly.

Place in oven and cook for 30 minutes or until just cooked through.

Remove from oven, allow to cool and slice.

Serve sprinkeled with cocoa.


*I actually melted half of the chocolate with the butter and with the second block, chopped up and added in the final step to create a choc chip effect.  

getting my brownie on :: Good Food Friday Treats

Good Food Friday has been interesting of late – mostly because this baby only wants toast.  But it seems I've got my groove back and now, armed with a new wizz bang camera, Good Food Friday Treats are back – back with a bang!

I came across this raw brownie recipe featured on 'my new roots' – a ripper of a blog I encourage you to take a look at.  Sarah Britton is a wholistic nutritionist and vegetarian chef and I just love her!  She's all over good food, health and optimal nutrition – which obviously pushes all my buttons.  Best of all, this recipe is gluten free, vegan and so treaty-licious you will be left wondering where it has been all of your life.  Topping all that – it's super easy!  My best tip is buy the best quality ingredients you can afford for maximum deliciousness.

From time to time my wonderful mother in law (and yes I am serious – she is ace) lobs me over a large bag of walnuts – which is always so welcome, until such a time when I decide I need to crack them all open in order to use them.  I loathe cracking nuts, equal to finding walnut shells in places they shouldn't be.  I've talked about the awesomeness of walnuts before – here and here.  They are literally brain food, they are great for your skin and backed with essential nutrients to make you really smart.


Add to the goodness of walnuts, cacao.  Cacao is (in raw form) a superfood – high in many mineral and and vitamins.  It doesn't end there – Cacao is like an atomic bomb of feel good chemicals ready to explode on impact.  No wonder you feel so good after eating one of these brownies!  

So, there you have it – it's a total win win recipe, packed of everything you need and nothing you don't.  I love that you get these recipes on a friday just in time for you to give it a go over the weekend.

I've revised the recipe slightly – and after thinking about it, you could add so many ingredients to personalise these – I'm thinking of trying a batch with freeze dried strawberries or blueberries – I 'll let you know how that goes!



Raw Brownies my way

3 cups of walnuts

1 cup of raw cacao

2 cups of medjool dates, pips taken out

1/4 tsp salt


In a food processor, pulse walnuts until chopped roughly.  Add the cacao and salt and pulse several times to combine.

Add the dates, one at a time until the mixture resembles bread crumbs.

Line a tray with baking paper in a slice tin and pack mixture firmly inside, pressing down until it resembles a slice.

Set in fridge for 20 minutes.

Cut into small squares and sprinkle with cocao to serve.