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!

 

Ingredients

 

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.

 

Method

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.  

Bean Crazy! Good Food Friday Treats :: Bean Salad

Have you seen Edible Gems freshly shelled berlotti beans?  Who knew?  Until yesterday, I was none the wiser – but when this little package was left on my doorstep my eyes (and taste buds) opened to a whole new world of possibility.  These little beauties are the bomb not only in nutrition but in the way they are prepared and packaged.  Dried beans usually require a bit of work as they need to be soaked and cooked before they can make their way into your dish, however, I do prefer cooking with them over the canned variety.  Edible Gems are unique in that they are harvested and shelled where they are grown – that is in the field as the pods help regenerate and enrich the soil.  BEST of all they cook in 20 minutes!  They are available for a short time of the year – when they are in season.  I'm all about seasonal eating and so, now is the time to hunt them down and eat beans!  I will be posting several bean themed recipes over the next week or so as I have a few packs to try out.  

I've talked about beans many times – "Beans of all varieties are a great source of fibre, not only welcomed by the gut but also helping us to feel fuller and aid digestion.  This type of fibre is also awesome to lower cholesterol.  Beans get a great all round wrap – they are versatile, packed with protein, folate and iron – the perfect food for fertility – essential for a mother to be or a wanting mother to be." You can read the full post here.  

 

I also recently spoke about them in last months edition of Marie Claire: 

 

Full article in Marie Clare – by Olivia Richardson

But you see the difference with Edible Gems is that they only require 20 minutes in a pot – no soaking necessary!  I'd still apply the same principle – and so you will see in the recipe below, we use vinegar, not only because it tastes great but to help the gut also.

 

 

Bean Salad

1 pack Edible Gems

1 red onion, (1/2 diced for cooking beans with, 1/2 chopping into sections to add to the salad later)

2 bayleaves

2 tbs Coconut butter

Water to cover beans

A pinch of Salt and Pepper

1/2 bunch parsley

2-3 tomatoes

1-2 tbs organic apple cider vinegar

2 tbs Olive Oil

 

In a pot, place two table spoons of coconut butter and allow to melt.  Pop in the diced onion, salt and pepper, bayleaves and allow to soften (you could really add any veggies you like, had I have had some celery on hand, I would have also added).

Add beans and pour in enough water so that the beans are just covered.

Allow to cook for 20 minutes.

Meanwhile, chop the tomatoes and place in a salad bowl with onions, salt, pepper, olive oil and vinegar.  Mix well and allow juices to combine.

Once beans are cooked, drain and allow to cool.

Combine with tomatoes.

Add parsley, mix well and serve.