As always, I can’t help but use recipes as a springboard to my own creations; but the recent addition to the Yogi KItchen library Whole Grain Vegan Baking was the inspiration for this particular project.
The other was trying some bean-brownies at Broadway Market in London made by The Happy Kitchen . They have a small cafe under the arches tucked away by the side of London fields if you live in London. I was really surprised how moist the inclusion of the beans in their brownie made it.
So there you have it. Try these. They’re so healthy you can almost eat this cake for health. I think Susan ate all hers in a day or so. I need to make myself a batch soon but I’ve moved on to trying my hand at the perfect no-bake rice-crispie bar. Coming up next..
70g plain dark chocolate (roughly half a cup, broken into small pieces)
1 cup cup soya or other dairy-free milk
6-8 dried dates (cut small)
1 tbs flax meal (ground flax seeds)
1 cup cooked black beans
1/4 cup agave or maple syrup
1 tsp cider vinegar
1/2 cup rice flour
2 tbs cocoa
1 tsp baking powder
pinch of salt
- Preheat your oven to 350 degrees and line a small rectangular pan (about 6-8″) with baking parchment
- Bring a pan of water to the boil and place a heat proof bowl on top, to create a double boiler. Place the chocolate into this and melt it, stirring regularly. Alternatively you could do this in a pan over a very low heat ( but it’s easy to scorch the chocolate, which makes the texture go weird). Leave to cool slightly.
- As you wait for the chocolate to melt, place the soya milk and dates in another small pan and bring to the boil. Immediately switch off, stir in the flax-meal and cover. Leave for about 20 minutes for the dates to soften.
- Get the dry ingredients ready by sifting the flour, cocoa, baking powder and salt in a large mixing bowl.
- Blend up the soya milk mixture with the melted chocolate, black beans and teaspoon of cider vinegar.
- Add the wet ingredients to the bowl containing the flour with quick deft strokes. Do not over mix, just stir enough to fully combine.
- Spoon out into your prepared tin, smooth down and bake at the centre of the oven for 20 minutes. To test if it’s ready a knife should come out clean when inserted into the middle of the cake. If it doesn’t, put it back for another 5 minutes.
- When cooked, remove and cool on a wire rack before cutting into about 8 pieces.