Fig & Almond Brownie
Easy
Prep 15 min Cook 20 min
Using black Adzuki beans in this Fig & Almond brownie recipe gives you a delicious healthy treat packed with protein and fibre. Gluten free and dairy free they make a healthy treat for the non-chocolate chocolate lover. I used drained tinned black Adzuki beans although you can boil your own, making sure they are cooked until very soft.
Ingredients
- 60g rapadura sugar*
- 200g black beans (adzuki beans)
- 100g dark chocolate 80%
- 60g gluten free flour
- 2 teaspoons baking powder
- 4 tablespoons dutch cocoa
- 3 eggs
- 3 tablespoons coconut oil
- ½ cup coconut water
- 1 tablespoon grated fresh ginger
- 200g dried figs, soaked in hot water for 20 minutes
- 2 tablespoons flaked almonds
Recipe Steps
Preheat the oven to 180c.
- In a food processor blend the black beans with the sugar and the dark chocolate.
- Add in the combined gluten free flour, cocoa and the baking powder. Whisk together the eggs with the coconut oil, coconut water and ginger and slowly add this to the mixture mixing until the batter just comes together.
- Pour the batter into a lined 22cm x 30cm rectangular tin, drain and slice up the figs and scatter these and the flaked almonds over the brownie.
- Bake for 20 minutes. Allow to cool before slicing.
*Rapadura sugar unlike raw, white and brown sugar is the pure juice extracted from the sugar cane. Using paddles it is stirred and evaporated or dehydrated at a low heat while being heated over low heats leaving quite a grainy style of sugar. Usually produced organically it is a very natural type of sugar where it has not been cooked at high heats and the natural molasses has not been separated from the sugar. This makes for a very natural type of sugar free from chemicals and anticaking agents. The sugar is widely used across the work having many other names such as Panela and Jaggery. Rapadura contains many of the vitamins and minerals that the raw sugar cane is known for and you can pick up the Rapadura sugar in most health food shops.