Hello All! I am back (and god it feels good).
To say its been a busy last few months would certainly be an understatement. My last blog post was a long time ago, and I have since relocated back down to my life in Wellington, with Uni taking a hectic toll on my work schedule. I have also moved into a new flat, which I love… the people, the kitchen and all it has to offer. I have slowly been getting back into my running which is a long but exciting process, and I have also started work at a fantastic little cafe in Wellington.
I may have put my recipe blogging on the back burner, but by no means have I reduced the amount of recipe experimenting I have been doing. In actual fact, if the word procrastination means anything to you, you will know that I have probably done the most baking I ever have, over the last few months. Filling any spare moment I have in the kitchen, I have definitely created some super exciting recipes to share with you.
One of the many recipes I came up with over the last few months, was my Raspberry & Cacao Brownie. Due to some pretty nasty digestion issues, a family member of mine recently started to reduce the amount of gluten they eat. Naturally, I saw this as a challenge, and knew that I wanted to create a Gluten Free alternative for brownies. These ones follow a method that seemed slightly strange at first, using black beans as a source of protein and also making up the gooey texture of the brownie. Because these are also completely vegan, they are healthy and can work in most households for anyone with dietary or digestion issues.
The addition of fresh raspberries during summer seemed like a perfect fit, and cuts through the extremely rich chocolate texture of these brownies. However, if you can’t get your hands on berries, or simply don’t like them… you cant totally experiment with what you add. Walnuts or almonds, adding different dried fruits or jams, or giving different crunchy bits a go would work really well in this recipe, so definitely experiment with the things you personally love.
- 1/4 cup melted coconut oil
- 5 tablespoons of pure maple syrup, honey, or agave syrup
- 1 can of black beans, drained and rinsed
- 150grams of melted dark chocolate (I use Whittakers Super Dark Ghana Chocolate 72%)
- 1 1/2 teaspoons of baking powder (GF if need be)
- 2 flax eggs
- 1 cup of fresh or frozen raspberries (if you are using frozen, make sure you thaw the berries before using to prevent extra liquid and brownies that will not set)
- 1/2 cup vegan or dairy free chocolate chips
- Place coconut oil, syrup and extra dark chocolate in a small saucepan over medium heat, and gently stir until the chocolate and oil is melted. Stir the mixture frequently, in order to ensure that all the liquids are incorporated well. Set aside and allow to cool.
- Using a blender or food processor (I use my Vitamix), combine the drained black beans, flax eggs, and baking powder and blend until smooth. Be sure to stop the mixer every so often and scrape down the sides, making sure all beans are pureed.
- Add in your chocolate and syrup mixture, then blend until just combined.
- Once mixed well, stir through the chocolate chips and place mixture into a prepared and lined brownie pan. Place berries on top of the brownie, and press into the mixture slightly to ensure that when baked they remind set.
- Bake the brownies for 20 minutes for a super gooey and fudgey consistency, leave a little longer if you like a slightly firmer and crispier style. The brownie will remain relatively gooey regardless, but ensure it is mostly set around the outsides before removing from oven.
- Cool the brownies for 10 minutes at room temperature, before setting in fridge for a further 20-30 minutes until firm. Slice into pieces, and enjoy!