Aduki brownies

Japanese
A tasty recipe with aduki beans can be savory or sweet. That is the power of aduki. This healthy brownie recipe is great if you want to bake vegan without refined sugars, but can't do without chocolate. A surprise ingredient in this recipe is of course the amazake. It provides that sweetness and a good structure. Pro tip: use canned aduki beans if you're short on time. Take real aduki beans and no other beans, because aduki contains a lot of protein, and the taste is really sweeter than, for example, that of black beans.
DessertCake and pastries16 pieces30 minutes preparation30 hours waiting10 minutes soaking
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This is what you need

Aduki beans100 gChia seeds black5 g
Vegan dark chocolate (72%)120 g
Coconut oil (deodorised)25 gAmazake rice125 gMaple syrup grade C75 mlAlmond flour150 g
Salt1/4 tsp
Baking powder1 1/2 tsp
Cocoa powder20 g
Vanilla powder2 tsp
Mixed nuts50 g
Flaxseed whole2 tbsp

Kitchenware

Food processor
Cake tin
Baking paper

Chef

Amber Albarda
Amber is a well-known health coach and mother of 3. She is the author of a number of popular cookbooks and has a holistic view on nutrition and people. Check out amberalbarda. nl

This is how you make it

  1. Soak and cook the aduki beans according to the package. Carefully rinse the beans after cooking them it in a colander and let them drain.
  2. Soak the chia seeds for 10 minutes in 50 ml of water. Stir every now and then.
  3. Preheat the oven to 180 ° C.
  4. Place a saucepan with low water on medium heat. Place oneheat-resistant bowl on the pan and melt the chocolate in it (au bain-marie).
  5. Add the coconut oil and stir well until the fat has completely melted.Remove the pan from the heat and mix the soaked chia seeds, the maple syrup and theamazake through the chocolate.
  6. Put the almond flour, salt, baking powder and cocoa powder in the food processor andmix together. Add the aduki beans, vanilla powder and eggs andgrind completely smooth.
  7. Now add the melted chocolate mixture and turn on the food processor againso that a coherent batter is created. Last minute, stir thechopped nuts through the brownie mix.
  8. Brush a square baking pan about 20 cm in diameter with (coconut) oil andlined with baking paper. Divide the batter over the tin and smooth. Placethe baking tin in the middle of the oven and bake for 20 to 30 minutes until done.
  9. When the brownie feels firm it is ready, it should still be moist asyou put a skewer in it.
  10. Cut into square cubes and enjoy!