Repostería y legumbres
Creative | Dairy Free | Gluten Free | Institutional | Restaurants | Vegan

Black bean brownies

Ingredients:

Black bean brownies

For beans

  • 100 g black beans soaked for 15 hours
  • 500 ml of water (soak)
  • 0.50 g bicarbonate
  • 750 ml of water (cooking)

For the brownie

  • 100 g coconut butter
  • 125 g dark chocolate coating
  • 160 mild olive oil
  • 200 ml of organic soy milk
  • 200 g whole sugar
  • 320 g of rice flour
  • 2 g baking soda
  • 2 g yeast
  • 4 g salt
  • 10 g flaxseed powder
  • 230 g cooked black beans

Black beans:

  1. Bring to a boil and skim. Cook 1 hour over low heat.

The brownie:

  1. Melt the chocolate coating with the coconut butter in a double boiler. Outside of the heat, add the olive oil and the soy milk, beat with the help of a few rods so that it is homogeneous. Add the sugar and rice flour together with the bicarbonate, yeast, salt and flaxseed powder. Finally, drain the beans well and add them to the mixture as is (that is, without crushing). Put the mixture in the desired mold and bake at 200ºC for 25 minutes.
Dessert
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

Method:

Black bean brownies

For beans

  • 100 g black beans soaked for 15 hours
  • 500 ml of water (soak)
  • 0.50 g bicarbonate
  • 750 ml of water (cooking)

For the brownie

  • 100 g coconut butter
  • 125 g dark chocolate coating
  • 160 mild olive oil
  • 200 ml of organic soy milk
  • 200 g whole sugar
  • 320 g of rice flour
  • 2 g baking soda
  • 2 g yeast
  • 4 g salt
  • 10 g flaxseed powder
  • 230 g cooked black beans

Black beans:

  1. Bring to a boil and skim. Cook 1 hour over low heat.

The brownie:

  1. Melt the chocolate coating with the coconut butter in a double boiler. Outside of the heat, add the olive oil and the soy milk, beat with the help of a few rods so that it is homogeneous. Add the sugar and rice flour together with the bicarbonate, yeast, salt and flaxseed powder. Finally, drain the beans well and add them to the mixture as is (that is, without crushing). Put the mixture in the desired mold and bake at 200ºC for 25 minutes.
Dessert
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

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