Gluten-free black bean brownie

Total time 2 hrs

40 mins preparation time

1 h 20 mins cooking time

2 hrs 10 mins waiting time

This cake has a base made from beans and bananas, with ground almonds replacing flour, making it a perfect gluten-free dessert. The addition of Kikkoman Soy Sauce balances the sweetness of chocolate and bananas, creating a salted caramel-like flavour.

Ingredients

For the brownie:

70 g

brown linseed

150 ml

boiling water

100 g

vegan dark chocolate (e.g. 70%)

240 g

canned black beans, drained

150 g

(roughly 2) ripe bananas (with brown spots on the skin), peeled

6 g

baking powder

85 ml

oil (e.g. rapeseed or sunflower)

20 g

vanilla sugar

10 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

200 g

ground almonds

150 g

brown sugar

70 g

cocoa powder

For the chocolate-plum spread:

100 g

vegan dark chocolate

100 g

plum jam

10 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 ½ g

chilli flakes

Additional:

50 ml

coconut cream 15-20% fat

10 g

icing sugar

10 g

mint leaves

60 g

fresh raspberries

60 g

fresh blueberries

60 g

fresh strawberries

Allergens:

5. Peanuts and peanut-based products 6. Soy and soy-based products 7. Milk and milk-based products 8. Nuts 11. Sesame seeds and sesame-based products Cocoa

Total weight per portion:

125 g

Weight per ingredient:

brownie
10 g chocolate-plum spread
5 g whipped cream

Preparation

Step 1

Grind the linseed into a fine powder with a blender or grinder. Mix with boiling water and stir to combine.

Step 2

Melt the 100 g of chocolate in a bain-marie.

Step 3

Blend the beans with the peeled bananas, baking powder, oil (80 ml), linseed mixture, vanilla sugar and Kikkoman Gluten free Soy Sauce until smooth.

Step 4

Mix the almond powder with the blended bean mixture in a bowl. Add the brown sugar, cocoa powder and melted chocolate. Mix well with a spoon. Lightly grease a baking tray with 5 ml of oil and spread the batter to a thickness of 2–3 cm for even baking.

Step 5

Bake in a preheated fan oven at 180 °C for around 80 minutes.

Step 6

Melt the chocolate for the plum spread in a bain-marie. Mix in the plum jam, Kikkoman Ponzu Lemon and chilli flakes. Stir until smooth.

Step 7

Refrigerate the coconut cream for 30 minutes. After chilling, skim off the solidified coconut fat from the surface. Beat this fat with icing sugar until stiff (whipped cream texture).

Step 8

Serve the brownie with a layer of the chocolate-plum spread, topped with a scoop of the whipped coconut cream, mint and fruit.

Tip:

You can replace the black beans with white or red beans or even with tinned chickpeas.

You can use the leftover watery layer from the coconut cream in place of milk in coffee etc.

Recipe-ID: F1092

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