Adzuki Bean Brownies Gluten Free Vegan Macrobiotic Recipes

Steps:

• Soak adzuki beans for at least 2 hours or up to overnight.
• Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
• Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 - 60 minutes. If you have a pressure cooker, cook for 10 - 12 minutes under pressure. Drain water through a colander.
• Preheat the oven to 350°F/180°C degrees.
• In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
• In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
• Transfer the brownie mixture to a bowl. Mix in walnuts.
• Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
• Dust powdered sugar on top and slice. Infuse love and serve!

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
• Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
• in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
• Pour into the dry ingredients and stir until just combined.
• Fold in the carob chips.
• Bake 15 minutes.
• Remove from the oven, chill overnight before cutting.

Steps:

• Mix ingredients together in a blender/food processor until pureed.
• Pour into a greased 8x8 cake pan.
• Stir in some chocolate chips and nuts, or leave plain.
• Bake at 350 F for approximately 30 minutes.
• Let cool completely before cutting.

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
• Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
• Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
• Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.