| Black Badger Bars are an energy and protein packed version of a brownie, but with the addition of ground almonds, dried apricots and Black Badger Carlin Peas. This superb recipe was created by Lindsey Dickson of The Eating Tree blog. |
These delicious and extremely moreish (think addictive) bars are an energy packed version of a brownie, with the addition of ground almonds, dried apricots and Black Badger Peas.
Super easy to make as they are made with a tin of our Black Badger Carlin Peas, great if you don’t happen to have any cooked peas to hand, you can just grab a can out of the store cupboard.
They make a perfect addition to lunch boxes or picnics and are loved by adults and children alike.
Makes 12 bars.
You will need a 7 x 11” shallow baking tin, lined with baking paper.
Ingredients
|
Method
|
Dried, I did 150g of dried peas. Worked fine. Lovely recipe. And wheat and dairy free so very handy too. Teresa
These are amazing! I made them with the dried red fox Carlin peas because that’s what I had in the cupboard. They had an extra few minutes in the oven. Don’t skip the resting overnight – I left them in the fridge and they really firm up. Delicious with a dollop of cream
A conversion chart for dried weight pulses equivalent of a can would be so useful for the recipes that only have a can in the ingredients list. Keep up the great work, love your products!
In the black badger bar recipe, what can I substitute for ground almonds as my daughter is allergic to them?
how much dried would you need to make 400g canned, drained?
We do make pea flour! Not from our carlin peas but from split green and yellow peas – see https://hodmedods.co.uk/collections/flours
Could you make pea flour?
Comments will be approved before showing up.
Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?
Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.
Nikki Glantz
May 31, 2021
I just overcooked my red Carlin Peas to be mushy and would love to make these brownies with them, what can I sub the eggs with to make vegan please?