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Black Badger Brownie Bars: made with Carlin Peas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Black Badger Brownie Bars: made with Carlin Peas
Baking Carlin Peas Dried Peas Gluten-free Peas Pulses Snacks Whole Peas

September 03, 2015

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

  • 100g Good Quality Dark Chocolate (bar or chips)
  • 30g Unsweetened Cocoa Power
  • 150g Butter
  • 400g can Hodmedod’s Black Badger Carlin Peas, drained
  • 100g Ground Almonds
  • 1 Teaspoon Baking Powder
  • 3 Eggs
  • 120g Caster Sugar
  • 60g Dried Apricots, chopped
  • Icing Sugar for dusting.

Method

  1. Preheat the oven to 170c (fan) 350f
  2. Put the chocolate, butter, cocoa and sugar in a heatproof bowl over a pan of gently simmering water.
  3. Stir occasionally, until the chocolate and butter has melted and the mixture is smooth.
  4. In a food processor, whizz the drained peas until coarsely ground.
  5. Add the ground almonds, baking powder, eggs and chocolate mixture and process until combined.
  6. Stir in the chopped apricots by hand.
  7. Spoon the mixture into the tin and spread evenly
  8. Bake for 20 minutes until just firm.
  9. Leave to cool for 5 minutes. Lift out the bars using the paper and leave to cool completely.
  10. Wrap in foil and leave overnight before dusting with icing sugar and cutting.
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