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| This recipe, from Jenny Chandler's brilliant cookbook Super Pulses, uses black beans to create fudgy, indulgent chocolate brownies. Beans are used in place of flour to add more nutrition and also make this recipe suitable for gluten-free bakers. |
Our black "turtle" beans have glossy crow black skin, creamy inside and hold their shape when cooked with a delicate texture and nutty flavour. You won't find better than these black beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.
Jenny Chandler's book Pulse - and its condensed sibling Super Pulses - has quickly established itself as classic collection of pulse dishes. So much so that it earned Jenny the position of United Nations Food and Agriculture Organisation Special Ambassador for the International Year of Pulses in 2016!
Buy Pulse or Super Pulses from our selection of books and we'll throw in a free £5 gift voucher.
Makes 12–16 brownies
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Method
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Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
