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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.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
