Gluten-free black bean brownie

Total time 2 hrs

40 mins preparation time

1 h 20 mins cooking time

2 hrs 10 mins waiting time

This cake has a base made from beans and bananas, with ground almonds replacing flour, making it a perfect gluten-free dessert. The addition of Kikkoman Soy Sauce balances the sweetness of chocolate and bananas, creating a salted caramel-like flavour.

Ingredients

For the brownie:

70 g

brown linseed

150 ml

boiling water

100 g

vegan dark chocolate (e.g. 70%)

240 g

black beans (or white/red beans), drained

150 g

(roughly 2) ripe bananas (with brown spots on the skin), peeled

6 g

baking powder

85 ml

oil (e.g. rapeseed or sunflower)

20 g

vanilla sugar

10 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

200 g

blanched ground almonds

150 g

brown sugar

70 g

cocoa powder

For the chocolate-plum spread:

100 g

vegan dark chocolate

100 g

plum jam

10 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

 ½ g

chilli flakes

Additional:

50 ml

coconut cream 15-20% fat

10 g

icing sugar

10 g

mint leaves

60 g

fresh raspberries

60 g

fresh blueberries

60 g

fresh strawberries

Allergens:

5. Peanuts and peanut-based products 6. Soy and soy-based products 7. Milk and milk-based products 8. Nuts 11. Sesame seeds and sesame-based products Cocoa

Total weight per portion:

125 g

Weight per ingredient:

brownie
10 g chocolate-plum spread
5 g whipped cream

Preparation

Step 1

Grind the linseed into a fine powder with a blender or grinder. Mix with boiling water and stir to combine.

Step 2

Melt the 100 g of chocolate in a bain-marie.

Step 3

Blend the beans with the peeled bananas, baking powder, oil (80 ml), linseed mixture, vanilla sugar and Kikkoman Gluten free Soy Sauce until smooth.

Step 4

Mix the almond powder with the blended bean mixture in a bowl. Add the brown sugar, cocoa powder and melted chocolate. Mix well with a spoon. Lightly grease a baking tray with 5 ml of oil and spread the batter to a thickness of 2–3 cm for even baking.

Step 5

Bake in a preheated fan oven at 180 °C for around 80 minutes.

Step 6

Melt the chocolate for the plum spread in a bain-marie. Mix in the plum jam, Kikkoman Ponzu Lemon and chilli flakes. Stir until smooth.

Step 7

Refrigerate the coconut cream for 30 minutes. After chilling, skim off the solidified coconut fat from the surface. Beat this fat with icing sugar until stiff (whipped cream texture).

Step 8