December 22, 2017 7:23 am Leave your thoughts
Carrot cake is old news – even Chocolate Beetroot cake can be taken in our stride, nowadays. But black badger peas in chocolate brownies? Has the world gone mad?
Of course not! Indeed, chocolate brownies, which rely on a certain luscious density of filling, and are frequently made as a gluten-free dessert, lend themselves really well to the use of ground-up peas. The peas also prevent the mixture from becoming too cloyingly sweet, by providing a pleasant earthiness.
This unusual recipe has been forwarded to us by Hodmedod’s – growers and sellers of British peas, beans and grains. It was originally created by Lindsey Dickson of The Eating Tree blog and makes 12 energy and protein-packed bars.
100g dark chocolate
100g ground almonds
1 tsp baking powder
120g caster sugar
60g dried apricots, chopped
Icing sugar for dusting
Preheat the oven to 170C/350F.
Melt the chocolate, butter, cocoa powder and sugar in a heatproof bowl over a pan of gently simmering water, until the mixture is smooth.
Meanwhile, whizz the drained peas in a food processor until coarsely ground. Add this to the melted mixture in the pan, along with the ground almonds, baking powder, eggs, caster sugar and chopped apricots, and combine well.
Spoon evenly into a tin and bake for 20 minutes, until just firm.
Leave to cool for five minutes, then lift out of the pan and leave to cool completely.
Wrap in foil and leave overnight, before dusting with icing sugar and cutting up.
Black badger pea brownies: tip
Tags: black badger peas, British peas, carlin peas, chocolate brownie recipe, ground almonds, Hodmedod, Hodmedod's, pea flour, the eating tree blog
Categorised in: Pulses
This post was written by Yzanne