Adzuki Bean Brownies Gluten Free Vegan Macrobiotic
Fudgy, rich, and irresistibly chocolatey, these Adzuki Bean Brownies are the perfect treat for anyone seeking a delicious gluten-free, vegan, and macrobiotic dessert. Packed with wholesome ingredients like protein-rich adzuki beans, antioxidant-rich cocoa powder, and naturally sweetened with coconut sugar and maple syrup, these brownies offer a healthy twist on a classic indulgence. The addition of gluten-free oat flour ensures a tender crumb, while dairy-free dark chocolate chips elevate the decadence in every bite. Perfectly moist and ready in just 40 minutes, these plant-based brownies are ideal for satisfying your sweet tooth without sacrificing your dietary goals. Serve them plain or with a dollop of coconut cream for a dessert that’s as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 1.5 cups adzuki beans, cooked and drained
- 0.5 cups gluten-free oat flour
- 0.5 cups coconut sugar
- 0.25 cups unsweetened cocoa powder
- 0.25 cups dairy-free dark chocolate chips
- 0.25 cups coconut oil, melted
- 2 tablespoons unsweetened almond milk (or any plant-based milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoons sea salt
- 0.5 teaspoons baking powder
Instructions
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a blender or food processor, combine the cooked adzuki beans, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract. Blend until smooth, scraping down the sides as needed.
In a large mixing bowl, whisk together the gluten-free oat flour, cocoa powder, sea salt, and baking powder.
Pour the blended bean mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Fold in the dairy-free dark chocolate chips for added texture and richness.
Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the brownies cool completely in the pan before slicing into 9 squares.
Serve as is or top with a dusting of cocoa powder or a dollop of coconut cream for extra indulgence. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 160.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 178 mg | 14% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
