Adzuki Bean Brownies

Looks like a brownie, right?

At the moment, I'm categorizing this one as an interesting experiment. Interesting enough to make again in its current form? No. Interesting enough to tinker with? Yes. Perhaps I'll update this post later with an improved version.

I had leftover anko (red bean paste) from making steamed red bean buns, and so I decided to try this recipe for super healthy brownies. I've tried black bean brownies before that they were good, and red beans are even sweeter, so it seemed like it would work. I do love that this recipe only has healthy ingredients. No artificial sweeteners, no butter/oil, and in fact no dairy OR flour, for anyone avoiding either of those things.

Everything except the oats. Super easy.

Baked! Looking PRETTY much like brownies...

In the end, it tastes too healthy. The consistency is like... um... like a couple of bananas, some bean paste, and oats baked together. In other words, not fluffy, and not rich, either. If I try this again, I think I'll start from a more traditional black bean brownie recipe (yes, I just called black bean brownies "traditional") and just substitute the adzuki beans.

Or maybe I'll think of it as more of a breakfast bread, and modify in that direction. If you taste it while thinking that it's going to be banana bread, it's definitely better than if you're expecting a brownie.

The only change I made from the original recipe is that I replaced the "Korean rice syrup" with honey. Maybe the Korean rice syrup was the secret.

The Recipe:

1 c anko (red bean paste)

2 ripe bananas

1/3 c honey

1/4 c unsweetened cocoa

1 tb cinnamon

1 tsp vanilla extract

1/2 c instant oats

Blend everything except oats in a food processor.
Mix in the oats.
Pour into a greased 9-inch-square pan.
Bake at 350 for 50 minutes, or until a toothpick comes up relatively clean.
Allow to cool for an hour. It will continue solidifying during this time.

The Verdict:

Overall grade: C

Overall reason: It's not a brownie.

Time to prepare: 5 minutes, plus baking and cooling time.

Husband quote: "Mmm! A banana brownie."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog