O1xygenAustralianJulyAugust2015_

OUBLE CHOC BEAN BROWNIES

uten-free

dzukibeansaddrichnessandbodyaswellasagood

ose of dietary fibre and protein to these brownies.

dding beans means you don’t need to use as much

orbutter,andthebrowniesarenaturallygluten-

ee.

eparation time: 20 minutes

oking time: 35 minutes

akes 16

0g dark chocolate, coarsely chopped

0 ml macadamia oil

00g tin adzuki beans, drained and rinsed (see tip)

eggs

teaspoon natural vanilla extract

2 tablespoons unsweetened cocoa powder, plus

extra for dusting

110g (firmly packed) brown or coconut sugar

35g almond or hazelnut meal

1.Preheat the oven to 160°C. Lightly grease a 20cm

square cake tin and line the base with baking paper.

2.Put75gofthechocolateandthemacadamiaoilin

aheatproofbowloverasaucepanofgentlysimmering

water. Stir until melted and smooth. Set aside to cool.

3.Processtheadzukibeansinafoodprocessoruntil

smooth.Addtheeggsandvanillaandprocessuntil

well combined. Transfer to a large bowl.

4.Stirthechocolatemixtureintothebeanmixture,

then sift the cocoa over the mixture and stir until well

combined. Stir in the sugar, nut meal and remaining

chopped chocolate.

5.Pour the mixture into the prepared tin. Bake for 30–35

minutesoruntiljustfirmwhenlightlypressed.Set

asidetocoolinthetinbeforecuttingintosquares.

Serve dusted with extra cocoa.

YOU CAN REPLACE THE

ADZUKI BEANS WITH

240G COOKED ADZUKI

BEANS, RED KIDNEY

BEANS OR BLACK BEANS.

TIP

DDO

glu

Ad

do

Ad

oil

fre

Pree

Coo

MaM

155

808

40

2 e

1 t

2 t

Foragluten-freeversionof

thisdish, substitute gluten-free bread

for the sourdough baguette.

You can replace the tinned chickpeas

with 225g cooked chickpeas.

To roast yourownpepper,cutalarge

capsicum in halfand remove

theseeds and

membranes.Put the halves on a

baking

tray and roast at 200°C for 20–25 minutes,

or until the skin starts to blacken. Transfer

toasmallbowl,coverwith

plastic wrap

and set aside to steam for

15 minutes.

Carefullypeeloff the skin and discard.

TIP

CHICKPEA, ZUCCHINI

AND MINT SALAD

WITH GARLIC TOASTS

This salad is delicious served

as a lunch or light dinner, or

even as a breakfast dish.

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves 4

8 thin slices sourdough

baguette (see tips)

Olive oil spray, for coating

1 garlic clove, peeled and

halved

2 large zucchini, trimmed

2 teaspoons white balsamic

vinegar

2 teaspoons olive oil

2 teaspoons finely grated

lemon zest

400g tin chickpeas, drained

and rinsed (see tips)

100g roasted red pepper,

thinly sliced (see tips)

75g soft goat’s cheese,

crumbled

¼ cup baby or micro mint

leaves

4 poached eggs (optional)

1. Preheat a chargrill pan
   over high heat. Spray the
   baguette slices lightly with
   olive oil. Grill for 2 minutes
   each side or until lightly
   charred. Rub one side of
   each slice with the cut side
   of the garlic clove. Set aside.


2. Peel long ribbons from the
   zucchini using a vegetable
   peeler, stopping when you
   reach the seeds. Place the
   zucchini ribbons in a large
   bowl (discard the seeds or
   reserve for another use) and
   add the vinegar, olive oil
   and lemon zest. Set aside to
   marinate for 5 minutes.


3. Add the chickpeas, pepper,
   goat’s cheese and half the
   mint and toss to combine.
   Divide the salad between
   four plates. Top each with
   a poached egg (if desired),
   garnish with the remaining
   mint and serve with the
   garlic toasts.

134 | JULY/AUG 2015 | oxygenmag.com.au

Nutrition