Yes, I’m obsessed with aduki beans at the moment! But there’s so much to get excited about – this little red bean is super-nutritious, packed with antioxidants, fibre, folate, zinc and iron; as well as being super-versatile, and way quicker to cook than most other legumes.
The mild, nutty flavour of aduki beans blends perfectly with sweet cherries and rich cacao in these yummy treats that are gluten-free, flour-free, oil-free and sugar-free.
Ingredients:
2 cups cooked, drained aduki beans (also spelt adzuki beans)
1/3 cup date sugar*
1/2 cup chopped pitted dates1 tsp vanilla extract
1/3 cup cacao (raw chocolate powder)
2 tbsp almond or other nut butter (I used equal parts Brazil nuts, cashews and walnuts, ground to a creamy paste in my Thermomix)
2 tbsp ground linseed whisked with 6 tbsp water
1/3 cup frozen cherries, defrosted and roughly chopped
12 extra cherries, for decoration
Method:
Preheat oven to 180°C. Line a 12 cup muffin tray with silicone cup cake liners, or use a silicone muffin pan.
Blend all ingredients except cherries in a food processor or high-powered blender until smooth and creamy. Spoon into prepared muffin pan. Top with additional cherries
Bake for 17-20 minutes. They will be quite gooey when you take them out of the oven, but will firm up as they cool.
* I buy date sugar from iHerb; use the coupon code UTE208 at checkout if you’ve never ordered from iHerb before, and they’ll give you $5 off your first order.
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