Adzuki Bean Brownies (Gluten-Free, Vegan, Macrobiotic) – a delicious recipe with adzuki beans, chia seeds, coconut sugar crystals, cocoa powder, unsweetened applesauce, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak adzuki beans for at least 2 hours or up to overnight.
2
Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
3
Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 - 60 minutes. If you have a pressure cooker, cook for 10 - 12 minutes under pressure. Drain water through a colander.
4
Preheat the oven to 350u00b0F/180u00b0C degrees.
5
In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
6
In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
7
Transfer the brownie mixture to a bowl. Mix in walnuts.
8
Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
9
Dust powdered sugar on top and slice. Infuse love and serve!
341
kcal
Calories
14
g
Fat
52
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup adzuki beans, washed, 2 tablespoons chia seeds, 1/2 cup coconut sugar crystals or 1/2 cup other raw sugar, 1/2 cup cocoa powder, and more.
Yes, Adzuki Bean Brownies (Gluten-Free, Vegan, Macrobiotic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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