Flourless Black Bean Chocolate Cake

A page from the Sweet chapter of my book, available to add to your veg order here.

Flourless chocolate cakes are not just great for the coeliacs in your life, they are simply lovely cakes – somewhere between a brownie and a chocolate truffle – and incredibly delicious! The lack of flour means they are naturally rich and fudgy. The bitterness of the dark chocolate makes what would otherwise be quite a sweet and heavy cake, something quite sophisticated and moreish. Perfect served with some whipped coconut cream and a mug of coffee! I wrote this recipe with nut and gluten allergy sufferers in mind, but you can substitute the sunflower seeds with ground almonds if you wish. The recipe illustration above is from my book which is available to add to your veg box order on our website. The recipe video can be found on our Instagram @greenearthorganics1 or at the end of this blog on our YouTube channel. Liz x

Ingredients

Method

Pre-heat the oven to 180C and line a loose bottomed cake tin with a circle of baking parchment.

Pulse the sunflower seeds in a food processor or large blender until they come into a course flour. Careful not to process for too long as that will turn the seeds into butter!

Add the tin of black beans to the blender – including all the aquafaba (that’s the viscous liquid that the beans were cooked and sitting in) from the tin. Blend again until smooth.

Add the sugar (or a sweetener of your choice eg maple syrup), baking powder, cocoa powder, salt, vanilla, olive oil and melted dark chocolate and blend again to combine. To keep it dairy free, check the ingredients in the chocolate – most dark chocolate is dairy free but it’s always worth checking the label. I usually just melt the chocolate in the microwave in little 10 second bursts, checking and stirring between each. You can put the chocolate in a bowl over a small pot of simmering water to melt it gently that way too.

Then scrape the mixture into the lined cake tin, smooth it out with a spatular and bake it in the centre of the oven for 30 minutes or until cracked on top and with minimal wobble.

Allow it to completely cool in the tin before carefully removing it onto a plate and dusting the cake with a tsp of cocoa powder.

Serve slices of the cake with whipped coconut cream from a tin (we sell these in the grocery section of our shop) – it’s also delicious with fresh, tangy raspberries in the summer, to cut through the richness of the cake.

Enjoy! Don’t forget to tag us @greenearthorganics1 on instagram if you make this recipe and join our friendly facebook group to share recipes and tips.

Pumpkin & Pecan Pie

I am such a vegetable geek, I always get overexcited when a new vegetable comes into season. So I eagerly wrote a pumpkin custard pie recipe, back in October when pumpkins and squashes were the veg of the moment. But one of the many beauties of these sweet, fleshy gourds is that they keep well for up to 6 months if properly stored, so you can have pumpkin pies up until March if you like, they are not just for Autumn! Pumpkins and winter squashes can be stored in a well-ventilated position at a temperature under 15°C and no colder than 10°C. I suggest finding a chilly part of your home, for example a shady windowsill. Watch for signs of rot, and remove any affected fruit immediately. I think their cheerful, bright colour and sweet, nutty flavour make them a gorgeous addition to your festive table too.

An illustrated recipe of my Pumpkin Pie from October 2020

Pumpkin pie is a very American, Thanksgivingy thing and like much of American food culture, it’s seeping over the pond and onto our plates. Pumpkin spice lattes and the like don’t seem to be going anywhere and why would they? The sweet, heady mixture of cinnamon, ginger, nutmeg and cloves is pretty irresistible. Pecan pies are another classic American dish, traditionally served at the festive table, so I couldn’t resist combining the two here in my layered pumpkin and pecan pie. I think you’ll agree, it’s a great combination.

Did you make this recipe? Let us know how it went in the comments or over on our Healthy Eating facebook page. And don’t forget to share the recipe with your friends.

Liz

Shortcrust Pastry Ingredients

Pastry Method

Shortcrust pastry is very easy to make if you have a food processor with a blade attachment. (And by the way this recipe makes a brilliant mince pie, apple pie or cherry pie crust too!) Just blend up the flour, butter, salt and sugar until it resembles wet beach sand. Then add a couple of tablespoons of very cold water and briefly blend again and it will magically form into a neat ball of dough!

If you don’t have a food processor you can just use your hands. Use the tips of your fingers to work the butter into the flour, salt and sugar until it reaches wet sand consistency, then add the water and gently bring it together into a ball of dough. The trick to a really short, melt in the mouth shortcrust pastry is not overworking the dough and getting it too warm. Then wrap it with a damp tea towel and let it rest in the fridge while you make the pumpkin custard.

Pumpkin Custard Ingredients

Method

I’ve never bought a tin of pumpkin puree, it seems that’s what most Americans use. Instead I just roast a halved and deseeded pumpkin or squash, cut side down, until it’s soft. Then scoop out the flesh and mash or blend it. I call this pie a ‘custard pie’ because this filling is a riff on my custard recipe. Simply blend all the ingredients until smooth. (And by the way, if you ever want to make regular plant based custard, just replace the pumpkin puree with another mug of oat milk, leave out the spices but keep the vanilla, then whisk and simmer on a low heat until thick and delicious.)

Then roll out the chilled pastry and carefully line a flan dish or a cake tin with it. Prick little holes in the base of the pastry with a fork to prevent a pocket of hot air forming under the crust and making it rise up in the oven. Then pour the custard into the pastry case and bake for about 30 minutes at 175C or until both the pastry and the custard are mostly cooked through. In the meantime, make the pecan pie topping.

Pecan Pie Ingredients

  • 1.5 tbsp cornflour
  • 1.5 tbsp milled linseeds (if you don’t buy them already milled, just blend some whole ones up in a small spice blender or smoothie maker until ground into a course flour consistency)
  • 1.5 tbsp maple syrup
  • 1.5 tbsp soft brown sugar
  • pinch of salt
  • 2 tbsp water
  • 150g pecan nuts

Method

Mix all the ingredients except the pecan nuts together in a bowl. Then stir through the pecan nuts, ensuring they are all coated in the caramel-like mixture. Then once the pumpkin pie is par cooked enough so that the pumpkin custard is mostly set, carefully spoon the pecans and caramel over the top of the pie.

Return it to the oven to cook for another 10 minutes or until the custard, pastry and pecan pie mixture is all cooked through.

Allow the pie to cool and set before carefully removing it onto a serving plate and slicing it up. Serve it with whipped coconut cream or vanilla ice cream.