It’s April which means it’s month four of my Pulse Love series. Thanks for following along and learning more about the wonderful world of pulses with me. Hopefully you’ve heard by now that 2016 is International Year of Pulses, declared by the United Nations. But did you know that Canada plays a significant role in pulse production?
Here are some facts on the Canadian pulse industry:
- Canada is the world’s largest producer and exporter of peas and lentils
- Contributes over $3 billion annually to Canada’s economy
- Canadian pulses are exported to over 150 countries around the globe
Source: 2014 Production, Statistics Canada
This month I’m trying my first dessert recipe made with pulses. Google Black Bean Brownies and you’ll come across several recipes. I’ll admit I was a bit hesitant about using beans in a dessert, but I was pleasantly surprised with the final product. With that said, I still prefer regular brownies made with flour but this is a good gluten-free alternative for people with Celiac disease or a gluten intolerance. Enjoy!
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup semisweet chocolate chips
- 3 tablespoons canola oil
- 3 eggs
- 2/3 cup brown sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Place the beans, 1/4 cup chocolate chips and canola oil in a food processor; cover and process until blended. Add the eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
Transfer to a 9-inch square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350F for 20 to 25 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Cut into bars. Yield: 1 dozen
Adapted from Taste of Home
Check out the other posts in this series: