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Hokkaido Azuki Brownies
Makes about 2 Dozen
This scrumptious recipe was given to me while I visited the "Yuki Matsuri" Snow Festival in Hokkaido, Japan. I brought a batch to work this past Valentine's Day and everyone devoured them!
1 cup Mitoku Hokkaido Azuki Beans
2 cups apple juice
1 cup spring water
1 teaspoon vanilla extract
1 cup Organic Dried Chestnuts
1/2 cup carob powder
1/2 cup Organic Sweet Rice
1 cup sweet rice flour
3/4 teaspoon Masu 100% Sea Water Salt
1/2 cup Mitoku Virgin Sesame Oil
1/2-1 cup chopped walnuts (optional)
1/2-1 cup Organic Raisins (Thompson)
1/2 cup Suzanne’s Barley Malt
Rinse azuki beans and soak them 8 hours or overnight with chestnuts. Placed the soaked beans and chestnuts in a pressure cooker with water and apple juice and cook under full pressure for 35-40 minutes. If you do not have a pressure cooker, boil for 2 hours, checking the liquid level regularly. Preheat oven to 350 degrees. When beans and chestnuts are soft, mash them until creamy and blend in all other ingredients, adding walnuts and dried fruit last. Pour/press the batter (it should be somewhere in between a dough and batter consistency). into a cake pan or cookies sheet. Spread it out to be 1/2-3/4-inch thick. Bake for 1 hour, or until top is dark and firm but still a bit spongy to the touch. Cool for a few minutes and cut into squares. |
