Little gluten free squares of fudgey cacao goodness with a high level of black bean protein and the added benefit of medicinal mushroom powder.

Another bake from The Art of Eating Well by Hemsley & Hemsley ~ with some added adaptogenic mushrooms for a more medicinal dessert.

I have been a little bit obsessed with making everything I bake extra nourishing after coming across the beautiful Medicnal Desserts ~ turmeric, ginger, ashwaghanda, reishi or matcha now get added to every sweet treat where possible.

Cacao is maybe my favourite superfood ~ it is full of antioxidants, calcium, zinc, copper, selenium and known as ‘heart medicine’. It has been said to help sooth a broken heart.

Cacao has one of the highest sources of magnesium in nature ~ this is the mineral in the body that is depleted when we are stressed. We need magnesium for a healthy nervous system; cacao can help to restore lost magnesium and promote feelings of calm and relaxation.

Reishi is renowned as the ‘mushroom of immortality’ ~ it has been said to reduce inflammation, support the immune system, aid relaxation, help manage stress and improve sleep.

Together, the cacao and reishi create a wonderfully nourishing, calm inducing indulgence.

Warning ~ the batter is very rich and delicious, it can be easy to eat the lot before it makes its way to the oven.

Black Bean & Reishi Brownies

Ingredients:

• 2 tins of cooked black beans
• 230g butter or coconut oil at room temperature, plus extra for greasing
• 4 eggs
• 85g unsweetened cacao powder
• 150-180ml maple syrup
• 1 1/2tbsp vanilla extract
• 4 tsp or reishi powder (or mushroom powder of your choice)
• Pinch of sea salt
• 130g chopped walnuts

Recipe:

1. Preheat the oven to fan 170°C / Gas mark 5.
2. Grease the inside of a 24cm x 20cm china or glass baking dish.
3. Rinse the black beans and leave to drain.
4. Melt the butter or coconut oil in a saucepan over a gentle heat, then set aside.
5. Place the drained beans, eggs, cacao powder, 150ml maple syrup, the vanilla extract & mushroom powder into a food processor with a pinch of salt ~ to make it easier on your blender make sure the most liquidy ingredients (eggs, maple syrup) are nearest the blades.
6. Pulse a few times then blend until smooth.
7. While the machine is running add the melted butter or coconut oil very slowly to as not to cook the eggs.
8. Taste the batter, adding more maple syrup if needed.
9. Stir in most of the chopped walnuts, reserving a handful.
10. Pour the brownie mixture into the prepared dish and gently tap the baking dish on a kitchen counter to even out the mixture.
11. Sprinkle the remaining walnuts on top.
12. Bake for 40 – 45 minutes, until the brownie feels firm but springy and its surface is cracked.
13. Leave to cool completely before cutting into squares.
14. Enjoy :~)

Tip: Refrigerating the brownies before eating them makes them extra gooey and delicious.