The girls and I are in love with a variety of legume flours lately. We prepare them at home by grinding the legumes when they are dry. One of our favourites is split-pea flour. It’s packed with protein and is one of the best bases for no-bake recipes.
We came up with the recipe below when we found our avocado had (too) quickly ripened. Not wanting to waste it, we thought an interesting combo with split-pea flour would make it an unusual twist to no-bake brownies.
We hope you enjoy it!
Ingredients (makes about 10 brownies)
- 1 large, overripe avocado
- 1/2 cup unsweet cocoa powder
- 1/2 cup raw brown sugar
- 1/2 cup coconut oil
- 1/3 cup split-pea flour
- 1/4 cup water
- 5 minutes
- 15 minutes (in freezer)
Total time (prepping + cooking)
- 20 minutes
- Melt the coconut oil in a glass bowl by microwaving it, on low heat, for 1 minute.
- Transfer the oil to a blender with the remaining ingredients.
- Blend on medium speed for 4 minutes.
- Cover a pan or baking sheet with parchment paper.
- Spread the brownie batter, ensuring the height is even.
- Freeze for about 15 minutes.
Of special notice
- This no-bake recipe is ideal for those hot summer months when no one wants to turn the oven on. But you can bake the brownies, if you prefer. Set your oven on low (165 C or 330 F) then bake for about 25 minutes, or until a toothpick comes out clean.
- Split-pea flour has a particularly sweet scent to it. But feel free to experiment with other dry legume flours too, like chickpea and lentil. Their “legume” scent does not affect brownie taste. Have fun!
- These brownies pair awesomely with a chilled side glass of plant-based milk. Enjoy!