Organic, Vegan, Gluten-free Brownie based on brown pea and fava bean proteins.
This delicious recipe was developed in the Aloja Starkelsen test kitchen to demonstrate the functionality of the Brown Pea and Fava Bean proteins and flours. It was tested in a home kitchen setting by our export manager Erkki, who is an agronomist, organic advocate and sales man – so by no means a professional in the kitchen.
This is the first in a series of recipes we will post in this blog – stay tuned! The best way is to subscribe to this blog on the upper right side of this page.
RECIPE:
200 g | 70% organic dark chocolate |
75 g | mix of brown pea and fava bean proteins and flours (50% 17.0BP* / 25% 50.0BP* / 25% 60.0FB*) |
40 g | organic sugar |
1 | organic vanilla pod |
1 tbs | organic baking powder |
200 g | cold water |
Preparation
- Mix the proteins and flours, sugar, vanilla and baking powder well in a pot, add cold water and mix until all ingredients are dissolved
- Mixture must be heated to 80C – it must be stirred all the time while heating
- Add melted chocolate to the mixture, mix well
- Put the dough in a suitable cake pan which you greased
- Decorate with nuts
- Bake in 180 C for 10-15 minutes depending how well baked you prefer your brownie
In the photo captions you can read how Erkki succeeded with the recipe. Some further ideas after the photos.







So here you have an organic, vegan and gluten-free brownie – fulfilling several top trends of today – that tastes delicious. I calculated that it also contains 13 g of protein per 100 g.
If you compare this recipe with a more standard brownie recipe, you can see that what we did was to replace eggs with brown pea protein and to replace wheat flour with pea and fava bean flour. If you would like to make a vegan brownie but don’t mind wheat, you could just use pea protein instead of eggs and use wheat flour as in a standard recipe. Or if you would like a gluten-free muffins but don’t mind eggs, you could just replace the wheat flour with brown pea and fava bean flour. The purpose of using both brown pea and fava bean proteins and flours is to mask the taste of both but with that amount of dark chocolate it might not be a problem anyway.
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- *
- 50.0BP = Organic Brown Pea Protein Concentrate
- 17.0BP = Organic Brown Pea Flour
- 60.0FB = Organic Fava Bean Protein Concentrate
- 20.0FB = Organic Fava Bean Protein Flour