Vegan choc-pea brownies
These dried split peas fix nitrogen into the soil as part of organic crop rotation, helping grow healthy, nutrient dense food. And they're a fantastic ingredient to include in school meals!
About this recipe
This recipe was developed by school caterers in the northeast of Scotland as part of the Give Peas a Chance! pilot project.
The project demonstrated how public procurement has a positive impact on our food systems by bringing locally-grown organic dried split peas into Aberdeen City, Highland and Moray school meals.
Makes 12
Ingredients
100g organic dried split peas
112g caster sugar
160g soft veg margarine
160g self-raising flour
40g cocoa powder
20ml tap water
Method
Step 1
Rinse peas thoroughly in running water for approximately 10 minutes to remove the starch.
Step 2
Place the peas in a pan and cover them with water. Boil for around 30 minutes, or until they start to break down. Stir now and then, so they don’t stick. You may need to add more water as it cooks. The consistency should be similar to mushy peas. Allow peas to cool. Store overnight in the fridge if preparing in advance.
Step 3
Heat oven to 170˚C/150˚C fan/gas mark 3.
Step 4
Blitz peas with 70g sugar until a smooth paste using a hand blender or food processor. It should be a mousse-like consistency – add a little more water if necessary.
Step 5
Cream the butter and remaining sugar thoroughly. Add the pea paste and mix thoroughly. Add flour and cocoa powder, mixing until fully incorporated – if the mixture is stiff, add a little more water until it is like a sponge mixture.
Step 6
Line a baking tray with parchment paper and spread the mixture evenly on top. Bake at 170˚C for 10–12 minutes, then allow to cool before cutting into 12 pieces.
Recipe hints and tips
The water listed as a guide – to be added as required to get the consistency described.