Inspired to try new beans, and after eating a delicious red bean and pork meal prepared by a friend Sandra, I decided to buy some red adzuki beans and experiment. Here is the first result! I browsed online for recipes for red bean cakes, and found this delightful blog called sugarlens, with a recipe for red bean pastry balls.
My version is very different, and I’m sure about one tenth as sweet! I was inspired by the above recipe though, so have linked it for comparison. I’ve made it more like a slice, laying out half the pastry, covering it with red bean and pear paste, and covering with another layer of pastry. The pastry is made from ground almonds, linseed, rye and wholegrain flours and egg. I sweetened the red bean with the pear and also a little Hermesetas (artificial sweetener). Delicious in slices, warmed in the microwave before serving!! A great snack to serve with tea or coffee, or a dessert when served heated with a spoon of low GI bulla light ice cream.
Red adzuki beans have a GI of around 35 and have a delicious nutty, almost sesame flavour. I think my recipe is Asian fusion at its quirkiest!
Serves: makes 24 squares
Adzuki bean cooking time: 4 hours (note: cook some ahead of time and keep them in the freezer for different recipes). Click the Beans tag to the left for a video instructing you how to cook dried beans. I tend to cook a big batch, split it into smaller p0rtions, freeze, and defrost when needed.
Preparation time: 20 mins
Cooking time: 20 mins
- 1/2 cup cooked adzuki beans, pureed
- 1 pear
- 2 tablespoons shredded coconout
- 1 tablespoon hermesetas
- 1 cup untoasted almonds
- 1/2 cup rye flour
- 1/2 cup plain flour
- 2 teaspoons baking powder
- 2 eggs
- 1/4 lemon squeezed
- 2 spoons linseed flax
- Preheat oven to 180 degrees
- grease a flat cookie tray
- Grind almonds in a food processor till they are about 1mm coarse grains.
- Add the flours, linseed baking powder and wizz to mix
- Add the eggs and lemon juice and combine
- Consistency should be a moist grainy dough, just a little sticky but not wet
- Divide the mixture in two, and roll out half in a square on the cookie tray. It should be about 2-3mm thick
- Bake blind for 7-8 minutes at 180 degrees celcius
- Puree the pear, adzuki beans, coconut and hermasetas together
- Spread the bean puree over the base leaving 2 cm border
- Roll out the rest in an evenly sized square (same size as the base or a little bigger) onto a piece of foil
- Flip the foil over the top of the base and puree, and gently lift off the foil till the pastry lid is in place
- Press edges of top and bottom together (moisten the edges of the base with a little milk first)
- Prick holes in the slice with a fork gently
- Use a pastry fork to spread a little milk over the top to help it brown
- Bake for 15 minutes at 180 degrees
- Cool on tray for 20 minutes, then cut
- Cool further till cold, this will help it become crunchy
- Serve! Best served warm, by reheating for 30 seconds in the microwave
- Or freeze wrapped in plastic, take out of the fridge in the morning before work, and zap it in the microwave for 20-30 seconds at morning tea time