Pirate Chocolate, Mushroom and Seaweed Brownies Recipe
9 December 2021
It was great to be on James Martin’s Saturday Morning in November where James and eco-chef Tom Hunt made some brownies with mushrooms and seaweed sweetened with our honey…. And they are very very surprisingly delicious despite the thought of mushrooms or seaweed in a dessert! These chocolate brownies are super nutritious and draws down on carbon at the same time. This one is for the eco conscious experimenter (with great results).
- 60g wild or cultivated mushrooms, brushed clean
- 50g Cilgwenyn Carmarthenshire Meadow Wildflower Honey (……I thank you)
- 50 ml extra virgin olive oil
- 1/4 tsp psyllium husks, mixed with 3 tbsp water, optional
- 45 g organic buckwheat flour
- 1/2 tsp baking powder
- 80g Fairtrade organic dark chocolate, cut into pieces
- 3/4 tbsp seaweed flakes
- Preheat oven to 160 C fan and grease and line a 20 cm pie dish.
- Place the mushrooms and honey in a small saucepan with a lid on top over a medium heat. Bring to temperature and cook for two minutes or until the honey bubbles up and the mushrooms soften.
- Turn the heat off, pour into a blender and puree with the olive oil and soaked psyllium husks, if using.
- Melt 60 g of the chocolate in a bowl over warm but not hot water, whilst stirring gently.
- Once melted, with a metal spoon, carefully fold in the buckwheat flour, baking powder, mushroom mixture, 1/2 tablespoon of the seaweed flakes and the remaining chocolate chips, until combined.
- Pour into a greased and lined 20 cm pie dish and bake in the oven for 15 minutes or until a crust forms on top but the centre is still moist.
- Remove, sprinkle with the remaining seaweed flakes and allow to cool. Once cold, slice and serve.