Since my blog birthday is getting closer and closer, I have another friend who is joining my 1st birthday party today. Everyone, meet Büsra, a sweet Turkish girl, who is currently living in wonderful Sydney. I connected with Büsra a few months ago, and I am so happy that I did. Not only does she share my passion for healthy, plant based treats, she’s also such an interesting person, that I just had to introduce you to her. 
Besides from her kindness and obvious talent as a food blogger, Büsra has a 13-year old parrot, who has been her best friend when she grew up. I mean, isn’t that just everyone’s secret dream, to have a pet that can actually talk to you? Büsra’s stories about her pet are both amusing and sometimes even sad, because her parrot was taken away from her for a few months during which he became extremely ill, and suffered tremendous anxiety issues. Who knew parrots were such sensitive creatures?
I asked Büsra to share her recipe for these super decadent-looking kidney brownies, and she did, and let me tell you – this recipe is super delicious. Not only are the brownies packed with protein, they are also only naturally sweetened with dates and contain hazelnuts, which actually makes them taste a bit like nutella. If that isn’t a win, I don’t know what is. Kidney beans are also one of the healthiest legumes in the world. They are packed with fiber, which helps decrease cholesterol level, and helps stabilize blood sugar levels. They also contain a less commonly known trace mineral called molybdenum, a compound of the enzymes in our body that produce uric acid as a waste product of our metabolism. For example, this trace mineral plays a role in detoxifying preservatives such as sulfites, that are commonly added to preserved foods in places like cafeterias or salad bars.
If you want to know more about Büsra, she was so kind to answer some of my questions. Read her answers below the recipe.
- 400g canned kidney beans, drained and rinsed
- ½ cup (about 7) of medjool-dates, pitted
- 3 tablespoons raw cocoa
- 1 tablespoon tahini
- 1 teaspoon vanilla bean extract
- 1 teaspoon aluminum-free baking powder
- 1 handful hazelnuts (optional)
- dark chocolate (for drizzle) (optional)
- Pre-heat the oven to 180°C (360°F).
- Blitz all ingredients in a food processor until smooth. Do the taste test. Are they sweet enough for you taste? If not, add a tablespoon or two of maple syrup or raw honey.
- The brownie mixture should form into a dough, and should be easily malleable.
- Line tray/cake tin with baking paper, and press mixture into tin. Bake for about 20 minutes until the edges brown, and as a topping option you may choose to drizzle some chocolate and hazelnuts on top.
An interview with Büsra
What’s your name and what do you do?
My name is Busra, and I am a food blogger, often translating reknowed unhealthy recipes into healthier guilt free alternatives. My main initiative here is to be able enjoy, and eat delicious food, whether it is breakfast, lunch, dinner or those sneaky treats in between. Its all about a balanced lifestyle, and being able to provide opportunities for nurturing your body. One of my new initiatives involves being able to prepare treats that target the younger generation, where parents are able to monitor and ensure their children are gaining the best from their meals i.e sneaking in veggies/legumes into sweets, which is the case with these brownies.
Where do you live?
I am currently residing in Sydney/ Australia.
What inspired you to eat healthy?
I have always loved eating good quality food. However lately I have been more “well informed” about food which has really impacted my perception and choices. In honest terms, lately my main inspiration for eating healthy is just the wholistic experience of enjoying the taste of each fruit solely, each vegetable, appreciating their natural hue, scent etc. Nature is so beautiful and inspiring. I would however, like to add here that I also love unhealthy meals as well, I do enjoy a nice buttery cupcake here and there, and a pan fried spring roll quite often, its all about balance and the 80/20 rule!
Why is eating healthy and wholesome important for you?
Eating wholesome for me is not a “diet” but rather has become a part of my “lifestyle” and identity. In fact, I gain so much enjoyment from prepping my meals, and deciding what I would like to eat, alongside an active lifestyle, it is very rewarding knowing that you are able to nourish your body. Further to this, through my own observation healthy eating has really assisted me to maintain a more busy schedule with ease and lead a more productive & efficient lifestyle.
What’s your all time favorite dish that you could eat every day?
It is very difficult for me to choose one or two, and isolate a few of my favourites, given that I am such a massive foodie ! However choosing, I would say I LOVE my turkish food; Bulgur rice with yoghurt, lentil soup, börek, ciğ köfte (meatless version), stuffed veggies, tabouli, felafel, lately I love Tofu, and I would have to say there is not one day thay goes by without fruit! I find my mood is also very dependant on the food I prefer.
Savory or Sweet?
Savoury. Although I am a massive advocate of sweets, and although my account really celebrates healthy alternatives for guilty pleasures, I love savoury food, and have of late been hooked onto Teff grain + Tofu! However, I must say I can live off fruit too, I have a really big fruit obsession!
Breakfast or dinner?
This is a really difficult one for me, as I just love eating all the time! Each time of the day presents a different aspect of food enjoyment for me. Often with breakfasts, given my Turkish background I love a big breakfast and enjoying nice black tea with my food, that lasts about a good two hours is very enjoyable for me. However I really look forward to delicious dinners as well, especiallg after a long day!
Thank you, Büsra, for this wonderful interview!
Thanks for sharing this very interesting combination of flavors. I am wheat and egg free due to allergies so this recipe is a perfect one to try. Here’s to eating healthy with a little treat! 2stirwithlove
Dana
Hi Dana,
exactly! This recipe is perfect for almost any kind of allergy, because it contains no flour, no soy, dairy, eggs or refined sugars.
xx
Lynn