Friday, November 15, 2013

Cinnamon Flax Bean Bread

I tried making these today with chickpeas - they were a great, guilt-free post-workout snack. I served them with almond butter and sliced pear. Another way to get that cup of beans that ETL says to eat everyday!

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Cinnamon Flax Bean Bread ****

Try with different seasoning for a savoury "bread".

1 cup cooked pinto beans (or other bean)
1 banana
1 to 2 tsp cinnamon
1/2 tsp vanilla
2 T ground flax

For crackers: spread on dehydrator sheets, score as for crackers, and dry until crispy. To use, break up into your cereal bowl, add fresh fruit and plant milk, and enjoy!

For bread: Spread the dough onto a silicone baking mat (or parchment), slightly less thick than a slice of bread would be. Score into 'slices' of bread, and bake at 375 about half an hour, until it feels done in the center when you gently press it. If using for sandwiches, you'll do open-faced sandwiches, because this 'bread' is very filling!

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