Tip: Adjust your screen timeout in Settings
Matcha Mung Bean Bread with Seeds (Flourless)
Verdant flourless loaf of blended mung beans with a spoon of matcha, pumpkin and sunflower seeds, nutmeg and Italian herbs. Earthy, fragrant and vibrant.
15 min prep / 65 min total
142 kcal
8.4g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 160 gmung beans
or green lentils; 3/4 cup
- 40 gpsyllium husk
- 30 gpumpkin seeds
- 30 gsunflower seeds
- pinchsalt
to taste
- pinchnutmeg
- pinchItalian dried herbs
- 1 tbspmatcha powder
- 2eggs
- 250 mlwater
1 glass
- 1 tspbaking powder
- 1 tbspapple cider vinegar
- ground coriander
for topping
Instructions
Blend 160g mung beans with 1 glass of water until smooth.
Stir in 40g psyllium husk, pumpkin seeds, sunflower seeds, salt, nutmeg, Italian herbs and 1 tablespoon matcha powder.
Whisk in 2 eggs, 1 teaspoon baking powder and 1 tablespoon apple cider vinegar until the dough thickens.
Transfer to a greased loaf tin and sprinkle the top with ground coriander. Let rest .
Bake at 180°C for about , until firm and fragrant. Cool on a rack before slicing.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
