Tip: Adjust your screen timeout in Settings
Mung Bean Bread with Walnuts & Sun-Dried Tomatoes
Quick 30-minute mung bean loaf with flax, psyllium, chunky walnuts and sweet sun-dried tomatoes. Gluten-free with a crisp golden crust.
15 min prep / 50 min total
203 kcal
6.1g protein
8 servings
EasyWatch How to Make This
Click to play video
Ingredients
Ingredients updated to metric measurements
- 100 gmung beans
cooked soft
- 30 gflax seeds
- 30 gpsyllium husk
- salt
- 10 gbaking powder
- 1 tbspdried tomatoes
- dry garlic
- 2eggs
- 25 mlolive oil
- 30 gwalnuts
chopped
- vegetable oil
for brushing
Instructions
Cook the mung beans until tender and drain, then mash while still warm.
Mix mashed mung beans with flax, psyllium, baking powder, salt, garlic and dried tomatoes.
Beat in the eggs and olive oil, then fold in the chopped walnuts.
Shape the dough into a loaf on a lined tray, brush with vegetable oil and sprinkle with extra dry garlic.
Bake at 180°C for 30- until the crust is firm.
Cool slightly before slicing.
Rate This Recipe
No reviews yet
Page 1 of 1, 0 reviews
No reviews yet — be the first to rate this recipe.
