I’ve just made bread using almost no flour at all – that’s too good not to share!
I had some leftover pinto beans and I had heard from a friend some time ago that you can make a bean cake without flour. So I thought – why not bean bread? I try not to eat flour at the moment, and I almost always bake my bread myself as I dont eat yeast either.
It turned out pretty good! And I dont even think you need the tiny bit of flour that I put in – I’ll make a 2nd attempt soon – meanwhile here’s the recipe part 1:
PINTO BEAN CRACKERS
100 grams of pinto beans – soaked over night and boiled for 1,5 hours (you can use other kinds of beans too)
100 grams whole spelt
150 grams oats
50 grams quinoa
50 grams flax seed
50 grams of whole grain spelt flour
2 teaspoons himalaya Salt
50 ml Sunflower oil
1 teaspoon baking soda
Cover the flax seed with water and leave for 10-15 mins – this will help everything stick together as flax seed can substitute eggs in most recipes. You can also ground it in a coffee grinder and mix with water for a more smooth mixture. This is good for making pancakes.
Cover spelt and quinoa with boiling water and leave for 10-15 mins
Blend the pinto breans with 200 ml water.
Combine all the ingredients – the consistency should be like very thick pancake batter – if to watery add a bit more oats – if too firm add some water. Spead thinly onto a baking sheet and use a pizza cutter to mark the size of the individual (flat)breads. They should not seperate at this point. Bake at 220 degrees for 20-25 minutes. They should be soft in the middle but hard on the outside. Leave to cool.
Tip: You can use all kinds of seeds – you may even put in shredded carrot or zucchini to make them even more healthy.
You now have some bread that is very good for you – use it with some of my spreads and cucumber. They are also very good with pesto and avocado.
But remember all with moderation. Too much bread – even without white flour, sugar and yeast – will clog you up and make you bloated.
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