Mung Bean Bread

A hardy flatbread that uses Italian seasoning and is baked in the oven. Keep in mind that the beans need to soak in filtered water for 48 hours prior to making the bread, with the water changed out for fresh water every 12 hours. But once the bread is made, you’ll see that the taste of it makes the wait worth it.   

Ingredients:

• 1 cups mung beans, plus filtered water to soak
• 1 large clove garlic
• 2 tablespoons apple sauce, unsweetened
• 1 teaspoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground flaxseeds
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Himalayan salt

Directions:

1. Place the mung beans in a large bowl with more than enough filtered water to cover. Place a clean towel or cheesecloth over the bowl. Let sit at room temperature for 48 hours, switching the filtered water out for fresh filtered water every 12 hours. Rinse in a colander, drain well, and transfer to a food processor bowl.
2. Add the garlic and Process for 2 minutes or until you have a watery paste. Transfer to a large mixing bowl.
3. Add the remaining ingredients. Using a large wooden spoon, mix until well combined. Set aside.
4. Cover a 15-inch x 10-inch x 1-inch or larger baking pan with parchment paper. Heat in a preheated 350º F oven for 5 minutes. Using an oven mitt, remove from oven and place on a flat, heat safe surface.
5. Slowly pour the batter down the center of the parchment paper, the long way. Use the back of the wooden spoon to spread the batter into a rectangular shape, approximately 1/4-inch high.
6. Again using an oven mitt, place the pan back into the oven and on the middle rack. Bake for 45 minutes or until the top is firm and the edges start to brown.
7. Remove from oven, let cool to touch, then use either a sharp knife or kitchen shears to cut the bread into 4 or 6 equal pieces, depending on the size you prefer. Flip the pieces and bake an additional 5 minutes. Transfer to a serving platter or divide between serving plates. Use the bread to make sandwiches. You might try our recipe for Vegan Deviled Ham. Alternatively, spread with our recipe for Homemade Hummus or Guacamole, and top with Raw Sauerkraut or pitted olives. And maybe add some Himalayan salt and ground black pepper to taste. Bread stores refrigerated in an airtight container for up to 5 days.

Variations:

1. If you prefer, replace the Italian seasoning with Herbs de Provence.
2. For warm bread, place the baked and cooled slices in a toaster and toast using the reheat button. If your toaster doesn’t have a reheat button, simply toast on a low setting for less than 2 minutes.

Yield: Makes 4 to 6 pieces

P R I N T