As you know, we’re writing a new book with the publishing company Bonnier Fakta again, and while we were visiting them last time our publisher Cilla snuck us a book called “Bake with Beans” by author Lina Wallentinsson. And wow, what a book! In just a few weeks we have learned that you can add legumes to just about anything: cakes, bread, granola…

Today we’re testing a new recipe from the book. Join along!

Seed Loaf with Beans and Cumin
(1 loaf)

½ cup of dried mung beans
1 tablespoon of cumin seeds
1 cup sunflower seeds
¾ cup flaxseed
½ cup almonds
1 cup oatmeal
2 tablespoons chia seeds
3 tablespoons psyllium husk
2 teaspoons of salt
1 ½ cup cold water
1 tbsp honey
3 tablespoons olive oil

Rinse the mung beans and soak them overnight or at least 12 hours. Pour off, rinse and let them drain well. Grind cumin seeds in a mortar.  Combine all dry ingredients into a bowl, add the beans and stir. Mix the water with the honey and oil and pour over the seed mixture. Stir into a thick dough and press into a bread pan lined with parchment paper. Allow the dough to rest for about 3 hours at room temperature.

Set the oven at 175°C/ 350°F and bake the bread in the middle of the oven for about 1 hour. Keep an eye on it towards the end so that it doesn’t burn. Allow to cool completely before cutting it.

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