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Black turtle bean bread

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Being gluten, wheat, barely, rye, oat and sugar and dairy free, I’m often looking for different tastes and textures. Every now and again I really want bread. Not bleached, tasteless cardboard packaged as gluten free, or fancy schmancy rye or spelt breads that I can’t tolerate either. I saw a recipe online for a legume bread recipe and played around with it. And the results weren’t bad for a first timer. I’ve perfected the recipe, and get a better consistency when I leave it in the pan a bit longer to cool. 

My second attempt was easier to toast and it froze really well for me to package and take with me on recent travels. 

 

Black Turtle Bean Bread
No fuss wheat and gluten free bread.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3 cups activated black turtle beans
  2. 1/8 cup coconut oil
  3. 1 cup chia kombucha - soaked overnight
  4. 1 cup homemade yoghurt
  5. 1 tsp cummon seeds
  6. 1 tsp wild oregano
  7. 1 tsp baking powder
  8. 1/2 tsp baking soda
Instructions
  1. Heat oven to 190deg.
  2. Pulse the beans in nutribullet or blender until smashed up.
  3. Tip into mixing bowl and add coconut oil, kombucha and yoghurt.
  4. Sprinkle over dry ingredients and fold together.
  5. Don't overmix it.
  6. Cut parchment paper to fit bread tin, pour in and cook for an hour.
  7. Set on wire rack to cool before cutting.
Notes
  1. Beans and chia are both best when soaked overnight.
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