Saturday, February 23, 2013

More Bean Flour subs: Cornbread & Peanut Butter Blossoms

I have continued trying to use bean flour in some favorite recipes and am glad to report three more successes:
My Molasses Crinkles (see recipe posted on 3-22-12), Buttermilk Cornbread and Peanut Butter Blossoms are also good with a combination of white, wheat and bean flours. Don't use more than 20-25% bean flour when switching it out in a recipe.
Here again is a photo of the kidney bean flour and white flour side by side:

I list my original recipes for both with bean flour alterations in ( ).

 Buttermilk Cornbread (my version of my grandmother's recipe):
2 eggs
1 c flour (1/4 c bean, 3/4 c white)
1/4 c sugar
2/3 c cornmeal
2 tsp baking pwd
1/4 tsp baking soda
3/4 tsp salt
1 c buttermilk (alt: 1 c milk + 1 tsp vinegar or lemon juice)
1/4 c butter, melted (I use olive oil)
Preheat oven to 400 F. Butter and flour 8x8x2 or 9" pie pan. For a large crowd, double recipe and use a jelly roll pan. Beat eggs in large bowl. Add sugar and mix well. Add flour, cornmeal, baking pwd, soda, and salt. Gently stir together dry ingredients on the top a few times to mix flour and cornmeal with others. Create large depression in center (so it looks like a volcano) and pour buttermilk into center. Mix entirely until mostly smooth (a few bumps like in muffins is okay). Add melted butter (or olive oil) and stir again. Pour into prepared pan. Bake 22-25 min. Cut and serve warm with butter.

Peanut Butter Blossoms:
1 c shortening (you can substitute 1 c olive oil, but not marg or butter)
1 c peanut butter
1 c brown sugar
2 eggs
2 tsp baking soda
1 c white sugar
2 tsp vanilla
3 c flour (1 c. bean flour, 2 c. white flour is okay - see below)
6-10 oz semi sweet chocolate chips
Preheat oven to 300 F. Do not grease cookie sheets. Mix together shortening and peanut butter. Add remaining ingredients (except chips) and mix well. Fold chocolate chips in. Drop onto cookie sheet by Tablespoon. Do not press with fork (hence the blossom look of the finished cookie). Bake for 15 min. Let cool completely on cookie sheet or they will fall apart as you're taking them off.

I've used many different flour combinations over the years. Once I did 1 c oat flour, 1 c white, 1 c whole wheat and it was still good.

(I'll add a photo the next time I make these).

Friday, February 22, 2013

Bean Successes: Rolls & "Sausage"

I have been preparing to team teach a class on beans for the last two weeks and have come up with two winners to share - recipes and samples.

Here is the info and recipe:
I took my favorite roll recipe (see Easy Rolls, posted on 4-3-12) and switched out 2 c. of white flour for 2 c. of red kidney bean flour. They were light and did not taste like beans. I don't think they are any healthier, except for some extra fiber, but they will help my family's digestive system get use to beans faster. As you can see from the photos the dough is mixed, rolled out and placed on the pans just in the same way as the original. The dough is not completely white (as you can see with it next to the flour on the side), but has speckles (which are actually red, but look like wheat).
The last photo shows you the bean flour and white flour side by side in a measuring cup to give you an idea of the color difference. Rising time is the same.

The other winner is a (pretend) sausage recipe I got from a Vegan Cookbook. There are many good cookbooks I found at the library in preparation for this class. I'll list them in the next post.

Black Bean Sausage (p. 75-76 in Quick & Easy Low-Cal Vegan Comfort Food):
Note: I doubled many of the spices because the original amounts didn't seem to hide the bean flavor enough for me, so this recipe is what I used - a little different than what is in the cookbook.
1 T + 1 tsp canola oil
1/2 c. diced yellow or white onion (I used the bottom of green onions)
1/2 c. diced green bell pepper
1/4 c. quick oats (I'd use twice this next time for a chunkier texture)
1 1/2 c. canned or cooked black beans, rinsed and drained
1 1/2 c. brown rice ( I used 1/2 white, 1/2 wild rice)
2 tsp fennel seeds
4 tsp sage
1 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp cayenne
If you are making your own beans, start 1-3 days ahead with soaking and cooking and cooling the beans.

Warm 1 tsp of oil in med skillet over med heat. Saute onion and bell pepper until soft (abt 3 min). Set aside.

Mash beans. Pulse oats in food processor until a fine flour. Add sauteed items, beans and rice to oat flour.

Pulse until no lg pieces of bean left. Do not puree. Turn out bean mixture into lg bowl and add spices.

Combine well using hands if necessary. Form "sausage" by rolling small balls then flatten into patties. opt: chill for 1 hr up to 3 days. I left mixture in fridge for three days and then made sausage. Flavors blended well that way. The smaller and flatter the patty, the more like sausage it seemed to me.
Warm 1 T canola oil in lg skillet or griddle per batch. Cook until brown and slightly crispy on both sides (abt. 3 min/side).

Warning - the mix looks grey. The patties themselves, once cooked have a nice brown look (note the different colors in the photo). Much more appetizing to eat; don't worry.

Friday, February 8, 2013

Frugal gift ideas

While looking for some recipes using bean flour as a soup thickener,
I found a fun website with some great frugal ideas and projects.
Check out
There are a few recipes I may try there too.

Find all your Frugal Friends info right here now!