Broccoli, herb and mungbean loaf (GF)

I have a current obsession at the moment. That obsession is making bread simply out of legumes and vegetables- nothing else! To be honest, it all started with an intention to make falafels using mung dahl however I couldn’t be bothered rolling them into balls so I poured the mixture into a lined tin and made a loaf! I was rather surprised at the outcome to be honest; a light but filling loaf that is gluten-free (and vegan friendly) as well being high in fibre and protein.

Mung dahl is simply split mung beans and is a lot easier and faster to cook than the whole counterpart. I tend to soak it for at least four hours or overnight and give it a thorough rinse. Ensure you rinse until the water is clear as mung dahl tends to be high in in saponins and phytic acid. You’ll also find that the green skins of the mung dahl tends to float to the surface and that’s fine- I usually discard it.

Mung beans are an excellent source of:

❂ Protein

❂ Complex carbohydrates

❂ Fibre and resistant starch I

❂ Folate

❂ Manganese

❂ Magnesium

❂ Amino acids including phenylalanine, leucine, isoleucine, valine and lysine

Soaked mung dahl blended with organic broccoli, herbs and spices and baked resulted in a nutrient dense loaf. I love having this with savoury spread, a generous dose of avocado, fresh lemon juice and activated pepitas or hemp seeds.

RECIPE:

Makes one loaf, approximately 10 slices

Ingredients

2 cups of organic mungbeans, soaked overnight

1 head of broccoli, chopped

1 carrot, chopped

1 large stalk of celery, chopped

1 thumb-sized piece of ginger

1/2 red onion, chopped

Handful of fresh herbs (I used rocket, margarine and parsley)

2-3 cloves garlic, peeled

Pinch of salt and pepper

1 tspn cumin seeds

1 TBSP Sunflower/ sesame/chia/ pumpkin seeds

METHOD

1) Rinse the mungbeans thoroughly.

2) Add the mungbeans, broccoli, carrot, onion, garlic, ginger, cumin seeds, salt and pepper to a blender. Blend into a smooth batter.

3) Pour the mixture into a lined loaf tin and sprinkle with the seeds evenly.

4) Bake for one hour and cool for five minutes before removing from the tin.

5. Slice when cool and freeze individual slices.

I hope you enjoy this recipe!

Much love,

Di ♡

We have to do the best we are capable of. This is our sacred human responsibility.” – Albert Einstein

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