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Azuki Bean Biscuits!

Azuki beans already have a somewhat sweet flavor. For this reason, they are used in many Oriental desserts, including red bean cake and mooncake. I developed this recipe so that my toddler + I can share healthy snacks that are wheat-free, sugar-free, AND delicious. They are chewy and hold together well so they don’t make a crumby mess, and they make very tasty (and adorable) tiny-sandwiches. The flavor is sweet and satisfying. Recipe and more serving ideas below!

About the beans:
Azuki beans are a small, reddish bean with a sweet flavor. They are highly regarded for their nutritional and healing properties in Oriental medicine. To prepare dried azuki beans, first let them soak overnight. Rinse, and boil for 1 hour or until soft but still firm. Drain and leave to cool.

AZUKI BEAN BISCUITS
Ingredients:
5 cups rolled oats
2 cups azuki beans (cooked + cooled)
2 cups sweet potatoes (cooked + cooled)
4 eggs
pinch of salt

Directions:
– In a large mixing bowl, lightly mash the beans + sweet potatoes together with a fork.
– Add all other ingredients and mix well.
– Form tiny (2-inch wide) biscuits onto a greased baking tray.
– Bake at 350 degrees for 10-15 min
(makes about 36 baby-sized biscuits)

Fun serving ideas:
– Cut biscuits in half and make little sandwiches or mini-burgers
– Top them with tomato slices, fresh basil, and a drizzle of olive oil
– Use them to scoop salsa or dips (a yogurt-dill dip would be good)
– They go well with anything buttery or cheese-like
– Top them with your favorite jam (pepper jelly would be awesome with these)
– Serve them with soup!

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Yummy Kasha Protein Bars recipe (gluten-free sugar-free!)

I wanted to have a healthy protein-rich snack that I could easily eat while out on adventures with the baby (and that she can eat too, without getting crud all over her clothes). Protein bars seemed like the way to go, but packaged stuff is all made from horrible ingredients, or overpriced. I decided to look up a recipe for gluten-free/sugar-free protein bars, figuring I could probably just make my own bars for cheap… and couldn’t find ANY decent recipes!

So I made my own…

I picked buckwheat groats (kasha) as the base ingredient, because it is gluten-free and has many health benefits. I used peanut butter as my protein source, but any nut butter could be used. For extra protein, you could also add stuff like nuts, seeds, flax, etc. I didn’t use sweeteners, but you certainly could if you wanted to, and I added a suggested measurement to the recipe for those who would find that helpful. You could also add all sorts of fun additional flavors like: cocoa powder/nibs, coconut flakes, nuts, seeds, dried fruit, cinnamon, vanilla, etc…

Chewy Kasha Protein Bars
prep time: 15min. cook time: 25 min.
serving size: makes about 20 3″x3″ squares

ingredients:
– 3 cups kasha (buckwheat groats)
– 1 cup almond milk, coconut milk, or water
– 1 cup peanut butter or other nut butter (cashew, almond, etc)
– 1/2 cup flax seeds
– 1 tbsp butter or coconut oil (optional)
– 1 tbsp agave or juice concentrate (optional)
– pinch salt
– fun additional flavors like: cocoa powder/nibs, coconut flakes, nuts, seeds, dried fruit, cinnamon, vanilla, etc. (optional)

1. Bring the water/milk, flax seeds, and 2 cups of the kasha to a near boil (save 1 cup of dry kasha for later). Add the butter or oil. Reduce heat and cook until thick (about 10 minutes).

2. Preheat oven to 350 degrees. In a large mixing bowl, combine the cooked kasha with the remaining 1 cup of dry kasha, and all the other ingredients.

3. Spread the dough evenly on a 12″x16″ well-greased cookie sheet. Bake at 350 degrees for 20-25 minutes. Cut into bars or squares when cooled.