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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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Gluten/dairy/sugar-free Hamantaschen! mmm

This picture is making me hungry. We avoid sugar + gluten + dairy, but don’t want to cook things that require a bunch of crazy expensive ingredients. This recipe seems simple enough… I may experiment with buckwheat (instead of almond) flour, coconut (instead of grapeseed) oil, and various sorts of fillings such as poppyseed + agave mmmm.

Raspberry Hamantaschen
2 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon water
some raspberry jam

– In a large bowl, combine almond flour and salt
– In a smaller bowl, combine oil, agave, vanilla and water
– Mix wet ingredients into dry
– Chill dough in refrigerator 1 hour
– Roll out dough between 2 pieces of parchment paper ¼ – ½ inch thick
– Cut dough into circles (size of your choosing)
– Make a light indentation with your forefinger in the center of each circle
– Drop ½ teaspoon of raspberry jam into the center of each circle
– Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie
– Bake at 350° for 8 minutes until cookies are golden brown around the edges
– Serve

original recipe + post:
http://www.elanaspantry.com/gluten-free-raspberry-hamantaschen