Blueberry Cooked Bean Agni Muffins

My friend Ross Kamens and I were taking a break on a huge Teton hike

He shared with me his bean muffins

We were talking about ditching flour in baking

Ross is a big time pro chef who has spent the last 2 years in his test kitchen playing with gluten-free alternatives

What has he discovered? Beans
Ross doesn’t share all his recipes with me because they are his brain trust and what makes him super cutting-edge and valuable

Left to my own resources, I made this up and ate 3 right away

Yum

Cooking Beans in Baking Muffins + Cakes

Cooked beans have a history in baking in Asian and South American cuisine

They are nothing new

But it’s new to me, so I’m assuming it may be new to you too

I have a huge love of pastries … but my lymph system is challenged by flours of all sorts

Beans and baked goods are both tough on our digestive fire – or agni

When our agni is challenged it creates a host of issues for our immune system

To get away with eating baked goods- you can use beans instead of flour, use some flax to keep things moving down the line, and add plenty of spice to get the nutrients and protein out of the beans

No weird soy protein fillers or heavy fats in these babies

Just omega-3′s and lots of love

Blueberry Agni Muffins

Recipe makes 18 small muffins or 12 big ones

What you need:

• 1/2 cup flax seeds
• 2 cups cooked beans (garbanzo seeds or white beans)
• 1/2 cup cooked bean liquid
• 2 small apples or 1 big beans, cored and chopped into a few chunks
• 1/2 cup maple syrup
• 1/3 cup date sugar
• 1 tspbaking powder
• 2 cgluten-free oats
• 1 tspvanilla extract
• spices of your choice: lemon peel, cinnamon, cardamom, candied ginger, ginger root, or dried ginger, mace, nutmeg or vanilla beansYou might try 1 tspcinnamon, 1 tspgrated ginger and 1 tbspcandied ginger finely chopped

  Or lemon peel from 1 lemon, 1 tsp

  cardamom, 1/2 tsp

  cinnamon and a dash of mace

  Get creative

• 2 cblueberries

Preheat oven to 325, unless you are using a dehydrator

Line your muffin tins for 18 muffins

In your blender:

• 1/2 cflax seed (or flax seed powder)

Blend your flax seeds into a powder

Dump into a large bowl

Into the blender, add the cooked beans, the bean liquid and the apples

If using canned beans, rinse them well, and use up to 1/4 cup of water to blend the mixture

Dump mixture into the bowl

Into the large bowl, add the remaining ingredients, except the blueberries

Mix well

Taste

Adjust spices as necessary

If using a conventional oven, scoop into muffin tins

I fill mine to the top, but not over

Baking Instructions:

Bake at 325 for 50 minutes

Check

If too moist, bake another 10 minutes

Or:

Dehydrator Instructions

Dehydrate at 115′ for 8-12 hours

 If using a dehydrator, you can still use muffin liner

Simply put the whole muffin tray into the dehydrator for 4 hours, then take the muffin liners out of the tray and set directly on the dehydrator screens