Written by Rhian Hunter
Makes 1 loaf
1 1/4 cups Whole Mung Beans, soaked overnight
2 tbls Extra Virgin Olive Oil
1 tbls Fresh Rosemary, chopped
1/4 tsp Hing (Asafoetida)
1/2 tsp Garlic Powder
1/2 tsp Jaggery or Coconut
1/2 tsp Baking Soda
1/2 tsp Himalayan Sea Salt
4 tbls Lemon Juice
1/2 cup Lukewarm Water
Preheat oven to 180c and grease a loaf tin with olive oil.
Discard any floaters, or stones from the soaking beans, drain and rinse the mung thoroughly. Divide the soaked beans in half, place the first half in a high speed blender of food processor and blitz until smooth puree consistency is achieved, and pour into a large mixing bowl. Blend the second portion to a rough consistency, but ensure no whole mung beans are left. Add this to the bowl and combine.
In a separate bowl, combine all the remaining ingredients except the lukewarm water, and mix well. Add the lukewarm water, mix well and then combine with the mung bean batter. Immediately add to your loaf tin, and bake the bread for 35-50 minutes, or until the top is golden brown and springy to the touch.
Toasted with Ricotta, Orange Zest, Olive Oil, Honey (Maple for Pitta)
Toasted with Ghee + Salt + Cracked Pepper
Toasted to dip into soup, or soft eggs