I have found that white navy bean flour is really handy to have on hand. You do need to soak and dehydrate, but there is no tedious picking off the skins and grinding is a breeze as they can go through a regular wheat grinder. Beware that the end product has a strong bean flavor, but cooking seems to dampen that somewhat. Besides using it to stretch out my almond flour, I have found that it works great to thicken sauces and stews.
This crust is great for pies like pumpkin and apple. It would also work for many bars like lemon, pudding or other layered bars. Lining the dish with parchment paper is the safest way to go to get nice slices, but I have gone without and it wasn't too problematic.
1/2 cup soaked and dehydrated navy bean flour
1/2 cup almond flour
1/2 teaspoon salt
1/4 cup butter, cut into small cubes
2 tablespoons water
Combine flours and salt. Cut in butter with a fork until evenly distributed. Add water and mix thoroughly. Press into glass, deep dish, pie plate. It helps to dampen your hands a bit as the dough starts to stick. Try to get it as thin and even as possible. I don’t do any fancy edges; just work the dough about half way up the dish. Bake at 350 degrees for 15 minutes until bottom and top begin to brown a bit.
links; Menu Plan Monday, Monday Mania
I can't use almond flour due to nut allergies in my home, what other flour could I use? Could I double the bean flour? I am just looking for a nut and gluten alternative.
ReplyDeleteCan you do coconut flour? I am afraid all bean flour would have to strong of taste.
ReplyDeleteAre you using whole navy beans/dried beans? I'm confused by the recipe.
ReplyDeleteThey are dry beans that I soaked to make them more digestible and dehydrated so that I could run them through my mill to make flour.
ReplyDeleteCould a food processor handle the dehydrated beans?
ReplyDeleteBeans are pretty hard, I wouldn't try them in a food processor.
ReplyDelete