Lime-infused Mung Bean Bread
Inspired by @threadingmyownpath mary mung bean bread, this quick bread also features a mung bean base with only 30mins bake time. Plus it took a sweet and tangy spin making it the perfect alternative to banana bread in Summer!
Servings: 4
Calories: 315kcal
Ingredients
- 250 g Mung beans dried (split or whole)
- 80 ml Warm water
- 40 ml Coconut milk
- 2 tbsp Maple Syrup
- 1/4 cup Brown sugar or Coconut sugar
- 2 tsp Lime zest
- Juice of 2 limes
- 1/2 tsp Baking soda
- 1 tbsp Oil light-tasting or melted coconut oil
Instructions
- Place dried mung beans in a large bowl and fill with water at least triple the depth of beans
- For split moong dal, let soak for 6 hours or overnight to soften
- For whole dried mung beans, let soak for 24 to 48 hours to sprout
- When ready to prepare the batter, preheat oven at 350F
- Drain soaked mung beans and place in a blender
- Add warm water, oil, brown sugar, maple syrup and baking soda into blender
- Blend until smooth, then quickly mix in lemon juice and lemon zest
- Bake for 30 mins or until toothpick comes out clean
Notes
I was using a small blender (magic bullet) so I was doing the blending in 3 small batches, then combine them in a mixing bowl using spatula.