Adzuki Bean Bread

I am going to begin this post with a caveat. I am the only one of four that tried it that liked the bread. The other person who kind of liked it, told me that plain she wouldn't have, but grilled with a bit of butter and honey it was good. Her suggestion, and my mom's as well, was to find a way to make it a bit sweeter. I will be working toward that, but for now will post this recipe since I do enjoy it!

My brain started turning when the ingredient for the month was posted for the SOS Kitchen Challenge. This bread was one of the many ideas I had. It started simply as an alternative to corn bread since the monkey can no longer have it. I played with ideas in my head for awhile, and then had to do a hunt for dry beans since nowhere local had them. In making this bread, I made the final decision to get a good food processor as our little one doesn't work so well and using the blender seemed a bit of overkill.

So while I looked for beans, I decided to find a great cornbread recipe to convert. I did some searching on the Internet, and bookmarked a few. Then I went to my friends and family on Facebook and Twitter to see what their favorite was. Unfortunately, nobody was sharing. I am still open for suggestions, because I am determined to get a recipe that everybody likes. With beans in hand, I looked around and noticed the cookbook I had checked out from the library, The Pioneer Woman Cooks. Hmmm. Probably a cornbread recipe in there! So, I used her recipe as a guide in creating this one using adzuki meal instead of cornmeal.

Adzuki Bean Bread

1/2 Cup finely ground adzuki beans (measured after grinding)
1/4 Cup garbanzo bean flour
1/2 teaspoon salt
1/2 Tablespoon baking powder
1 Cup non-dairy milk
1/2 Tablespoon flax seed meal
1/4 teaspoon baking soda
2 Tablespoons butter, melted (would probably work with coconut oil)
1 Tablespoon agave

Preheat the oven to 375 degrees F. In your food processor, grind the beans to a very fine meal, and then measure. In a medium bowl, combine the meal, flour, salt and baking powder. In a liquid measuring cup, pour out milk (I used almond). Add flax seed meal and baking soda. Stir. Pour the liquid mixture into the dry and stir until just combined. Add melted butter and agave, and stir until just combined. Pour into a 8 inch round or 8x8 pan sprayed with cooking spray. Bake for about 30 minutes or until knife inserted comes out clean. Serves 8.