INGREDIENTS:
1 cup mung beans (moong dal)
2 Tbsp almond flour
2 Tbsp tapioca or yucca flour
1 Tbsp flax seed powder (or chia seeds soaked in 3 Tbsp water) – optional
1 cup thick coconut milk
1/4-1/2 cup sweetener ( according to taste – I use monk fruit sweetener)
2 Tsp vanilla essence
1/2 Tsp salt
DIRECTIONS:
Rinse mung beans, add double the amount of water and cook until done ( about 20 mins)
Blend the cooked beans with coconut milk, tapioca flour, flax seed powder to form a smooth and thick batter. Batter should have the consistency of pancake batter.
Pour batter into a 10×13 baking pan lined with greased parchment and bake in oven for 40 min at 375F. Cover with an Aluminum foil while baking.
Remove from oven and cool completely. The center may seem a bit soft, but this will set once refrigerated. It helps to refrigerate and cool for few hours before cutting into 1.5 inch squares.
CREDITS/NOTES:
Recipe from my sis-in-law Tulsi. Very nutritious and tasty. Great for road trips and picnics.