Adzuki bean coconut muffin

Every time that my girl friends asked for my baking recipes, I always hesitated. Not only that home cooking is always a mix bag of what’s left and/ or around, but also that I rarely took down exact measurements especially when I baked in the early morning. But yesterday morning, I was somehow up so early and had plenty of time to mix and match:-). These muffins were easy to make and delicious.

ingredients:

1 cup whole wheat pastry flour

1/4 cup quick cooking oats

1/4 cup grounded golden flaxseed

1/2 cup coconut flakes

1 teaspoon baking powder

1/4 cup organic raw sugar or more to your preference (see note)

1 teaspoon cinnamon

1/2 cup cooked adzuki beans, meshed with fork (see note)

1 tablespoon extra virgin olive oil

3/4 cup water

In a big bowl, combine all ingredients except the beans, oil and water. Then, add the rest and stir. The batter shouldn’t be runny. I used a teaspoon to scoop up the batter into lightly greased 24 mini muffin tin and divided the rest batter into three large muffin liners (a bit jittery but holds its own). Bake mini ones at 350F for about 10-15 minutes and large ones for about 20-25 minutes.

These muffins were lightly sweet with a hint of coconut. The oats and flaxseeds add a bit nutty and chewy texture. They are healthy and hearty and perfect for breakfast. My son quickly popped six of them into his mouth before catching up his school bus:-).

We had some leftover this morning too, and they weren’t dry at all.

Note:

I use mostly organic ingredients. But organic sugar in the raw turbinado cane sugar really adds good flavor in baked goods.

I soaked organic adzuki beans overnight and cooked them with a lot of water as I liked to serve them as sweet dessert soup. The cooked adzuki beans were not drained completely. Therefore, you may need to add more water if using canned beans. I also meshed them with a fork, and therefore you can still see them in small pieces here and there.

March 25, 2016 by tracy1153 Categories: recipe, SnackTags: Adzuki bean, Coconut, Dairy free, Easy, Flaxseed, Healthy, Muffin, Oats, one bowl, Vegan, Whole wheat 3 Comments

Black gulten rice and adzuki bean sweet soup

Since I still had some cooked black gulten/sweet rice left from making my daughter’s lunch the other day, I decided to make this popular Taiwanese sweet soup. Also, tomorrow is the mid-autumn festival. I remembered how excited my kids were to hold lanterns and eat moon cakes to celebrate this holiday in Singapore. So this sounds perfect for the breakfast this morning.

Ingredients:

1/2 cup of cooked black gluten/sweet rice (see note 1)

1 1/2 cup of cooked adzuki beans with the liquid (see note 2)

2 tablespoon sugar of your preference (or more if you didn’t add dried longan fruits; or none if you prefer to sweeten the soup with dried longan fruits only)

1/4 cup of dried longan fruits (no added sugar)

You can use any combinations of black gluten rice and the adzuki beans. The more gluten rice you used, the more sticky texture presented in the soup.

Combined the rice and the beans with the liquid, brought the liquid to boil, added sugar if using and simmered for about 15 minutes. Then, added the dried longan fruits, turned off the heat, and let the soup sit for another 10 minutes or so with the lid on. This can also be served as the after-meal dessert soup (see below).

Another more fulfilling option. I added about 1/4 cup of instant oats and 1-2 teaspoon of chia seeds in the bowl, topped the soup, and stirred (see below). Let oats and seeds absorb the liquid for about 5 minutes and enjoyed them.

note 1: I couldn’t find the black gluten rice in my local whole food market. Try Asian supermarkets, like Hmart. You can cook them as instructed on the package. But I normally soaked them overnight and cooked them in the rice cooker the next morning.

Note 2: I rinsed and soaked about 1/2 cup of raw organic adzuki beans overnight. The next morning, I drained the water and cooked the beans with fresh cold water (about 2″ above the beans). After the water boiled, lowered the heat and simmered the beans for about 30 minutes or longer until they were tender.

September 26, 2015 by tracy1153 Categories: recipeTags: Adzuki bean, Black gluten rice, Black sweet rice, Dried longan fruit, Easy, Healthy, Oat Leave a comment