Jasmine Hemsley's Rosemary Mung Bean Bread

This is one of my absolute favourites. I’ve been serving it up at all my Yoga Brunch sessions with various toppings and everyone is absolutely loving it! Such a fantastic alternative to bread. Mung beans provide an amazing source of protein, so really fantastic for all you vegans and vegetarians out there.

Ingredients for 8

  • 250g whole mung beans soaked overnight

  • 2 tbsp extra virgin oil (plus extra for greasing tin and dipping)

  • 1/2 tsp garlic powder

  • 1 tbsp chopped rosemary (plus a sprig to decorate)

  • 1/2 tsp jaggery

  • 1/4 tsp asafoetida

  • 1/2 tsp bicarbonate of soda

  • 1/2 tsp sea salt ( extra to serve)

  • 4 tbsp lemon juice

  • 120ml lukewarm water

  • Freshly ground black pepper to serve

Method

  1. Drain the soaked mung beans and divide into to equal portions. Blend one portion into a soft puree with a dropping consistency. Blend the second portion for a few seconds so that you get a rough texture with no whole mung beans remaining. Mix the two portions together in a large bowl. If possible ferment this paste overnight in a warm spot to aid digestion.

  2. Grease an 8” cake tin. Preheat oven to 180 degrees.

  3. In a second bowl add the oil, garlic, rosemary jaggery, asafoetida, bicarbonate of soda, salt & lemon juice to the warm water. Mix well then immediately add it to the mung bean batter and transfer to the tin.

  4. Bake the bread in the oven for 20-25 mins or until lightly brown on top and springy to touch. Decorate with rosemary sprig and serve with oil and salt or any other topping. Shown in the picture is homemade paneer.

Mairead Moodie