Bean Protein Bread

These savoury bean buns are delicious and packed with nutrients. This vegan protein bread recipe makes a perfect hearty snack or a comforting side dish.

Course Side Dish, Snack

Cuisine Western

Diet Diabetic

Keyword protein bread, vegan bread

Feature Batch Prep, Easy

Category Legumes

Diet Type Dairy-Free, Egg-Free, Gluten-Free, Soy-Free

Prep Time 10

Cook Time 25

Total Time 40

Servings

Calories 202

Equipment

1 Blender
1 Baking Tray

Ingredients

1 tbsp Chia Seeds
325 g Rolled Oats rolled
250 g Canned Navy Beans
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 tsp Fresh Rosemary dried or other herb of your preference
60 ml Olive Oil
140 g Unsweetened Apple Puree
35 g Pumpkin Seeds optional
20 g Assorted Olives chopped, optional
30 g Sun Dried Tomatoes chopped, optional

Instructions

Preheat the Oven: Preheat the oven to 350°F (180°C, gas mark 4). Line a baking sheet with parchment paper and spread the 35 g Pumpkin Seeds on it. Bake for 5-10 minutes until the seeds are lightly toasted.
Prepare the Chia Gel: Combine 1 tablespoon of 1 tbsp Chia Seeds with 3 tablespoons of water in a small bowl. Set aside for 15 minutes to allow the mixture to gel.
Make the Oat Flour: Pulse 125g of oats in a food processor with the 2 tsp Fresh Rosemary until they resemble a very rough flour. Transfer this to a large mixing bowl and whisk in the remaining rolled oats, 1 tsp Baking Powder, 1 tsp Baking Soda, and 1 tsp Salt.
Blend the Beans: Pulse the 250 g Canned Navy Beans with the 60 ml Olive Oilin the food processor until the mixture is creamy. Add the chia gel, 140 g Unsweetened Apple Puree, and blend until smooth.
Combine Mixtures: Pour the bean puree over the oat mixture and stir until everything comes together. If using, add the chopped 30 g Sun Dried Tomatoes and 20 g Assorted Olives.
Form the Buns: Shape the dough into 12 equal balls and then flatten each one into a bun shape. Place them on the prepared baking sheet.
Bake: Bake for 15 to 25 minutes until the buns are golden. Let them cool completely before enjoying them. Store in an airtight container at room temperature for up to a week or freeze for up to a month.

Nutrition