MUNG BEAN FLATS

MUNG BEAN FLATS

• 2 cups raw sprouted mung beans
• 1 large carrot
• 1 large onion
• 1 tsp cumin
• ¼ tsp. ground turmeric (optional)
• 7 tbsp. water
• 3 ½ tbsp. ground flax or chia seeds
• 2 tbsp. olive oil
• 3 tbsp. nutritional yeast
• Large pinch of salt

Direction

1. Soak mung beans for about 7 hours. Sprout until tiny shoots come out, this will take about a day or so. For more information on sprouting listen to the instructions on this health hotline, select 1 from the main menu for the Stay Healthy section and follow the prompt for sprouting.
2. Sauté the onion
3. Cut up the carrot
4. Place all ingredients into a food processor, blend well.
5. Form balls about ½ cup each with wet hands and place onto a parchment lined baking sheet. Use your fingers to flatten the balls to approx. 1/8 to ¼” thick.
6. Bake at 325 for about 25 minutes. They’re done when there’s a slight firmness to the touch.
7. Cool before handling
8. Yields about 14 flats.

Enjoy these flats covered with avocado, chumus, mayonnaise and slices of tomato. You can cut it into small pieces and mix into a salad or just use your imagination.