Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

« 36 Hour Mesquite Carob Chip Cookie & Homemade Carob Chips (gluten-free, egg-free) | Main | Moving, unpacking, settling! »

Lost recipe: Indian Spiced Mung Bean Carrot Flatbread (gluten free, vegan, high protein)

I love bread.

You've probably gathered this already from the amount of baking I do.

I made up this bread after making my own roasted mung bean flour, and wanting to use it for something immediately!  The bummer?  Amidst moving to a new apartment, I seem to have lost the recipe.  Damn.  

Like many of you, I write recipes down as I go, scribbling on scrap paper, old envelopes, paid bills, and the inside of cardboard boxes.  I keep track of all these things pretty well.  But sometimes my recipe papers are mistaken for bits of wastepaper, and end up in the recycling bin...like this one.  

This bread was very tasty; it turned out a lot like cornbread, with a great moist texture, a nutty flavor, and a lovely crumb.  Plus, it looks pretty - it had a crackly top, a lovely golden color, and little flecks of orange from shredded carrot.  Using a mix of mung bean flour, quinoa flour, and brown rice flour, this is a high protein bread that should be fairly low on the glycemic index and is full of healthy fiber.  Flavored with cumin, coriander, and turmeric, this bread would be tasty spread with your favorite bean dips, nut or seed butters, or chutneys, or served along side soups and salads.  I'm eating leftovers that I had stashed in the freezer; leftover slices freeze and thaw very well, and it stays moist.  Let thaw at room temperature or defrost in microwave, then pop in a toaster oven so it gets crisp on the outside for an extra-special twist (my favorite!).

I kind of remember the basics, but don't want to guess.  So, I will attempt to recreate this delicious bread, make a few tweaks, and post the recipe as soon as I can!  Until then, the photos will have to suffice.  

Look at the golden, crackly top!  Beautiful.  If only I hadn't lost the darn piece of scrap paper I wrote the recipe on...

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Reader Comments (4)

I look to forward to recipe post!

May 26, 2009 | Unregistered CommenterLINDS

Thanks for stopping by! I haven't had time to give this bread another try yet, and still have a few pieces frozen in the freezer to eat up. Hopefully I can try it again soon! Now that I know someone is looking forward to it, it will be good incentive to try it again : )

May 26, 2009 | Unregistered CommenterKim

I was wondering if you ever tried making this recipe again. It looks amazing and I would love to try it if you had the recipe!

September 27, 2010 | Unregistered CommenterBridget

also wondering if you ever re-created the recipe, this does look really good. thank you cyndy

March 6, 2011 | Unregistered Commentercyndy
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo