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Bean chestnut biscuit ring with Collards slaw:
Bean chestnut biscuit:
1/8 cup bean powder, black, red, kidney, soybean, etc.
  or 1/8 cup cooked soaked dried kidney bean puree 
  or 1/8 cup canned kidney bean puree
3 tablespoons chestnut flour
2 tablespoons flax seed meal
1 tablespoon fine ground wheat bran
1 teaspoon oil in cake
1 half pinch salt

Collards slaw:
1 tablespoon apple fiber powder 
  or 1 teaspoon whole apple powder
3 ounces collard greens
1 tablespoon whole corn flour
1 teaspoon honey
1/2 teaspoon sugar
1 half pinch salt
1 tablespoon olive or canola oil
Cut 3 ounces collard leaves into 1 inch pieces.

Put the collards into a blender.
Add 1 cup water.
Process into a slaw.
Process 1 minute after mixture starts to fully flow.

Put the collards slurry into a microwaveable deep bowl. 1/8 cup black or red bean powder Heat, uncovered, 3 minutes 40 seconds, watch for boil over for last 30 seconds, if using a 2 quart or larger container, heat 4 minutes.

If desired, set the hot container in a pan of cold water to cool for a few minutes. 1/8 cup black or red bean powder Drain the water from the collards by pouring into a fine strainer. 40 wires per inch is best but 14 wires per inch will do, to catch some of the lost fine particles, form the slaw in the strainer into a bowl shape, gently pour drained water back into the bowl shape. 1/8 cup black or red bean powder Let the collards slaw drain for a couple of minutes. 1/8 cup black or red bean powder Press most of the water out of the greens using a bowl that is about the same size and shape as the strainer. Or use a coffee press to remove most of the water from the greens. Or put the greens onto a paper coffee filter, bring the filter around the puree, and gently squeeze out most of the water.

Put the greens into a mixing bowl.

Put into an empty mixing container:
2 tablespoons flax seed meal, 1 tablespoon bran, 3 tablespoon raw chestnut flour, 1/8 cup bean powder, 1/4 cup water, 1 teaspoon oil, and 1/2 pinch salt.

Mix.

Spread the bean mixture on a plate. Form a 2 inch hole at the center to encourage even heating.

Heat for 3 minutes in a 1000 watt microwave oven.
---------------------------
math:
Add 5 seconds for oven to begin heating.
Add 25 seconds to heat plate.
To heat to boiling: 3-5/6 ounces X 20 seconds per ounce = 77 seconds.
Dry weight is total weight minus total water (3.83 - 2) = 1.8 ounces.
Water to leave in is (20/80 X 1.8) = .45 ounces.
Water to remove is total water minus water left in (2 - .45) = 1.25 ounces.
To evaporate excess water: 46 seconds per ounce X 1.25 ounces = 58 seconds.
Plus to replace heat lost to air while drying: 58/60 minutes X 12 seconds per minute = 12 seconds plus 12/60 X 12 = 2 for a total of 14 seconds.
---------------------------
Put into mixing bowl with the greens:
  1 tablespoon olive or canola oil, 
  1 tablespoon apple fiber powder or 1 teaspoon whole apple powder,
  1 tablespoon corn flour,
  1 teaspoon honey, 
  1/2 teaspoon sugar,
  1/2 pinch salt.
Mix until uniform.

Put the slaw into a portion bowl.

To make the cake easier to eat, cut the cake loose from the plate using a knife or spatula. Cut the cake into 4 pieces.

Pick up to eat.

With a small side of fruit, makes a light breakfast. For a large breakfast use a large serving of fruit or have a side of fruit and a side of vegetable.

Cake has mild flavors so don't have any distractions competing with its mild flavor, fiber-rich, chewy, definite chestnut flavor.
Slaw: fine texture, moist, mild collard and honey flavors, slightly sweet and slightly tangy, pleasantly oily.
 


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