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Green bean chestnut peanut wafer:
3 ounces green beans
1 tablespoon (.33 ounce) chestnut flour
1 tablespoon (.2 ounce) flax meal
  or 1 tablespoon (.3 ounce) whole wheat flour
1 quarter cup (1.5 ounces, 1.75 after boiling) unroasted skinless peanuts
1 teaspoon (.15 ounce) canola oil
1 teaspoon (.15 ounce) sugar
1 pinch salt
Put 1/4 cup raw peanuts into a mug with 1/4 cup water.

Heat until boiling, about 1 minute 20 seconds.

Strain away the water. Most of the bitterness from the peanut skins will be in the water.

Process the green beans, peanuts, 1 teaspoon oil, 1 teaspoon sugar, and 1 tablespoon water in a 1 cup processor until as fine as desired, perhaps about 3 to 5 minutes.

Add 1 tablespoon chestnut flour, 1 tablespoon flax meal and 1 pinch salt.

Run to mix until uniform.

Spread the batter on a plate to form a flattened donut shape about 1/4 inch thick and with a 2 inch hole at the center.

Heat in a 1000 watt microwave oven for 4 minutes 50 seconds.
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Math:
Add 5 seconds for oven to begin heating.
Plus 15 seconds to heat plate.
To heat to boiling: 6.1 ounces X 20 seconds per ounce = 122 seconds.
Dry weight is total weight minus water (6.1 - 3.45) = 2.64 ounces.
Water to leave in is 25/75 times dry weight (25/75 X 2.64) = .88 ounces.
Water to remove is total water minus water left in (3.45 - .88) = 2.6 ounces.
To evaporate excess water: 46 seconds per ounce X 2.6 ounces = 120 seconds.
To replace heat lost to air during evaporation: 120/60 minutes times 12 seconds per minute = 24 plus 24/60 X 12 = 5 for a total of 29 seconds.
Assume green beans are 90 percent water, peanuts absorb .25 ounces when boiled.
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Tastes a little like toast, add a piece of fruit and a handful of trail mix for a whole meal.
 


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