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Bean chestnut crumb: 20070126
1/8 cup chestnut flour
1/8 cup kidney bean flour
  or 1/8 cup other similar bean flour
1/8 cup water
1 tablespoon whole wheat flour
  or 1/8 cup other mild flavored grain flour
1 teaspoon sugar
1 pinch salt
2 teaspoons canola oil
Mix 1/8 cup bean flour and 1/8 cup water in a microwaveable dish that can be covered.

Heat in a covered dish using a microwave oven for 1 minute.

Uncover the container and set the hot container in cold water to cool for a few minutes.

Put 3 tablespoons chestnut flour, 1 tablespoon whole wheat flour, 1 teaspoon sugar, and 1 pinch salt in a dry, 2 cup food processor.

Break the bean curd into 1 inch pieces.

Add the cooled bean curd to the processor.

Run until uniform, about 30 seconds.

Mixture should have a crumb consistency.

Put the mixture into a mixing and/or portion bowl.

Add 2 teaspoons canola oil and mix until uniform.

Serve with a side of fruit and a side of vegetable for a complete meal. 2 or 3 ounces of collards kraut would go well.

Definite chestnut flavor, slightly: sweet, starchy, salty, oily; crumb consistency.



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