Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | buckwheat flour | 1/3 | cup | teff flour | 1/3 | cup | Rice flour, brown | 1/4 | cup | Mung bean flour | 4 | tablespoons | Nutritional Yeast | 3 | teaspoons | xanthan gum | 1/2 | teaspoon | sea salt | 1 | teaspoon | bouillon, vegetable | 1/2 | teaspoon | black pepper | 1/2 | teaspoon | onion powder | 1/2 | teaspoon | garlic powder | 1/4 | teaspoon | oregano | 1/4 | teaspoon | sage | 1/2 | teaspoon | thyme, dry, ground | 1/4 | teaspoon | Paprika | 1/4 | teaspoon | marjoram | 1/8 | tablespoon | celery seed | 1/4 | teaspoon | rosemary, fresh, chopped finely | 3/4 | cup | kidney beans (cooked and drained) | 5 | teaspoons | Braggs Liquid Aminos | 1/4 | cup | Ketchup | 1/2 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 375. Mix all dry in separate bowl. Food Processor all wet and beans. combine. Place in wrapped aluminum foil and bake 1 hour. |
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