Adzuki beans

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  • September 29, 2013 at 9:43 am #15242
    AnnaH
    Member

    I’m interested in making the Berries and Beans breakfast muffins recipe which calls for sweet adzuki beans. I’ve never used these beans and I am not sure whether when they are used in this recipe they are meant to be used dry or moist as in tinned ones?

    I will also need to swap out the quinoa flour and brown rice flour for chick pea flour and potato starch flour, will this make any significant difference in carbs etc?

    September 30, 2013 at 10:33 am #15280
    Ossie-Sharon
    Member

    Hi, AnnaH. The moist tinned/jarred beans ones are intended for the recipe (the dry ones are unsweetened).
    Regarding the flour swaps, every flour has its own quality and flavors, so it might be a little trial and error at first.

    September 30, 2013 at 1:07 pm #15284
    AnnaH
    Member

    Thanks Ossie-Sharon.

    Trial and error are my middle names when it comes to cooking to take into account my food intolerances. Never made anything yet so disgusting that I’ve had to bin it, although some of my early attempts at pastry could have been used for paving slabs 🙂

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