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The Recipe Instructions |
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Ingredients
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
4 tsp baking powder
1 tbsp granulated sugar
1/2 tsp salt
1/3 cup butter or soft margarine
1 cup cooked kidney beans wt / red
2/3 cup 2% milk
Directions
Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as
printed in the book. The 1 cup beans probably replaced 1 cup flour
in the original recipe.
Stir dry ingredients together in a mixing bowl. Cut in butter until
mixture resembles crumbs.
In food processor or blender, puree beans with milk. OR mash beans
and stir in milk. Stir into dry ingredients all at once to make
light soft dough.
Turn out onto lightly floured board, sprinkle with flour and knead
about 20 seconds.
Shape biscuits by rolling, patting and cutting or divide dough into 16
pieces and shape by hand.
Bake at 400 F for 12 to 15 minutes or until golden brown.
1 biscuit - 162 calories, 1 1/2 starch, 1 fats & oils exchange 4 grams
total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26
grams carbohydrate,
169 mg sodium, 204 mg potassium.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared and
tested by Elizabeth Rodier Feb 94
Servings: 16
Diet Bean Biscuits Recipe brought to you by Diet Recipes To-Go
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Superfoods containing lycopene (includes apricot, papaya and tomato puree) The chemical lypcopene is a non-synthetic coloring compound and a member of the carotenid family. This chemical is accountable for the deep red color of quite a few foods. Usefully, unlike most other healthy agents, lycopene not only survives being cooked, but is noticeably enhanced by the cooking process. . Its key theraputic value is that it acts as an antioxidant and seems to help lower the chances of contracting cancer. This useful phytochemical is the most effective carotenoid quencher of singlet oxygen, which is linked with skin aging. It is also believed to prevent the growth of diseases affecting arterial blood vessels. Brassicas, Wonder foods that aid Dieting (examples: Kohlrabi, Lettuce, Collard greens and Rutabaga) Members of the brassica family are rich in vitamins (including vitamin c and folate), minerals (selenium and potassium, amongst others), fibre, chlorophyll and antioxidents. Amongst most other great health giving properties, these contain isothiocyanates, which are believed to help reduce the cancer risk. |