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  Bean biscuits
 
Yield: 16 servings
 
1 1/2 c All-purpose flour 1/2 ts Salt      1/2 c Whole wheat flour 1/3 c Butter or soft margarine
4 ts Baking powder 1 c Cooked kidney beans wt / red      1 tb Granulated sugar 2/3 c 2% milk
 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

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds