Bean Town Brown Bread
- oil spray
- gluten-free flour
- 1/2 cup raisins
- 1 cup quinoa flour
- 3 teaspoons Stevia Plus powder (available in natural foods stores and online)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 cup cornmeal
- 3/4 cup organic black beans, drained
- 1/2 cup baked yam
- 3 tablespoons roasted carob
- 4 tablespoons dark agave nectar
- 1 cup buttermilk
Spray oil and flour fruit or vegetable cans. Set aside.
Dredge raisins in flour. Set aside.
In a medium bowl, sift together flour, stevia, baking soda, salt, cinnamon, and allspice. Stir in cornmeal. Set aside.
In a food processor, purée beans, yam, carob and agave. Add buttermilk slowly through food processor spout. Add dry ingredients and pulse until mixed. Remove blade and stir in raisins.
Spoon batter into prepared cans, leaving at least 2 inches from top of can for batter to rise. Cover with a double piece of oiled foil, dull side up, and secure foil with twine or a rubber band.
Place an open metal vegetable steamer or rack in the bottom of an 8-quart soup pot, and fill halfway with water. Place cans on top of rack or in streamer. Bring water to a boil and reduce heat to a simmer. Cover pot and steam for two hours. Check water lever often and add more water when needed.
Remove cans and take off foil. When cool enough to handle, tip upside down and bread will slide out. Cool on wire rack.