Try serving this offbeat pan bread, studded with pink beans and scallions, with hearty vegetable soups and stews. I especially like this with soups that feature corn and/or squash.
Recipe information
Yield
makes 12 squares
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees.
Step 2
Combine the first 7 (dry) ingredients in a mixing bowl and stir together.
Step 3
Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter. Gently stir in the beans and scallions.
Step 4
Pour the mixture into an oiled 9-inch-square baking pan. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean. Let cool slightly; cut into squares and serve warm.
Nutrition Information
Step 5
Per square (12 squares per pan):
Step 6
Calories: 132
Step 7
Total fat: 3g
Step 8
Protein: 4g
Step 9
Fiber: 4g
Step 10
Carbohydrate: 23g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 379mg
