Mung and Ricotta Bake Recipe

Mung Beans

Mung beans are a low glycaemic index food. Low glycaemic foods promote healthy blood sugar levels. Interest in mung bean as a functional food is high. There are medical studies, which confirm the antioxidant and anti-diabetic activities in various types of mung beans. American Chemical Society magazine, for example, published an article in 2013, where research concluded: “…these mung bean sources exhibited great potential to be developed into functional foods or nutraceutical ingredients for maintaining glycemic control and alleviating diabetic complications.”
Ladies, mung beans contain isoflavone nutrients. Isoflavones help regulate hormonal activity. Although the medical research shows that amounts of free and bound flavonoids were inconsiderable, still they taste delicious.

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Mung and Ricotta Bake

Ingredients:

500g light ricotta cheese
2 eggs
2 tablespoons lemon juice
1 small leek (finely chopped)
100g baby spinach (coarsely chopped)
350g mung bean sprouts
1/3 cup brown rice flour
Salt and pepper as desired
Optional – cayenne pepper

Cooking:

1. Turn on the oven to 185c, spray 12-muffin pan with oil and insert muffin cases.
2. Process cheese, eggs, lemon juice and seasoning to achieve smooth and consistent mixture with no ricotta crumbles.
3. Combine with all other ingredients and mix well using a large spoon, consistency is very important.
4. Divide between 12 muffin holes and flatten the top of each bake with wet spoon
5. Bake at 185C for 25-30 minutes.

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