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Portable Protein: Adzuki Beans on the Go
 Tonight's culinary adventure was inspired by this month's SOS Kitchen Challenge, focal ingredient being adzuki beans. I have played around with these little red beans before, and been underwhelmed by their mild flavor and tendency to fall apart. Then, I came to the realization that this makes them an excellent carrier for other flavors. And so here we have my sweet AND savory pocket-sized edibles.  Coconut Adzuki Gems sweet bean puree 2/3 cup cooked adzuki beans 2 tsp coconut oil 2 tbs dried unsweetened coconut 15 drops liquid stevia + 2 tbs agave nectar (adjust for your taste...I have an almost insatiable sweet tooth; you could also use honey for a stronger flavor, if you swing that way) pinch sea salt 1. Combine all ingredients in a food processor. I'd add the sweetener a bit at a time in order to gauge how much you actually want to put in. Keep blending until pretty smooth. cookie conduit** 1/4 cup millet flour 1/4 cup brown rice flour 1/4 cup tapioca flour 1/2 tsp xanthan gum 1 tsp baking powder pinch salt 2 packets stevia (or 1/4 cup sugar) 1-2 tbs coconut milk 1-2 tbs canola oil or coconut oil 1. Combine dry ingredients until uniform color achieved. Add oil and milk, one tablespoon at a time, just until the dough comes together and is just slightly sticky (can add some more milk or water as needed). **Also, this dough is really unexciting, which is why I described it as a "conduit." For more exciting cookie-age, sub in coconut flour or almond meal for the rice flour.  Taste of the Orient Pocket Pies miso adzuki filling 2/3 cup cooked adzuki beans 1 tbs miso paste 1 tbs wheat-free tamari 1 tbs tahini 1. Food process. Everything. Taste. Add more of any of the last three ingredients if desired. Not much to it. tahini dough 1/2 cup rice flour 1/4 cup tapioca flour 1 tsp salt 1 tsp baking powder 1/2 tsp xanthan gum 1 tsp canola or sesame oil 2 tbs tahini water to reach desired consistency 1. Combine dry ingredients until uniform color achieved. Add oil and tahini, making sure the latter is well-distributed and incorporated. Add water a tablespoon at a time, just until the dough comes together and is just slightly sticky. Baking Directions for Both Recipes 1. Roll dough out on a baking mat. Cut out circles of desired size (2-3 inch diameter is probably a nice size). 2. Mound a little of the filling in the center of one circle, so there is about 1/4 inch perimeter of dough visible. Wet this area with a little water. Place another circle on top and pinch edges closed. Brush tops with some coconut milk or oil, if desired. 3. Bake at 350F for 20-25 minutes until just starting to brown. Remove from oven and allow to cool ever so slightly. Consume. For some other adzuki options, check out:  related searches : Portable
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