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Organic Raisin Maple Cake

1 cup of black beans, or those of your choice.

1/4 cup of unseasoned bread crumbs.

1 large red onion, sliced into rings. 

2 tablespoons of Max's organic, chunky chipotle sauce. 

2 slices of cheddar. I use Organic Valley Raw Sharp Cheddar from Whole Foods.  

2 organic rolls. (Recipe in the bread section).


All canned beans, organic or not, contain salt and some have other additives. So I use only my own that I've presoaked the day before, or already had stored in the freezer. However, sometimes you just don't have enough hours in the day, so use canned, of which there's some really good ones. 

2 pounds of organic, unbleached flour.

1 packet of instant dried yeast.

2 tablespoons of organic maple syrup.

2 tablespoons of organic white grape vinegar.

3 cups of hot water.

Place the flour in a mixing bowl, add the dried yeast and mix with your dough hook or hand whisk.

In a separate bowl, place 3 cups of hot water, but make sure it’s not over 110 degrees. Remember to take out 4 tablespoons that you’ll be replacing with the maple syrup and balsamic vinegar. The amount of liquid is critical, so please measure carefully.

Start your machine, or if you’re making the dough by hand, add the liquid into a pre formed depression in the middle of the flour. Using either your hands or a wooden flat spatula, begin the mixing process.

Once the dough is thoroughly mixed, cover the bowl and put it on top of your fridge, or the highest point you can find inside. Cover with a towel and let it rise for at least two hours.

It should have almost doubled in size and be full of lovely air bubbles. Be nice to them. They’re your best mates when making bread. If the bowel doesn’t have a lid, use plastic wrap, making sure it’s tight. Now stick in the fridge and leave it for at least 24 hours. It’ll last for up to seven days, developing more a yeasty/sour dough flavor.

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