Hearty Bean Bread

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 tablespoon natural granulated sugar
• 1 cup plain soy yogurt
• 2 tablespoons olive oil
• 1/4 cup rice milk, or more as needed
• 1 cup canned pink or pinto beans, drained and rinsed
• 3 scallions, green parts only, thinly sliced

1. Preheat the oven to 375 degrees.
2. Combine the first 7 (dry) ingredients in a mixing bowl and stir together.
3. Make a well in the center of the dry ingredients.
4. Pour in the yogurt, oil, and rice milk.
5. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
6. Gently stir in the beans and scallions.
7. Pour the mixture into an oiled 9-inch-square baking pan.
8. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
9. Let cool slightly; cut into squares and serve warm.
10. Per square (12 squares per pan):
11. Calories: 132
12. Total fat: 3g
13. Protein: 4g
14. Fiber: 4g
15. Carbohydrate: 23g
16. Cholesterol: 0mg
17. Sodium: 379mg

whole wheat pastry flour, cornmeal, baking soda, baking powder, salt, ground cumin, natural granulated sugar, soy yogurt, olive oil, rice milk, pink, scallions

Taken from www.epicurious.com/recipes/food/views/hearty-bean-bread-378995 (may not work)