Spicy kinako bread with creamed edamame

Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.