Italian Bean Balls

Italian Bean Balls

(From the Naked Foods Cookbook) 12 – 15 balls

 Ingredients:

2 – 15 oz. cans organic pinto beans, drained and rinsed

1 organic carrot, chopped

1 sprig parsley, chopped

4 basil leaves, chopped

2 cloves garlic, chopped

½ c milled flax seed

½ c oil-free whole grain bread crumbs

¼ – ½   c tamari

pepper to taste

Directions

Preheat oven 375 degrees F

Combine in large bowl, carrot, parsley, garlic, basil and beans

Mash with a potato masher or food processor until mixture is sticky and mixed well. Add tamari and pepper. Pour flax seed and bread crumbs into a separate bowl.

Shape into 1” balls and dip into flax/crumbs bowl to coat. Align on cooke sheet and bake for 20 minutes, turning ½ way through until balls are nicely browned all over.

Enjoy alone or with favorite dip