Re: Re: blind for 'bean cakes'

[Guest guest]

Here you go, Blind Alley Annie!

Carol shared these two weeks ago....

Bean Cake

1 15 oz. can black beans (drained & rinsed)

1 cup eggbeaters (or 4 eggs)

1 cup Splenda

3 Tbsp. baking cocoa

1 tsp. baking powder

2Tbsp oil

1 tea Vanilla.

mix all in blender - pour into 8x8 glass pan sprayed with Pam.

Bake at 350 degrees for 35-40 minutes.

Cinnamon Pecan Coffee Cake

1 can great northern beans (drained & rinsed)

2 eggs (or equivalent Egg Beaters)

1/2 tsp. baking powder

1/2 cup Splenda granular

3 1/2 Tbsp. canola oil

1 tsp. Vanilla

1 tsp. ground cinnamon

15 pecan halves crushed

Preheat oven to 350. Spray an 8X8 baking dish with canola oil. (I do this in

front of my open dishwasher so any overspray gets cleaned up the next time I

run the dishwasher.) Combine all ingredients except beans and pecans in a

blender and blend until combined. Add beans and blend again. Pour into

prepared pan and top with nuts. Bake for 35 minutes or until toothpick

inserted in center comes out clean.

Spicy Gingercake

1 cup dried small white beans cooked (= about 3 cups cooked product

or 2 cans white beans from the store)

drain and rinse well, set aside.

4 whole eggs in a bowl, add the drained beans, 1/2 cup fructose (or 1

cup Splenda), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp

unsulphured molasses for flavoring, 1 tsp ground dried ginger, 1/2

tsp cinnamon, 1/2 tsp cardamon, 1/2 tsp nutmeg, 1/4 tsp salt. Puree

till smooth.

Pour into 8x8 inch cake pan that has been lined with either parchment

paper or the non-stick aluminum foil (Reynolds Wrap " Release " ). The

reason to use these products is so your cake doesn't stick like

superglue to your pan! Beans and eggs are notorious for that and all

the spray Pam in the world won't help! Plus saves you fat calories!

Bake at 350 F for 40-45 minutes. Remove from oven and let cool in

pan. Cake will pull away from sides slightly when cooled in pan and

make it easier to remove.

9 generous pieces

per piece (Made with fructose-- Splenda uses = 66 calories per piece

and 10 carbs):

calories 106

fat calories 20

fat 2 grams

saturated fat 1 grams

cholesterol 94 mg

sodium 63 mg

carbs 21 grams

fiber 6 grams

protein 6 grams

Banana Nut Bean Cake

1 cup packaged dried small white beans-add to saucepan of boiling

water, cover, turn off heat and leave till later, at least 1 hour.

1 HOUR LATER.....

Strain beans and add back into fresh water and bring to a simmer for

one hour cooking time.

Drain into colander.

Put drained beans into mixing bowl. Add then blend throughly the

following:

*1/3 cup fructose (or 2/3 cup Splenda)

*1 tsp ground ginger

*1/2 tsp salt

*1 tsp lemon juice

*1/2 tsp cinnamon or to taste

*1/4 tsp nutmeg

may add sprinkling of coriander

(optional)

*1 tsp baking powder

*tbls ww flour

*1 tbls butter or oil of choice

1/2 ripe banana mashed

*4 eggs

*1/4 cup almonds pieces, (save some for the top)

-------------------

Pour into 8x8 inch pan which has been lined with either Release brand

foil from Reynolds or parchment paper. (Beans and eggs being protein

will stick to any pan surface and oiling doesn't work)

Bake at 350 for 35-40 minutes.