Bean cakes

iVillage Member
Registered: 10-21-2003
Bean cakes
26
Tue, 03-30-2004 - 1:51pm
Bean Cake ** This one is more of a brownie consistancy**

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.

Chocolate Bean Cake

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

4 large eggs separated

1/2 cup Splenda

3 Tbsp. baking cocoa

2 Tb strong brewed coffee or 1 Tb instant espresso powder or coffee dissolved in 1 Tb hot water

1 tsp. baking powder

2Tbsp Smart Beat spread or canola oil

1 tsp Vanilla

2 Tb chopped walnuts or hazelnuts (filberts)-optional

Preheat oven to 350.

Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake)

Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.

Makes 16 2"x2" servings.

*Note: Variations...

Chocolate peanut butter: add 2 Tb Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts if desired.

Chocolate hazelnut: Add 1 Tb sugar-free hazelnut syrup or 1/4 tsp hazelnut extract to the bean mixture. Sprinkle the top with chopped hazelnuts if desired.

*Note: coffee enhances the flavor of chocolate and makes it more chocolately, you don't taste the coffee.


Vanilla Bean Cake (Base for Tiramisu)

1 15 oz. can canelli beans or other white bean (drained & rinsed)

4 large eggs, yolks and whites separated

1/2 cup Splenda

1 tsp. baking powder

2Tbsp smart beat spread or oil

1 tsp Vanilla

1 vanilla bean, scraped (vanilla bean caviar)

1/4 tsp salt

Preheat oven to 350.

Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake)

Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, vanilla bean caviar and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.

Makes 16 2"x2" servings.

** To make this vanilla bean cake a coffee cake, add in 1/2 c SF Maple syrup, & 3 Tbls cinnamon. After you pour it into the pan, sprinkle with walnuts and more cinnamon, and drizzle on SF syrup as soon as it’s taken out of the oven. **

Tiramisu

1 recipe of Vanilla Bean Cake (baked and cooled, sliced into 1x2 inch fingers)

1/2 cup strong black coffee or espresso

2 ounces (shots) Sugar Free Coffee Syrup or Coffee Liqueur (like Kahlua)

2 cups mascarpone cheese, available in specialty cheese case of supermarket (can substitute low fat cream cheese)

1/4 Splenda

1/4 cup cocoa powder

1/4 teaspoon ground cinnamon

Paint the cake fingers with coffee combined with the sugar free coffee syrup using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and Splenda together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the cake finger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

Makes 4 desserts

*Note: don't throw away the vanilla bean pod. Put it in a cup of Splenda to make vanilla scented "sugar"...great in coffee or to sweeten the ricotta desserts.

Lemon Ginger Bean Cake

1 15 oz. can canelli beans or other white bean (drained & rinsed)

4 large eggs, yolks and whites separated

1/2 cup Splenda

1 tsp. baking powder

2Tbsp smart beat spread or oil

1 tsp Vanilla

1 tsp lemon extract

2 tsp ground ginger

zest from 1 lemon

1/4 tsp salt

2 Tbsp sliced almonds

Preheat oven to 350.

Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake)

Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.

Makes 16 2"x2" servings.

*Note: Variations...

Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries.

Cherry almond: replace the lemon extract and lemon zest with 1/4 tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds.


Pumpkin Bean Cake (with apple variation)

1 15 oz. can canelli beans or other white bean (drained & rinsed)

1 C pumpkin puree (not pumpkin pie filling)

4 large eggs, yolks and whites separated

1/2 cup Splenda

1 tsp. baking powder

2Tbsp smart beat spread or oil

1 tsp Vanilla

1/4 tsp ground ginger

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp salt

2 Tbsp chopped pecans

Preheat oven to 350.

Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake)

Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing.

Makes 16 2"x2" servings.

If you want apple spice cake, substitute 1 C of unsweetened applesauce for the pumpkin puree and top with walnuts.

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iVillage Member
Registered: 01-03-2006
In reply to: audreylynn3
Tue, 03-30-2004 - 3:09pm
OMG!! Beans?? Disguised as cake??? Have you tried any of these recipes?? I guess I am not as opened minded, but I will pass on this one. Kudos to your ingenuity!!

Karen :)
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iVillage Member
Registered: 10-21-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 3:22pm
Trust me, you don't taste "bean" at all. Very moist, VERY good! You don't know what you're missing! :) I'm hooked on them!

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iVillage Member
Registered: 04-02-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 3:41pm

I am very excited about these recipes!!! This is just what I was needing to keep me "on the wagon" today. They are Phase 1 "legal" correct? Looks like it. I have no phobias about eating beans in a cake. Normally yes. On this plan, I'll TAKE IT!


My sister commented on it when I sent her a copy of the recipe "well that looks... interesting. so it looks like the beans replace flour? isnt' it funny what desperate people will come up with?"


LOL! If she thinks I am desperate, fine. But I think I'll lose weight faster on this diet (IF and when it starts coming off!) than she will be on hers. Then we'll see who's laughing...

Becky

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iVillage Member
Registered: 10-21-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 3:54pm
You know what else I love about these? I have them for breakfast when I'm not feeling "eggy" - it's a nice change. Plus, since it's got eggs and beans, it's my protein and veggie! Perfect with a great cup of hazelnut decaf coffee... Mmm!

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iVillage Member
Registered: 01-03-2006
In reply to: audreylynn3
Tue, 03-30-2004 - 3:58pm
I'm gonna trust you. Just printed out the brownie recipe and I am going to make it tonight. I have been cheating on semi-sweet chocoalte morsels lately. On P2, we can have chocolate dipped strawberries. I have been more interested in the chocolate part!! Maybe your recipe will help! I'll let you know how it comes out!!

Karen :)
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iVillage Member
Registered: 03-27-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 4:56pm
Oh my gosh... these look absolutely yummy!!!!! Thanks, Michelle
iVillage Member
Registered: 03-19-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 4:56pm
These sound really interesting to me!!!

Susan :)

 

iVillage Member
Registered: 01-03-2006
In reply to: audreylynn3
Tue, 03-30-2004 - 6:32pm
Ok - here is my review!!

I made the first recipe - brownies.

They are actually pretty good!! A little tofu-like consistency but the chocolate flavor makes up for it.

The funny thing, when it came out of the oven it was HUGE - puffed up over the top of the pan. Two hours later, it is shrinking with almost an inch of space all around!!

Karen :)

P.S. Remember to take your Bean-O. I FORGOT, and will surely pay for it later -- ooops!

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iVillage Member
Registered: 03-19-2003
In reply to: audreylynn3
Tue, 03-30-2004 - 8:19pm

I am so excited you liked it Karen!!!

Susan :)

 

iVillage Member
Registered: 04-02-2003
In reply to: audreylynn3
Wed, 03-31-2004 - 9:59am

I tried the chocolate bean cake recipe last night.


They tasted great. Actually more "coffee'ish" than I expected ,but I like that. And a slight more bittersweet chocolate taste, instead of overwhelmingly sweet, which I also liked.


Prep wasn't too bad. I would fare better with a food processor to mush up the beans better. My "stick blender" didn't do great.


We'll see how it takes care of my sweet cravings this afternoon! I was so full from dinner that I really didn't want but a taste last night.


I will say this. I was a little worried because I had NO idea what the high altitude adjustment would be, so I made them as is. It puffed up in the middle beautifully, crispy on top and then it settled just a little bit like any cake, and it was PERFECTLY moist in the middle. Nice texture.

Becky

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