Tuesday, July 3, 2012
If i could tell you the amount of ways i love bean cake, we could be here for years. Chocolate bean cake, carrot cake bean cake, lemon bean cake, raspberry bean cake... its just amazing.
But i figured i would share my basic beancake in cupcake form.
1 can white beans, rinsed really well (I used Butter Beans but you can use cannellini beans or white kidney beans)
5 large eggs plus 1 yolk
85 grams / 6 tablespoons butter
3/4 teaspoon pure stevia extract
2/3 cup xylitol or 1/3 of honey
1 tablespoon vanilla extract
1 tablespoon of lemon extract
rind of 1 lemon and the juice
40 grams /6 packed tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
** If you cant find baking soda, just use an extra 1 1/2 teaspoons of baking powder**
Preheat oven to 175 degrees C
Rinse beans in TMX strainer sieve really well and shake off the water.
Place beans, eggs, vanilla, lemon, lemon rind/juice and salt in TMZ speed 7 for 10 seconds.
Remove lid scrape down and repeat (about 4 times)
Transfer to a bowl and rinse TMX
Place butterfly in TMX with butter and sweetener (xylitol and stevia or honey and stevia) Speed 4 for 20 seconds. Remove butterfly
Add bean mixture back to bowl - TMX Speed 6/10 seconds
Add in coconut flour along with the rest of the dry ingredients (salt, baking powder and baking soda) to TMX - Speed 5 for 20 seconds
Put into greased cupcake moulds or a cake or loaf pay or whatever.
Dont fill to the top because they rise a little. Remove any whipped air bubbles by banging the tray. Bake for about 25 - 35 minutes - they should be brown on the edges.
DO NOT EAT THEM RIGHT AWAY! You should let them sit (in the fridge on on the bench or in a cupboard) for 24 hours otherwise they end up tasting a bit like beans!