|
Healthy Bean Cakes
Being vegan in a home you share with carnivores isn’t easy. Especially when your out-numbered two-to-one. My men and I, we’ve come to an agreement on what will make us all happy for main dishes. It’s easy enough to find a way to please ourselves at breakfast and lunch. The easiest food to please everyone concerned is dessert! It’s also the most fun.
I’ve been able to come up with healthy “cheesecakes” and pound cakes. And now-cakes with the nutritional punch of beans! Yes, they are rich, satisfying and delicious. As with many of my creations, these two stemmed from several vegan cooking classes. I’ve never been one to “stay” with in the original confines of what was gone over by those particular chefs-after all, we all have different preferences. These following recipes are ones that my family enjoys, but it’s more of a method-feel free to change it around, try a different bean or flour! But, since it is baking-for the integrity of the dessert, do not change the portions!
Oh, to keep it moist-make sure to use the glaze!
Spicy Bean Cake
Preheat oven to 350 and liberally oil an 8” square or round pan.
In one bowl combine:
2 C Oat or whole wheat flour (stone ground might make this too dense, try the pastry version)
1 Tbsp of cinnamon
1 Tsp ground ginger
½ Tsp ground cloves
½ Tsp kosher salt
2 Tsp baking powder
In a blender-puree:
2 C cooked cannelli beans (either from a can or cooked from dried)
¾ C unfiltered apple juice OR cold coffee
¾ C pure maple syrup OR honey
2 Tbsp vegetable oil
Pour bean mixture over dry ingredients and stir until very well blended. If it seems a little too thick-add a bit more coffee/juice to mixture. Pour batter into prepared pan and bake on middle rack for about 45 minutes. Cover with glaze.
Glaze:
Simply stir together:
1 Tbsp of your favorite vegan margarine
3 Tbsp pure maple syrup
½ Tsp of ginger, cinnamon and vanilla
Spread over warm cake.
If spice cake isn’t “your taste”, try this citrusy flavored bean cake instead!
Same beginning instructions as above-preheat oven to 350 and liberally oil an 8” pan.
In one bowl:
2 C of whole wheat pastry flour or oat flour
2 Tsp of baking powder
½ Tsp kosher salt
1 Tbsp each orange and lemon peel zest
In the blender, puree:
2 C cannelli beans
½ C thawed frozen orange juice concentrate
½ C lemon-lime soda
1/3 C pure maple syrup or honey
Using the same method as the spice cake, blend the pureed bean mixture into the flour mix. Using some water if it’s too thick. Pour into pan and bake for about 45 minutes. Glaze, while warm with an Orange or Lemon glaze made of:
3 Tbsp of pure maple syrup
1 Tbsp of your favorite vegan margarine
EITHER: 1 Tbsp freshly squeezed lemon juice and 1 Tsp lemon zest OR
2 Tbsp orange juice concentrate and 1 Tsp orange zest.
Both recipes are also delicious as muffins. If desired, add 1 C of chopped dates, other dried fruits or even mini –chocolate chips for a special morning treat!
Refrigerate the leftovers for up to 4 days or freeze in Ziploc bags. Cakes and muffins taste better warm.
Another case of being able to have one’s cake and eat it too!
|
Author Bio Box: Carine Nadel
Carine Nadel is a self-proclaimed "healthy foodie", she has had recipes published in major magazines, on-line sites and even in a major cookbook. For a different view of her writing skills log onto: www.Carine-whatscooking.blogspot.com
Didn't really find what you were looking for?
|
|
|
| |
|
|
![[Valid RSS feed]](images/rss.gif "Subscribe to our XML Feed for RSS")
(Read 20+ times)
