Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Okay, Pat...here's something for you to play with over what's left of the weekend! I won't be home tomorrow, so I will leave the task in your very capable hands. Please remember this is a recipe I made when I was doing WW. I think our taste buds adapt from diet to diet, don't you? LOL Black Bean Cake I 15 oz. can black beans, drained and rinsed 1 cup eggbeaters or 4 eggs 1 cup Splenda or sugar 3 Tablespoons baking cocoa 1 teaspoon baking powder 2 Tablespoons oil 1 teaspoon vanilla Mix all in blender. Pour into 8 x 8 glass pan sprayed with Pam. Bake at 350 degrees for 35 minutes. Black Bean Cake II 15 oz can black beans, drained and rinsed 4 large eggs, separated 1/2 cup sweetener of choice (granulated) 3 Tablespoons baking cocoa 2 Tablespoons strong brewed coffee OR 1 Tablespoon instant espresso powder (dissolved in 1 tbsp hot water) 1 teaspoon baking powder 2 Tablespoons Smart Beat spread 1 teaspoon vanilla 2 Tablespoons chopped walnuts or hazelnuts Preheat oven to 350. Prepare an 8 x 8 baking pan with Pam. Blend egg yolks, Splenda, baking powder, Smart Beat, vanilla, coffee and salt in a blender or with a stock blender. Add the rinsed 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. Then fold in the remaining egg whites in two separate portions with a spatula. It's okay if some white streaks remain in the batter. Pour the batter into a 8 x 8 glass pan. Sprinkle the top with the chopped nuts. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Variations: Chocolate peanut butter: Add 2 Tablespoons natural peanut butter (no sugar added, smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts. Chocolate hazelnut: Add 1 Tablespoon hazelnut syrup or 1/4 teaspoon hazelnut extract to the bean mixture. Sprinkle top with chopped hazelnuts. >Message: 8 > Fri Jun 2, 2006 3:53 pm (PDT) > " Pat " veggiehound >Re: Black Bean Brownies...or not > > >Now that's really interesting! I'd like to see that recipe - bigtime. >Thanks for writing in. I >think the more ideas we have of 'thinking outside the cakebox' is a good >thing for those >who love to eat sweets (which kinda includes most of us, right? LOL) > >If you want to try the recipe again (since it has no flour/gluten) that'd >be great. Otherwise, >maybe someone else could try it. We 've been looking for a 'from scratch' >version, and here >you had it all along, you clever thing! LOL > >Thanks so much for writing it. > >Best love, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Anyone with a sweet tooth feeling adventurous? I don't use eggs - and (sad to say) am allergic to chocolate so I won't be trying these myself. But I do love to watch LOL Best love, Pat , BJ <pinemeadows wrote: > > Okay, Pat...here's something for you to play with over what's left of the > weekend! I won't be home tomorrow, so I will leave the task in your very > capable hands. > > Please remember this is a recipe I made when I was doing WW. I think our > taste buds adapt from diet to diet, don't you? LOL > > Black Bean Cake I > > 15 oz. can black beans, drained and rinsed > 1 cup eggbeaters or 4 eggs > 1 cup Splenda or sugar > 3 Tablespoons baking cocoa > 1 teaspoon baking powder > 2 Tablespoons oil > 1 teaspoon vanilla > > Mix all in blender. Pour into 8 x 8 glass pan sprayed with Pam. Bake at > 350 degrees for 35 minutes. > > Black Bean Cake II > > 15 oz can black beans, drained and rinsed > 4 large eggs, separated > 1/2 cup sweetener of choice (granulated) > 3 Tablespoons baking cocoa > 2 Tablespoons strong brewed coffee OR 1 Tablespoon instant espresso powder > (dissolved in 1 tbsp hot water) > 1 teaspoon baking powder > 2 Tablespoons Smart Beat spread > 1 teaspoon vanilla > 2 Tablespoons chopped walnuts or hazelnuts > > Preheat oven to 350. Prepare an 8 x 8 baking pan with Pam. > > Blend egg yolks, Splenda, baking powder, Smart Beat, vanilla, coffee and > salt in a blender or with a stock blender. Add the rinsed 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. Then fold in the > remaining egg whites in two separate portions with a spatula. It's okay if > some white streaks remain in the batter. Pour the batter into a 8 x 8 > glass pan. Sprinkle the top with the chopped nuts. Tap the pan on the > counter a couple of times to release any air pockets. Bake at 350 for > 35-40 minutes, until a toothpick inserted in the center comes out > clean. Allow to cool 10 minutes before slicing. > > Variations: > Chocolate peanut butter: Add 2 Tablespoons natural peanut butter (no sugar > added, smooth or chunky) to the bean mixture. Sprinkle the top with > chopped peanuts. > > Chocolate hazelnut: Add 1 Tablespoon hazelnut syrup or 1/4 teaspoon > hazelnut extract to the bean mixture. Sprinkle top with chopped hazelnuts. > > > > > > >Message: 8 > > Fri Jun 2, 2006 3:53 pm (PDT) > > " Pat " veggiehound > >Re: Black Bean Brownies...or not > > > > > >Now that's really interesting! I'd like to see that recipe - bigtime. > >Thanks for writing in. I > >think the more ideas we have of 'thinking outside the cakebox' is a good > >thing for those > >who love to eat sweets (which kinda includes most of us, right? LOL) > > > >If you want to try the recipe again (since it has no flour/gluten) that'd > >be great. Otherwise, > >maybe someone else could try it. We 've been looking for a 'from scratch' > >version, and here > >you had it all along, you clever thing! LOL > > > >Thanks so much for writing it. > > > >Best love, Pat > > > Quote Link to comment Share on other sites More sharing options...
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