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Old 06-07-2013, 07:27 PM   #1
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3-Carb, 100-Calorie Apple Spice Bean Cake

It might look better if the apples were truly "diced", but I wanted big hunks
of apple. I made up this recipe, so there was no wrong or right. This is how
it looks:


15 ounces canned black soybeans, drained and rinsed
4 eggs
24 drops liquid Splenda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 Granny Smith apple, diced

Preheat oven to 325F; grease and flour 8" square pan; set aside.
Drain and rinse beans; dump into blender container.
Blend beans until chopped; with blender running, add remaining ingredients, except apple.
Place apple pieces in medium mixing bowl; pour batter over apples.
Toss apples and batter until well-mixed.
Transfer to prepared pan.
Bake for 45 minutes, or until done.
Cool to room temperature, then chill several hours or overnight before
cutting into 8 (4 x 2") bars for serving.

Per Serving (based on 8 servings): 96 Calories; 5g Fat (45.2% calories from fat);
8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 109mg Sodium.
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Last edited by Pami; 06-07-2013 at 07:32 PM..
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Old 06-08-2013, 04:37 AM   #2
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That sounds yum. I can't see the pic. I will try this with black beans. I am not fond of soy.
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Old 06-08-2013, 07:02 AM   #3
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Now THAT sounds really good, Pami.....especially with the lemon zest in it. It brings so much to apple desserts. Going to try this!
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Old 06-08-2013, 07:09 AM   #4
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Sounds yummy. I wonder what would happen if you just pour the batter over the apples and don't mix it up. Would it come out sort of like an upside down cake? Might try it in an iron skillet.
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Old 06-08-2013, 07:48 AM   #5
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Quote:
Originally Posted by Brendajm View Post
That sounds yum. I can't see the pic. I will try this with black beans. I am not fond of soy.
I'm not fond of soy, either. You can taste a little when the cake is still warm,
but once it spends the night in the fridge- NO SOY, NO BEAN-Y flavor. I did a
chocolate bean cake with black soybeans, and put Char's German chocolate
icing on it- that was really good! This one isn't getting icing.
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Old 06-08-2013, 07:51 AM   #6
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Trying to re-post picture
Attached Images
File Type: jpg Apple Spice Bean Cake.jpg (51.2 KB, 84 views)
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Old 06-08-2013, 07:55 AM   #7
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Quote:
Originally Posted by buttoni View Post
Now THAT sounds really good, Pami.....especially with the lemon zest in it. It brings so much to apple desserts. Going to try this!
Let me know how you like it- I haven't cut into this one yet, but the batter
was YUMMY!

Quote:
Originally Posted by Beth2013 View Post
Sounds yummy. I wonder what would happen if you just pour the batter over the apples and don't mix it up. Would it come out sort of like an upside down cake? Might try it in an iron skillet.
I thought about that- after I stirred it all together. There really isn't that much
batter, and it's kinda thin & runny, so I think it may end up pretty much the same
if you didn't stir the apples and batter together.
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Old 06-08-2013, 09:11 AM   #8
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Yeah, I used beans once for some waffles and the batter wasn't real thick. Waffles came out great, though. Also, what's that vegetable that kind of tastes like apple? Chayote or something? I've read about it here. Might work and be lower carb.

Haha look at me trying to change up your wonderful recipe! I'll try it first just as it is.
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Old 06-08-2013, 09:25 AM   #9
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Quote:
Originally Posted by Beth2013 View Post
Yeah, I used beans once for some waffles and the batter wasn't real thick. Waffles came out great, though. Also, what's that vegetable that kind of tastes like apple? Chayote or something? I've read about it here. Might work and be lower carb.

Haha look at me trying to change up your wonderful recipe! I'll try it first just as it is.
Yep, that's it- chayote. Normally I look for the LC subs for everything- heck,
I'm using black soybeans to sub for cake mix! Anyway, it's 8 servings, and
it's only one apple, so carbs are the same as 2 cups of diced chayote. I have
used chayote, and it's amazing how much like apple it is- I cook it up with a
packet of Alpine cider mix and add it to yogurt or cottage cheese. You can't
tell the difference
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Old 06-08-2013, 03:37 PM   #10
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Thanks, Pami. I might try your cake with both apples and the chayote. I think it's something DH would really like, since he's a daily fruit eater.
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Old 08-31-2013, 07:54 AM   #11
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Wow I want to try this YUM!!
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Old 08-31-2013, 08:49 AM   #12
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Me, too, Esther!
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Old 08-31-2013, 05:25 PM   #13
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I made a zucchini "apple" crisp on Friday. I wonder if zucchini would work in this recipe? Sounds good, Pami.
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Old 09-05-2013, 08:54 AM   #14
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I am glad this was bumped up. I want to make it. The last few times I made the bean cake I used white kidney beans. I think it came out moister and better tasting.
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Old 09-10-2013, 12:42 PM   #15
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Why not use garbanzo beans?
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Old 09-10-2013, 01:32 PM   #16
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Just an FYI for folks looking to keep the carb count low:

Here's a comparison of the various beans. The Eden black soybeans can stated it had 3.5 1/2 cup servings, so I used that matching amount of the other beans also.

Black soybeans: 28 carbs, 24.5 fiber, 3.5 net carbs (for the WHOLE can)
Garbanzo beans: 63 carbs, 21 fiber, 42 net carbs
White kidney beans: 72 carbs, 22 fiber, 50 net carbs

Obviously, it's going to be more than 3 carbs per cake serving if you use the higher carb beans.
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