BEAN CAKE - Page 5

Joycelyn · 12-26-2007, 06:48 AM

Yes, I wonder what he will be adding to expand the list. I wonder if dark meat poultry will become ok. I don't think there's much difference between white and dark meat, but I could be wrong.

I have a feeling though, that because he's a cardiologist, he'll be sticking to his saturated fat policy.

I believe the list has been revised a few times? It will be interesting to see the new additions. I'm going to buy it when it comes out. You can preorder on Amazon for quite a savings.

rose1 · 12-26-2007, 11:59 AM

Quote:

Originally Posted by Joycelyn

Yes, I wonder what he will be adding to expand the list. I wonder if dark meat poultry will become ok. I don't think there's much difference between white and dark meat, but I could be wrong.

I have a feeling though, that because he's a cardiologist, he'll be sticking to his saturated fat policy.

I believe the list has been revised a few times? It will be interesting to see the new additions. I'm going to buy it when it comes out. You can preorder on Amazon for quite a savings.

\

You're right, the list has been revised a few times. The original list was from the hospital diet, then refined. Tomatoes and dairy come to mind. And I think you're right about the sat fats. However, I would take some real butter over regular margarine any day.

It's also interesting to see how the products have evolved since they hooked up with Kraft. Most of the commercial SB products don't follow their own guidelines. Makes it really confusing for new people.

I will look at the preorder info for sure. Thanks for the heads up.

Joycelyn · 12-26-2007, 12:37 PM

rose, if you preorder you get an EXTRA 5% off on top of the discount. It's in smaller print, I've been an amazon customer for years and only just noticed it!

So it's worth it to preorder. amazon is terrific. Sometimes I preorder books and get them way before the "publication date" because they get advance copies.

My friend lost over 100 pounds on South Beach, and after the 1,500 diets I've been on over the years, I often think if I had just tried and stuck with South Beach like she did, my excess 50 pounds would finally be gone.

Anyway, this is a very friendly, informative South beach forum. You guys are doing a great job!

rose1 · 12-26-2007, 12:45 PM

Quote:

Originally Posted by Joycelyn

rose, if you preorder you get an EXTRA 5% off on top of the discount. It's in smaller print, I've been an amazon customer for years and only just noticed it!

So it's worth it to preorder. amazon is terrific. Sometimes I preorder books and get them way before the "publication date" because they get advance copies.

My friend lost over 100 pounds on South Beach, and after the 1,500 diets I've been on over the years, I often think if I had just tried and stuck with South Beach like she did, my excess 50 pounds would finally be gone.

Anyway, this is a very friendly, informative South beach forum. You guys are doing a great job!

So, you're going to join us, right?

Joycelyn · 12-26-2007, 02:19 PM

Rose, yes I am.

I almost ashamed to say yes, I've had so many failures, but I have to start somewhere. I have started today. I have a bad cold and am not feeling well, so I had some tea with fat free milk in the morning and for lunch I made an egg substitute omelet with onions, mushrooms and shredded soy cheddar cheese, cooked in canola oil.

It is now several hours later and I am amazed at how full I still am.

I am going to take this one day at a time.

Also, in case you're interested (maybe you already know this), but another book is coming out by someone who lost over 100 pounds on South Beach. The title is Half-Assed-A Weight Loss Memoir by Jennette Fulda. She was interviewed on Jimmy Moore's blog a little while back. Also she has a weight loss blog documenting her weight loss since beginning South Beach. I know we can't give out exact website titles here, but it is called pastaqueen.

Glad to be here!

veronicka · 01-23-2008, 06:55 PM

bump

just wanted to bump this up so I wouldn't have to look for it everytime

Radmom413 · 01-24-2008, 04:38 AM

I am going to ask the admins to make it a sticky!

cokids · 03-18-2008, 09:40 AM

I remember the black bean brownies. I served them to family that was visiting and to this day they give me a hard time about the 'brownies.' They don't know how good they tasted to someone on this diet! The chocolate was heavenly!

Beth

happydayz · 05-11-2008, 08:11 PM

I made this bean cake this weekend....its great, my neighbour loved it, and my husband thought it was really nice...and his not southbeaching,,,,,nor will he normaly eat anything with splenda!!!! now i wasnt sure what size tin to bake it in, I went with a round 9x9, but I think i will use a smaller one next time, I also have not seen the syurp here (canada) we seem to be not as blessed with low carb products as yet, so I added some orange extract, but I colndt really taste it...anyway its a great cake, and will make it again, thanks for sharing, I like the idea of making a savory one...maybe a spicy one to go with chilli!!!!

lilymo · 06-04-2008, 05:52 AM

I have finally tried the Bean Cake, have the chocolate brownie one with slivered almonds on top in the oven right now, it's smelling pretty good baking! This is exciting

ollamo · 06-04-2008, 06:02 AM

Thanks for the recipes, i think i'll be making these real soon.

lilymo · 06-04-2008, 09:14 AM

Wow!~ these are AWESOME! Wow!! Very very chocolaty and yummy.

Radmom413 · 06-04-2008, 02:37 PM

Quote:

Originally Posted by lilymo

Wow!~ these are AWESOME! Wow!! Very very chocolaty and yummy.

Renee; which recipe did you use?

lilymo · 06-06-2008, 05:27 AM

Hi Cindy, I used the one RedPanda posted on this thread and followed it almost exactly using canned white northern beans and I sprinkled slivered almonds on top before baking

CHOCOLATE BLACK BEAN BROWNIES

Makes 8

1 cup (200g/7 oz) dried black beans, soaked overnight (or 3 cups cooked black beans)
1 large egg
2 egg whites
2 tablespoons canola oil
3 tablespoons unsweetened applesauce
4 tablespoons unsweetened cocoa powder
3/4 teaspoon instant coffee powder
1 teaspoon baking powder
1 teaspoon vanilla essence
½ cup granular Splenda

If using dried black beans, cook in usual way. If using tinned black beans, drain and rinse well.

Preheat oven to 180ºC/355ºF. Prepare an 8 x 8" cake pan.

Mix ingredients together in food processor until pureed. Pour into cake pan. Bake for about 40 minutes, or until done. Cool in tin on wire rack, then cut into 8 portions.

Nutritional info per brownie
Cals: 155
Carbs: 19.9g
Protein: 8.6g
Fat: 5.2g

Yolande · 06-10-2008, 09:46 AM

You mean a real normal size bread pan, when you make the bread, right?

Radmom413 · 06-10-2008, 10:03 AM

Quote:

Originally Posted by Yolande

You mean a real normal size bread pan, when you make the bread, right?

Yes, we do; but I have found now that I use the 8x8 pan, it comes out MUCH Better and not so moist!

Yolande · 06-10-2008, 10:08 AM

Thanks and you just toast it in slices.

Radmom413 · 06-10-2008, 04:34 PM

Quote:

Originally Posted by Yolande

Thanks and you just toast it in slices.

You can, but I eat mine cold (It's best to keep refridgerated). Today I had it spread with sf jelly!

Yolande · 06-13-2008, 05:05 PM

I made it and it was so beautifully blond and shiny. I loved the taste. Once out of the oven, it deflated. This made me think that maybe adding golden flax meal to the recipe would keep the height while improving the quality of each ingredient, the moisture of the beans to the dryness of the flax.
Did anyone mixed the bean bread with some flax meal?

Radmom413 · 06-13-2008, 07:29 PM

Quote:

Originally Posted by Yolande

I made it and it was so beautifully blond and shiny. I loved the taste. Once out of the oven, it deflated. This made me think that maybe adding golden flax meal to the recipe would keep the height while improving the quality of each ingredient, the moisture of the beans to the dryness of the flax.
Did anyone mixed the bean bread with some flax meal?

It does deflate! Did you use an 8x8 pan? It seems to turn out better versus a bread pan!

You could use flax I would imagine, but then that would use up your serving of nuts for the day as well.

amandapanda · 06-14-2008, 10:57 PM

This question might sound silly to those who have made the bean breads, but since I haven't I will ask anyway: Has anyone tried to make a flat bean bread and use as a pizza crust? Or used some variation?
Like I said not having made the bean bread I realize I don't understand the consistancy of the bread and it may be a long shot. Or is there any other faux crust ideas out there? My dad wants pizza, but wants to stay on plan.

Radmom413 · 06-15-2008, 05:53 AM

The Bean Bread rises with ingredients that are in it, so don't think it would make a good crust.

However: Check out Cleo's Blog - she has a recipe for a pizza crust made out of Cauliflower!

The Lighter Side of Low-Carb

Found another resource for you too:

Low Carb Examiner - Cauliflower Pizza Crust: Worth its Wow in Gold - Examiner.com

amandapanda · 06-15-2008, 08:08 PM

Thanks so much, I will let him know and see if he tries it.

lilymo · 06-16-2008, 05:57 AM

Hmm, ok so I went to make this this morning, and realized I didnt have enough splenda or any other sf sweetener in the house. So....I improvised and used a box of sf lemon jello! We'll see how it comes out. It smells good but might be too wet or uncooked tasting when it's done?

Just in case, here's the recipe I made up (just in case it comes out good LOL)

Lemon Jello Bean Cake
1 can white northern beans rinsed and drained
3 packets of splenda
1 box of sugar free jello, lemon flavor
2 eggs
1 egg white
1 Tbs. oil
3 Tbs. unsweetened applesauce
1 tsp. vanilla
1 tsp. baking powder

*keeping fingers crossed while stomach growls*

Radmom413 · 06-16-2008, 06:57 AM

Renee; I have done a non sweet version with herbs and parmesan cheese.....In fact, I will try it again today in the 8x8 pan and let you know how it turns out. I like the bean bread better in the 8x8 than the bread pan; it doesn't turn out so "wet".

lilymo · 06-16-2008, 08:40 AM

Hi Cindy. Hmm, savory sounds very yummy. Not a big fan of Oopsies, so maybe that would be better?
Well, my experiment turned out ok actually. Not too moist, but kinda bitter from the aspartame in the jello I guess? I have to have a dab of cool whip on it to eat it and didn't have to have anything on the choc brownie bean cake, so prob. stick to that one for a sweet one next time...

Radmom413 · 06-16-2008, 06:32 PM

Savory Bean Bread (*Warning)

1 15oz. can of white Rinse and drain.
4 eggs
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
About 1 tsp of Italian seasoning, crushed into blender
1/2 tsp garlic salt, garlic powder, onion powder
1/4 cup of parmesan

I mixed first 5 ingredients in blender until smooth, then added last group and blended until smooth; poured into Pam sprayed 8x8 and baked for 35 minutes. It was GREAT!

*(DD said I needed gum after! :laugh)

tinatina · 06-17-2008, 11:50 AM

Cindy - I hate to be a PITA (but I will

), could you post your original bean bread recipe. By "your" original, I mean the one that you used w/your tweaks. Thanks!

handbells · 07-14-2008, 08:11 PM

Quote:

Originally Posted by Radmom413

Savory Bean Bread (*Warning)

1 15oz. can of white Rinse and drain.
4 eggs
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
About 1 tsp of Italian seasoning, crushed into blender
1/2 tsp garlic salt, garlic powder, onion powder
1/4 cup of parmesan

I mixed first 5 ingredients in blender until smooth, then added last group and blended until smooth; poured into Pam sprayed 8x8 and baked for 35 minutes. It was GREAT!

*(DD said I needed gum after! :laugh)

Made this tonight and it was soooo good!!!!

Nana Susie · 07-15-2008, 05:09 PM

I just sliced a piece of the Savory bread. OMG!!!

It's a keeper. The texture is great, and the flavor is also.
Thanks for sharing the recipe.

05-11-2008, 08:11 PM	#129
happydayz Junior LCF Member Join Date: Apr 2008 Location: Nova Svotia Posts: 6 Gallery: happydayz WOE: South Beach	thanks I made this bean cake this weekend....its great, my neighbour loved it, and my husband thought it was really nice...and his not southbeaching,,,,,nor will he normaly eat anything with splenda!!!! now i wasnt sure what size tin to bake it in, I went with a round 9x9, but I think i will use a smaller one next time, I also have not seen the syurp here (canada) we seem to be not as blessed with low carb products as yet, so I added some orange extract, but I colndt really taste it...anyway its a great cake, and will make it again, thanks for sharing, I like the idea of making a savory one...maybe a spicy one to go with chilli!!!! __________________ [COLOR="Magenta"]JEN[/COLOR]

06-06-2008, 05:27 AM	#134
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,495 Gallery: lilymo Stats: 222/218/199 first! 5'2" WOE: South Beach Start Date: October 2009	Hi Cindy, I used the one RedPanda posted on this thread and followed it almost exactly using canned white northern beans and I sprinkled slivered almonds on top before baking CHOCOLATE BLACK BEAN BROWNIES Makes 8 1 cup (200g/7 oz) dried black beans, soaked overnight (or 3 cups cooked black beans) 1 large egg 2 egg whites 2 tablespoons canola oil 3 tablespoons unsweetened applesauce 4 tablespoons unsweetened cocoa powder 3/4 teaspoon instant coffee powder 1 teaspoon baking powder 1 teaspoon vanilla essence ½ cup granular Splenda If using dried black beans, cook in usual way. If using tinned black beans, drain and rinse well. Preheat oven to 180ºC/355ºF. Prepare an 8 x 8" cake pan. Mix ingredients together in food processor until pureed. Pour into cake pan. Bake for about 40 minutes, or until done. Cool in tin on wire rack, then cut into 8 portions. Nutritional info per brownie Cals: 155 Carbs: 19.9g Protein: 8.6g Fat: 5.2g __________________ Renee

06-15-2008, 05:53 AM	#142
Radmom413 Queen Bargain Shopper Join Date: Jun 2003 Location: N.E. Wisconsin Posts: 20,206 Gallery: Radmom413 Stats: I shrunk & I'm proud of it! WOE: Lovin' life on The Beach! Start Date: 5/03, Refocus 5/07	The Bean Bread rises with ingredients that are in it, so don't think it would make a good crust. However: Check out Cleo's Blog - she has a recipe for a pizza crust made out of Cauliflower! The Lighter Side of Low-Carb Found another resource for you too: Low Carb Examiner - Cauliflower Pizza Crust: Worth its Wow in Gold - Examiner.com Last edited by Radmom413; 06-15-2008 at 05:56 AM..

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12-26-2007, 06:48 AM	#121
Joycelyn Senior LCF Member Join Date: Feb 2004 Posts: 860 Gallery: Joycelyn	Yes, I wonder what he will be adding to expand the list. I wonder if dark meat poultry will become ok. I don't think there's much difference between white and dark meat, but I could be wrong. I have a feeling though, that because he's a cardiologist, he'll be sticking to his saturated fat policy. I believe the list has been revised a few times? It will be interesting to see the new additions. I'm going to buy it when it comes out. You can preorder on Amazon for quite a savings.

12-26-2007, 12:37 PM	#123
Joycelyn Senior LCF Member Join Date: Feb 2004 Posts: 860 Gallery: Joycelyn	rose, if you preorder you get an EXTRA 5% off on top of the discount. It's in smaller print, I've been an amazon customer for years and only just noticed it! So it's worth it to preorder. amazon is terrific. Sometimes I preorder books and get them way before the "publication date" because they get advance copies. My friend lost over 100 pounds on South Beach, and after the 1,500 diets I've been on over the years, I often think if I had just tried and stuck with South Beach like she did, my excess 50 pounds would finally be gone. Anyway, this is a very friendly, informative South beach forum. You guys are doing a great job!

12-26-2007, 02:19 PM	#125
Joycelyn Senior LCF Member Join Date: Feb 2004 Posts: 860 Gallery: Joycelyn	Rose, yes I am. I almost ashamed to say yes, I've had so many failures, but I have to start somewhere. I have started today. I have a bad cold and am not feeling well, so I had some tea with fat free milk in the morning and for lunch I made an egg substitute omelet with onions, mushrooms and shredded soy cheddar cheese, cooked in canola oil. It is now several hours later and I am amazed at how full I still am. I am going to take this one day at a time. Also, in case you're interested (maybe you already know this), but another book is coming out by someone who lost over 100 pounds on South Beach. The title is Half-Assed-A Weight Loss Memoir by Jennette Fulda. She was interviewed on Jimmy Moore's blog a little while back. Also she has a weight loss blog documenting her weight loss since beginning South Beach. I know we can't give out exact website titles here, but it is called pastaqueen. Glad to be here!

01-23-2008, 06:55 PM	#126
veronicka Senior LCF Member Join Date: Oct 2005 Location: Illinois 4 now, missing my TX Posts: 788 Gallery: veronicka Stats: 5'5 213/171/143 WOE: South Beach Diet Start Date: sbd 10/16/07	bump just wanted to bump this up so I wouldn't have to look for it everytime

01-24-2008, 04:38 AM	#127
Radmom413 Queen Bargain Shopper Join Date: Jun 2003 Location: N.E. Wisconsin Posts: 20,206 Gallery: Radmom413 Stats: I shrunk & I'm proud of it! WOE: Lovin' life on The Beach! Start Date: 5/03, Refocus 5/07	I am going to ask the admins to make it a sticky!

03-18-2008, 09:40 AM	#128
cokids Junior LCF Member Join Date: Mar 2008 Location: Boothbay, Maine Posts: 16 Gallery: cokids Stats: 183/180/150 WOE: South Beach modified (counting calories) Start Date: Feb. 27, 2008	I remember the black bean brownies. I served them to family that was visiting and to this day they give me a hard time about the 'brownies.' They don't know how good they tasted to someone on this diet! The chocolate was heavenly! Beth

06-04-2008, 05:52 AM	#130
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,495 Gallery: lilymo Stats: 222/218/199 first! 5'2" WOE: South Beach Start Date: October 2009	I have finally tried the Bean Cake, have the chocolate brownie one with slivered almonds on top in the oven right now, it's smelling pretty good baking! This is exciting

06-04-2008, 06:02 AM	#131
ollamo MAJOR LCF POSTER! Join Date: May 2008 Posts: 1,647 Gallery: ollamo Stats: 144/133/smaller WOE: :::moderation::: Start Date: may 13, 2008	Thanks for the recipes, i think i'll be making these real soon.

06-04-2008, 09:14 AM	#132
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,495 Gallery: lilymo Stats: 222/218/199 first! 5'2" WOE: South Beach Start Date: October 2009	Wow!~ these are AWESOME! Wow!! Very very chocolaty and yummy.

06-10-2008, 09:46 AM	#135
Yolande MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,135 Gallery: Yolande Stats: 223/200/150 5'2 WOE: Atkins	You mean a real normal size bread pan, when you make the bread, right?

06-10-2008, 10:08 AM	#137
Yolande MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,135 Gallery: Yolande Stats: 223/200/150 5'2 WOE: Atkins	Thanks and you just toast it in slices.

06-13-2008, 05:05 PM	#139
Yolande MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,135 Gallery: Yolande Stats: 223/200/150 5'2 WOE: Atkins	I made it and it was so beautifully blond and shiny. I loved the taste. Once out of the oven, it deflated. This made me think that maybe adding golden flax meal to the recipe would keep the height while improving the quality of each ingredient, the moisture of the beans to the dryness of the flax. Did anyone mixed the bean bread with some flax meal?

06-14-2008, 10:57 PM	#141
amandapanda Junior LCF Member Join Date: Jun 2008 Location: S.E. Wisconsin Posts: 6 Gallery: amandapanda Stats: 148/132/120 WOE: South Beach Start Date: May 2008	This question might sound silly to those who have made the bean breads, but since I haven't I will ask anyway: Has anyone tried to make a flat bean bread and use as a pizza crust? Or used some variation? Like I said not having made the bean bread I realize I don't understand the consistancy of the bread and it may be a long shot. Or is there any other faux crust ideas out there? My dad wants pizza, but wants to stay on plan.

06-15-2008, 08:08 PM	#143
amandapanda Junior LCF Member Join Date: Jun 2008 Location: S.E. Wisconsin Posts: 6 Gallery: amandapanda Stats: 148/132/120 WOE: South Beach Start Date: May 2008	Thanks so much, I will let him know and see if he tries it.

06-16-2008, 05:57 AM	#144
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,495 Gallery: lilymo Stats: 222/218/199 first! 5'2" WOE: South Beach Start Date: October 2009	Hmm, ok so I went to make this this morning, and realized I didnt have enough splenda or any other sf sweetener in the house. So....I improvised and used a box of sf lemon jello! We'll see how it comes out. It smells good but might be too wet or uncooked tasting when it's done? Just in case, here's the recipe I made up (just in case it comes out good LOL) Lemon Jello Bean Cake 1 can white northern beans rinsed and drained 3 packets of splenda 1 box of sugar free jello, lemon flavor 2 eggs 1 egg white 1 Tbs. oil 3 Tbs. unsweetened applesauce 1 tsp. vanilla 1 tsp. baking powder keeping fingers crossed while stomach growls

06-16-2008, 06:57 AM	#145
Radmom413 Queen Bargain Shopper Join Date: Jun 2003 Location: N.E. Wisconsin Posts: 20,206 Gallery: Radmom413 Stats: I shrunk & I'm proud of it! WOE: Lovin' life on The Beach! Start Date: 5/03, Refocus 5/07	Renee; I have done a non sweet version with herbs and parmesan cheese.....In fact, I will try it again today in the 8x8 pan and let you know how it turns out. I like the bean bread better in the 8x8 than the bread pan; it doesn't turn out so "wet".

06-16-2008, 08:40 AM	#146
lilymo MAJOR LCF POSTER! Join Date: Jun 2007 Location: Maine Posts: 2,495 Gallery: lilymo Stats: 222/218/199 first! 5'2" WOE: South Beach Start Date: October 2009	Hi Cindy. Hmm, savory sounds very yummy. Not a big fan of Oopsies, so maybe that would be better? Well, my experiment turned out ok actually. Not too moist, but kinda bitter from the aspartame in the jello I guess? I have to have a dab of cool whip on it to eat it and didn't have to have anything on the choc brownie bean cake, so prob. stick to that one for a sweet one next time...

06-16-2008, 06:32 PM	#147
Radmom413 Queen Bargain Shopper Join Date: Jun 2003 Location: N.E. Wisconsin Posts: 20,206 Gallery: Radmom413 Stats: I shrunk & I'm proud of it! WOE: Lovin' life on The Beach! Start Date: 5/03, Refocus 5/07	Savory Bean Bread (Warning) 1 15oz. can of white Rinse and drain. 4 eggs 1/4 cup dry milk (helps to make it rise) 2 tsp. baking powder 2 Tbsp. oil About 1 tsp of Italian seasoning, crushed into blender 1/2 tsp garlic salt, garlic powder, onion powder 1/4 cup of parmesan I mixed first 5 ingredients in blender until smooth, then added last group and blended until smooth; poured into Pam sprayed 8x8 and baked for 35 minutes. It was GREAT! (DD said I needed gum after! :laugh)

06-17-2008, 11:50 AM	#148
tinatina Blabbermouth!!! Join Date: Jun 2007 Location: WV Posts: 5,018 Gallery: tinatina Stats: 223/208/130 WOE: South Beach	Cindy - I hate to be a PITA (but I will ), could you post your original bean bread recipe. By "your" original, I mean the one that you used w/your tweaks. Thanks!

07-15-2008, 05:09 PM	#150
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 854 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	I just sliced a piece of the Savory bread. OMG!!! It's a keeper. The texture is great, and the flavor is also. Thanks for sharing the recipe.