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Old 02-22-2009, 05:43 AM   #211
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Quote:
Originally Posted by Kenwyn View Post
Thanks
Where do I get the chocolate chips?

These are very much like regular muffins. I think I'm going to do a bit of tweaking on it - spicier for one thing, maybe add a bit more liquid or just bake less time for a slightly moister muffin. And I'm going to try some variations I think. I ate 2 today and froze the rest for the next few days.
I find them right in my baking section at the grocery store. There are a couple brands, but I have been buying Hershey's Dark brand.

Let us know on your tweaks. I have put the flour on my list and will try making them this week. As I said, although I do love the actual *bean* version, it would be nice to have a more muffin like texture! Have you tried any other ingredients than pumpkin? I do love pumpkin though!
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Old 02-22-2009, 07:42 AM   #212
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Quote:
Originally Posted by Radmom413 View Post
I find them right in my baking section at the grocery store. There are a couple brands, but I have been buying Hershey's Dark brand.

Let us know on your tweaks. I have put the flour on my list and will try making them this week. As I said, although I do love the actual *bean* version, it would be nice to have a more muffin like texture! Have you tried any other ingredients than pumpkin? I do love pumpkin though!
I never thought of looking in the grocery store for them.

I will be trying the actual bean version once I have some beans. I grow my own dried beans so don't ever buy canned. Last year's crop was very poor so I'm being stingy with them this winter.

I have a regular muffin recipe that has powdered ginger, chopped fresh ginger and lemon. Delicious! I'm going to try those next. I've also adapted many muffin recipes to oat bran instead of flour and they all turn out great.
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Old 02-24-2009, 02:40 PM   #213
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Another bean flour muffin.
These turned out really good. A little more moist than the pumpkin muffins due to the yogurt and maybe the flax seed. Batter was about the same consistency as the pumpkin batter. I got 11 muffins out of this.

Lemon ginger muffins

3 eggs
2 T. oil
1/2 c. plain yogurt
1 T. peeled, coarsely chopped fresh ginger
1 T grated lemon peel

Whisk wet ingredients together in a small bowl

1 c. Bob's Red Mill Garbanzo and fava bean flour
3/4 c. Splenda
3 T ground flax
1¼ T powdered ginger
1½ tsp. baking powder
1/4 tsp. baking soda

Whisk the dry ingredients together in a medium bowl. Add the wet ingredients and mix. Scoop into greased muffin pans filling about 3/4's full.
Bake at 350 for about 20 minutes until a toothpick inserted into muffin comes out clean.

Let muffins cool a minute or two, remove from pan and dip the top and bottom of each into 2 T lemon juice mixed with 3 T Splenda.

Can you tell I like ginger?
The spiciness covers up the beany flavor of the flour quite nicely.
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Old 03-14-2009, 12:24 PM   #214
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OH MY GOSH!! These muffins have been a life saver! I have made the chocolate ones using different davinci syrups. The hazelnut and Kahlua ones have been my favorite! When my husband is having his sugary desserts I crumble up my muffin and layer in a fancy wine glass with sugar free/fat free pudding. Totally Decadent!!
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Old 04-25-2009, 05:32 PM   #215
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The husband and I LOVE THESE THINGS. We can't believe it's beans! I've made a few varieties already (one with orange zest/almond/sf coconut syrup one with sf choc and coconut syrup) and they're all amazing. We've used pinto and white beans so far, they really fight the cravings. They're so easy to make too! Thank you SOOOOOOOOOOOOOOOOOO much for sharing, they're really helping us to stay on track! <3
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Old 05-04-2009, 01:40 PM   #216
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Has anyone tried to use the "batter" on a griddle for faux pancakes? I think I might experiment with this one.
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Old 05-04-2009, 03:39 PM   #217
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Has anyone tried to use the "batter" on a griddle for faux pancakes? I think I might experiment with this one.
Let us know!
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Old 05-27-2009, 04:41 AM   #218
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Hi everyone -just starting and hate eggs for breakfast. I am going to try the muffins but wanted to know if bean flour is in phase one. Thanks! Kim
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Old 06-23-2009, 10:22 AM   #219
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Thank you Nana Susie for a recipe of bean cake - I tried and must admit it works!
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Old 07-01-2009, 02:03 AM   #220
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Thank you Nana Susie for a recipe of bean cake - I tried and must admit it works!
Really works - thanks a lot from all my family!
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Old 07-20-2009, 06:58 AM   #221
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Cappuccino Spice 'Cake'
Used original bean cake recipe (but changed Splenda to 1/2 cup)
Added 1 packet instant coffee, 1-2 Tbsp SF Chocolate syrup, 1/2 tsp cinnamon
Frosted with SF whipped topping, dusted with ground pecans, cinnamon, and cocoa powder.
Baked in 1 round cake pan and cut in half to stack.
Can you say Mmmmm?
Spice Cake 1
Spice Cake 2

Last edited by suebrina; 07-20-2009 at 07:02 AM..
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Old 07-27-2009, 03:08 PM   #222
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I am definitely going to try these tonight. I can't wait! Thank you for posting the recipe!
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Old 09-16-2009, 02:07 PM   #223
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Carribean Black Bean Cakes

Speaking of black bean recipes, I've got another recipe I'd like to share. It's not sweet, but savory with a bit of papaya or mango salsa:

Recipe for 2 Total time: 15-20 mins

You will need:

Medium to large sized frying pan
1 tblspn of sesame oil. The higher the grade quality, the better.
1 can of whole, black beans, drained well.
1 egg
parsley, or green onions for presentation
2 cloves of garlic
1 tsp. of curry powder or tumeric
juice of 1/2 a lemon
Kosher salt and white pepper to taste
1/4 of a red onion.
Mango or papaya salsa from Trader Joe's or your local specialty store
1 cup of creme fraiche

-puree the black beans, egg and garlic
-in a bowl, mix all of the ingredients, except for the Creme Fraiche, salsa,
and oil, well.
-shape the mixture into hamburger-sized patties
-heat the pan on medium low with 1 tbspn oil.
-fry the cakes for 3-5 mins on each side.
-top with salsa, creme fraiche, and green onions/parsley. Viola!

Makes a beautiful, tropical, and healthy side dish. I wish I had pics to upload
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Old 09-22-2009, 06:32 PM   #224
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i made the cinnamon muffins last night. very good - but very sweet. i think i'll take out some of the splenda (i used 3/4 cup) when i make the pumpkin ones.

my boyfriend loves the bean muffins but i'm trying to make sure he only eats his twinkies and zebra cakes because if he starts losing weight faster than me, i may have to break up with him - haha!
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Old 11-03-2009, 06:10 PM   #225
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Last edited by joanie76; 11-03-2009 at 06:17 PM.. Reason: wrong page
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Old 11-23-2009, 03:28 AM   #226
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wow! that looks very delicious!
well maybe it will be better if you lessen the amount of sugar. it will be good if the sweetness of the muffin is moderated...

electric pasta maker | electric pasta makers
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Old 12-19-2009, 07:14 AM   #227
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This is a really good thread. I tried bean cake a while back and didn't like it at all. Now I'm thinking it might have been because I used black soybeans, and soybeans are a strong tasting bean.

Since I am lowering the caloric density of my diet, and also cannot eat gluten anymore, bean muffins and cakes fit in with my new eating philosphy, and I'll be trying many of the recipes/tips on this thread. Bean cake is a perfect alternative.

Thanks for this thread and I hope folks continue to post more recipes/tips.
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Old 02-22-2010, 04:15 PM   #228
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Nutrition Info for Bean Muffins

Does anyone have the nutritional information for the original bean muffins? Calories, carbs, etc>
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Old 03-09-2010, 03:13 PM   #229
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Have the chocolate version in the oven right now!


I hope I love it!
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Old 11-13-2010, 07:51 PM   #230
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i'v been googling for ALL the bean cake/muffin recipes and found some good variety.
there's a lemony garbonzo cake that looks to be awesome. also healthyindulgences has a yellow cake that has the addition of coconut flour that sounds yum.

one thing i noticed is that some recipes call for baking powder/soda and others have no leavening.
it makes sense to add it but i'm wondering if any of you have made bean bread items w/o any and how it turned out.

sounds like garbonzo beans are a good choice and i always have some around.

if i fall in love w all these items, i'll get out the pressure cooker and prepare my own beans.

my mom used to make waffles from oats and soybeans. they were great. the reciped came from Oats, Peas, Beans and Barley cookbook.
if i remember correctly the soybeans were soaked then frozen. the whole recipe was prepared in the blender.
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Old 12-05-2010, 02:53 PM   #231
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beany goodness.

I made a black bean version of this once before... used great northern beans and made a sort of spice kind of cake. Its tasty. Not my new favorite. But tasty. made it square. I ate a sixth of the cake. That should be okay, right?
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Old 12-13-2010, 05:58 PM   #232
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Originally Posted by RedPanda View Post
Nana Susie - perhaps you were looking for a recipe like this one? I haven't tried it yet, but I know other people like it.

MOCK CORNBREAD

1 2/3 cups cooked white beans
4 eggs
1 teaspoon baking powder
2 tablespoons light olive oil
1/3 cup Splenda

Combine all ingredients in the blender and process until smooth. Pour into an 11 x 7” pan and bake at 200ºC/400ºF about 25 mins until toothpick is clean when inserted in the centre.
I sent a friend of mine a link to this thread, and she wants to try this. She wants to use regular sugar- she is in great shape doing her own thing~ where could I get info on converting splenda amounts into sugar equivalent? Anybody here know?

Alisa
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Old 12-13-2010, 06:52 PM   #233
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I sent a friend of mine a link to this thread, and she wants to try this. She wants to use regular sugar- she is in great shape doing her own thing~ where could I get info on converting splenda amounts into sugar equivalent? Anybody here know?

Alisa
Splenda and sugar are used measure for measure.
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Old 12-13-2010, 07:50 PM   #234
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perfect Rose, thanks
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Old 01-03-2011, 12:38 PM   #235
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i just tried making chocolate bean cake last night and it turned out AWESOME!! much better than i had anticipated.

i followed the original recipe with pinto beans and added 2 heaping teaspoons of dark chocolate baking powder and a splash of sf caramel torani syrup. it rose so welll and came out with a cake-like texture and taste. in the future, i will be reducing the amount of splenda due to the aftertaste. despite this, it was still really yummy. even my sister who HATES beans thought the cake was good until she found out what was in them.
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Old 01-11-2011, 02:40 PM   #236
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I've read this whole thread and there are some great recipes on here! I bought everything I need for the vanilla bean cake except for the baking powder but I'll go and get some tomorrow. Today is Day 1 of the SBD plan for me and hubby... woohoo, I'm feeling better just knowing I'm doing something for my health and myself...
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Old 02-17-2011, 11:23 AM   #237
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I finally got around to making muffins again and they are beautiful.
I used the original recipe but deleted the milk powder and added 2 T coconut flour.
Added about 1/4 t baking soda.
I used erythritol to sweeten so it was less sweet than splenda.
I left out the salt since the canned beans contain salt.
Added the t of cinnamon then grated in some nutmeg and added walnuts.

The crumb is really nice. And they look amazing.
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Old 06-04-2011, 04:38 PM   #238
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Flax bread

I everyone, I'm new to this forum and I wanted to say thank you for all the wonderful recipes. I have a flax bread recipe (I don't remember where I got it) that is amazing but I don't know the stats. I think it's Phase 1 friendly but I would really love anyone's feedback. I'm getting tired of eggs for breakfast so this bread has been helping. It's really yum and I know it has a good amount of fiber.

Flax meal Bread

Dry
===
2c flax meal
1c nuts/etc. *
1/2c Splenda
1tsp baking powder
1tsp baking soda

*I usually use chopped almonds or pecans and sometimes will mix 1/2c nuts with 1/2c unsweetened coconut.

Wet
===
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)

** Try hazelnut or banana, depending on what nuts are used.

Pre-heat oven to 350F.

Mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. Fold dry ingredients into wet and mix well.

Immediately transfer batter to grease-sprayed loaf pan.

Bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.

Remove from pan immediately and cool before slicing.

Store these in plastic container in the refrigerator - they keep just fine for a week.
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Old 06-02-2012, 11:12 AM   #239
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Get out! I am starting Monday on this. Ya'll really can eat this kind of stuff can still lose weight. It sounds dangerously fattening. I am scared.
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Old 06-02-2012, 01:36 PM   #240
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Get out! I am starting Monday on this. Ya'll really can eat this kind of stuff can still lose weight. It sounds dangerously fattening. I am scared.
Just a warning. It's a real slippery slope. You can over-do it quickly, so be careful!
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