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-   -   BEAN CAKE (http://www.lowcarbfriends.com/bbs/south-beach-diet/458035-bean-cake.html)

Nana Susie 11-07-2006 07:50 AM

BEAN CAKE
 
I have made this with the white beans and the brown beans. Both turned out good. I am new to all of this. I am told this is a phase 1 recipe. I HOPE this is right.....it has been a saving grace for me!!;)
Basic Recipe:1 15oz. can of white or brown beans. Rinse and drain.
4 eggs (egg beaters work fine also).
1 cup of artificial sweetener ( I used Splenda).
1/4 cup dry milk (helps to make it rise)
2 tsp. baking powder
2 Tbsp. oil
a splash of DaVinci SF syrup

Put all of the above in your processor and beat the heck out of it. The recipes says 5 minutes....I found a couple of minutes was plenty. The mixture will be real thin. It amazed me how it raised and baked. I thought it might not due to how thin the mixture was.....no problem. It raised great! Bake at 350* for 35-45 minutes. (35 worked for my oven). This is so quick and easy to make. It is fun trying different ways of making it.

Different ways I have made this:
Choc. peanut butter cake. I made this with the brown beans. I added 2 tsp. of cocoa, and a splash of vanilla DaVinci to the batter. After putting it in the pan to bake I took 2 tsp. of peanut butter and mixed a little DaVinci syrup in to thin it a little. Any flavor such as vanilla, marshmallow, or peanut butter flavor will do. I dropped drops of the PB mixture over the top of the cake and baked. YUMMY!!!!!! Good warm or cold!

Pumpkin Cinnamon cake: I made this in a bread pan. It is nice to have in the mornings I think. I call this a bread:) . I used the brown beans. To the batter I added 2 tsp. of pumpkin pie spice and a splash of Spice syrup. After putting the batter in the pan, I sprinkled over the top a mixture of Splenda and cinnamon, along with a few toasted sliced almonds. YUMMY!!!!!

White cake: I have only made this once. You can add all kinds of DaVinci syrups. Cookie Dough, Peanut butter, Coconut,pineapple, French vanilla, Spice, etc.....I used the vanilla syrup and added some spices to the top of the cake aloong with a little peanut butter drops. . It turned out good also.
Just use your imagination and have fun!

Nana Susie 11-12-2006 04:59 PM

Come on.....someone get brave and try this! It is REALLY good!! Just sounds really strange...

rose1 11-12-2006 06:40 PM

When you say brown beans, what kind are you using?

Nana Susie 11-12-2006 07:48 PM

I am talking about canned brown beans..........anyway that is what we call them here in Oklahoma:rolleyes:

rose1 11-12-2006 09:14 PM

Like Boston baked beans? That's the only brown beans I can think of. :dunno: I'm not picturing them. What kind of white beans- great northern? or cannellini?

SNuGGiE 11-12-2006 09:17 PM

pinto are brown aren't they? Thats what I pictured when she said 'brown beans.' I bet it is better w/ the white beans anyway. I was gonna try it w/ great northern beans when I get a chance. I made a black bean cake once and I didn't like it.......so I'm skeptical......but it sounds so good I have to try.

Nana Susie 11-13-2006 06:55 AM

That's it!!!!!!!!!!! Pinto!!:up: I couldn't think of that!! I had used all of my beans and I didn't have any label to check. I have read that it doesn't really matter if they are navy or great northern. For you chocolate lovers be sure and give the pinto beans a try.:clap:

rose1 11-13-2006 09:34 AM

Geez, I feel like such a nut. :doh:

RedPanda 11-13-2006 09:56 AM

Bean cakes rule! No flour, no sugar and very filling. What's not to like?

Here's one of my favourite recipes I adapted from another South Beach Board. It's great! It makes 8 chewy, fudgy, guilt-free brownies. They freeze well too.

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
cup granular Splenda

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

Preheat oven to 180C/355F. 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

Nana Susie 11-13-2006 11:14 AM

I made these brownies this weekend. They are great!!

KarbieGrl 11-13-2006 11:48 AM

One question that may be kind of stupid...do bean cakes give you the toots?
:dunno:

Nana Susie 11-13-2006 11:49 AM

Red Panda.....I just re read your brownie recipe...the "chewy" caught my attention and I realize your recipe is a little different. My brownies are more cake like in texture . I will be trying your recipe for sure!!! It sounds great:up: .

Nana Susie 11-13-2006 11:51 AM

No they don't!! I am so amazed!!!!!!!! You rinse the beans and drain them. I am told that is the key. Hubby or I haven't had any problems in that area with it.:p

mlmagic 11-13-2006 07:58 PM

sounds like a lifesaver for a sweet addict that is trying to get back on phase I...is this phase I friendly?? I would think so?? What is the texture like when you eat it? Do you taste beans??:confused:
Thanks,
Lysa

RedPanda 11-13-2006 08:46 PM

Quote:

Originally Posted by mlmagic (Post 7739633)
sounds like a lifesaver for a sweet addict that is trying to get back on phase I...is this phase I friendly?? I would think so?? What is the texture like when you eat it? Do you taste beans??:confused:
Thanks,
Lysa

Lysa - yes these are Phase 1 friendly (no grains). And no, you don't taste beans at all. And because they're made with "real food" (ie no empty calories) they're filling too. :D

mlmagic 11-13-2006 10:33 PM

Quote:

Originally Posted by RedPanda (Post 7739781)
Lysa - yes these are Phase 1 friendly (no grains). And no, you don't taste beans at all. And because they're made with "real food" (ie no empty calories) they're filling too. :D

Thanks Panda
I am new here and am so excited about all the info!!:kicking:

SNuGGiE 11-16-2006 08:55 PM

I have a question about the bean cake. Could you make it into a bread by omitting the splenda? Have you ever tried making it like that? or w/ garlic or something?

Joycelyn 11-16-2006 09:44 PM

Thanks so much for these recipes. Although I'm not on South Beach (I'm on the Insulin Resistance Diet), I've been wanting to try bean brownies for quite a while. These recipes look great. I have heard bean brownies are quite tasty!

Nana Susie 11-17-2006 06:25 AM

I made some bean bread yesterday with the white (navy) beans. I put some dry orange jello in the mixture. It wasn't enough and didn't have a strong flavor of orange but hubby really liked it and mentioned that the texture really reminded him of cornbread. Somewhere.....I can't find it yet, someone had a bean type corn bread. I wonder what it would taste like using the white beans without the Splenda and add some garlic and onion spice? Let me know if you try it and how it turns out...............I have to go shopping before I can make any more. I am out of eggs and beans!!:cry:

Loretta V 11-18-2006 04:41 PM

What kind of pan did you put your Bean Cake into????

It sure sounds interesting. I want to make it just to see and taste how it turns out.

Nana Susie 11-18-2006 07:56 PM

I have used a 8x8 brownie type pan, and also I have made it in a bread pan and muffin pans.

Loretta V 11-20-2006 10:02 AM

Well the job is done. I made mine according to the original recipe with no other additives. I used my muffin top pans and made 12 of them.
Interesting taste and texture. The texture is similar to the Shanny cakes you make with eggs and oatmeal.

Not sure though if I will make them again. They seem to be sort of "bitter".
I used a combo of sugars. Will have to taste more of them before I make a real judgement .

Tylar_Connar 11-20-2006 01:47 PM

hmmm............

Loretta V 11-20-2006 02:11 PM

DH sure liked his muffin. Said they tasted great. He did not find the taste odd.

Nana Susie 11-20-2006 07:11 PM

I used white beans today and added peanut butter. Hubby really likes them. Most of the time I make them in a 8x8 brownie pan. For me they really hit the spot. One of my favorite kind is using white beans with pumpkin pie spice and DaVinci Spice syrup. I am having it for dinner on TG. Loretta, maybe if you give them another try. They have really been a blessing during some tough days for me! Today was one of those day.:rolleyes:

RedPanda 11-20-2006 07:53 PM

Quote:

Originally Posted by Nana Susie (Post 7758170)
Somewhere.....I can't find it yet, someone had a bean type corn bread.

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 200C/400F about 25 mins until toothpick is clean when inserted in the centre.

Nana Susie 11-20-2006 08:07 PM

Yes that is the one!!!!!!!!!!!! Thank you so much!:console: It will be beans and "cornbread" tomorrow evening!!;) I will let you know how it turns out.

RedPanda 11-20-2006 08:19 PM

Quote:

Originally Posted by Nana Susie (Post 7773732)
I will let you know how it turns out.

Please do. :)

Nana Susie 11-21-2006 07:42 PM

ok....I made the mock corn bread..........well it looked like corn bread in the pan!! It didn't taste anything like corn bread, but I didn't think it would. It wasn't bad at all. It was sweet tasting. Just kind of plain tasting. One day I may get brave and make some without Splenda. Maybe add a little salt and seasonings.

RedPanda 11-22-2006 05:20 AM

Quote:

Originally Posted by Nana Susie (Post 7778434)
ok....I made the mock corn bread..........well it looked like corn bread in the pan!! It didn't taste anything like corn bread, but I didn't think it would. It wasn't bad at all. It was sweet tasting. Just kind of plain tasting. One day I may get brave and make some without Splenda. Maybe add a little salt and seasonings.

Thanks for reporting back! I always wondered what it would taste like. Maybe it would be good without the Splenda and with some finely chopped rosemary - which goes well with white beans. :D


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