The low carb craze has generated many an interesting recipe. The latest I ran across is a cake using black beans to replace the flour. Now, I’m not into low carb so much as I am always looking for alternatives to wheat.
Why avoid wheat you say?
Well, there is research out there that suggests some people can not tolerate wheat. For these people, eating wheat can cause allergic reactions and other ailments such as arthritis and headaches. Read more about wheat at the Weston A. Price Foundation website.
In any case, reducing heavily refined products such as bleached white flour is not a bad idea for anyone.
So how about a chocolate cake with no flour? It’s made by whirling up whole black beans, almond meal, eggs, cocoa, sucanat, baking powder and a bit of butter in a blender and baking. I tried it out today and I have to say it was quite yummy. I didn’t feel guilty after having this ‘bean’ cake either since there was actually some nutritional value to this tasty afternoon treat. Much better for the kiddies as they won’t get that ultra refined carb roller coaster ride and instead have a bit of protein for a more even supply of energy.
I need to make a few adjustments to the recipe as I thought it was a tad dry. After that I think I’ll try and make a carrot cake using adzuki beans as the base. Or how about a white bean blueberry crumb cake…or a pinto bean lemon poppy seed muffin?
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Do you have a recipe?