Soak 2 cups dry of white beans overnight in double the amount of water.
Next day, rinse well and cook until tender.
(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)
Cool to room temperature and add the following to a food processor and puree well:
- 2 cups cooked beans (use white for vanilla)
- 6 eggs
- 3/4 cup maple syrup or sucanat (reduce to 1/3 cup and add a cup of blueberries for breakfast muffins)
- 1 tsp vanilla extract
Add:
- 1/4 cup slightly warm coconut oil (so that it is liquid)
- 1/3 cup sifted coconut flour
- 1/2 tsp Celtic salt
- 1 tsp baking soda
- 1 ½ tsp baking powder
Puree again
Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil. (I just used my stoneware muffin pan, greased with butter.)
Bake at 325 degrees for about 30 minutes. Check to see if toothpick or knife inserted comes clean
(Cupcakes take about 20-22 minutes)
I love this cake! I've made it three times now and have added a banana and the blueberries for breakfast muffins. Thanks!
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