Beans: A “Secret” Ingredient For Moist & Slimming Cakes

– Contributed by – Kelley Herring, CEO & Editor-in-Chief of Health-e Enterprises and writer of the award-winning book “Guilt Free Desserts”.

Banana-Buttermilk-Brown-Sugar-MuffinsYellow cupcakes made with cannellini beans? A chocolate cake made with chickpeas?

You read it right! Beans are one of the “secret” ingredients you’ll find in many of our dessert recipes in Guilt Free Desserts. Used properly, they provide a light, springy structure, moisture and tenderness to baked goods.

One word of caution:

Some baked goods made with beans can have a slight “beany” flavor for up to 12 hours after baking. This flavor will dissipate, so be patient. It’s worth the wait. Along with canned beans, bean flours are another good option to have on hand.

Because bean flours are dense, try adding bean flour for up to 25% of your gluten free flour mix.

Here are the most popular bean flours and how to use them:

– Garbanzo Bean Flour: Use 7/8 cup to replace 1 cup of wheat flour in baked goods.
– Black Bean Flour: Use as part of your baking mix for chocolate cakes and brownies.
– White Bean Flour or Fava Bean Flour: Mild in taste, white bean flour or fava bean flour are suitable for use in most recipes calling for white flour. Substitute 1/4 of the white flour for bean flour.

Get creative with canned beans, bean flour and nut flours in your baking!