I've heard of using strange things in making baked goods. Such as Tofu Pumpkin Pie, photographed as the middle pie. That recipe came from "The American Vegetarian Cookbook" by Marilyn Diamond. I love this cookbook for it's resourceful use of non-dairy and non-animal products. There are countless ways to include alternative options in your daily meals, and Diamond does a great job of letting us know what she has to offer.
The recipe below is the latest in our kitchen this evening. I have to give credit to a customer at the co-op where I'm employed, for giving me this recipe from around town, I guess. I've gotten around to making it, six months later.
1 1/2 c. cooked black beans or 15 oz. can, rinsed and drained.
1/4 c. cocoa
1/2 c. egg whites or 2 eggs
1/2 c. blue agave nectar or honey
1/2 c. self-rising flour or 1/2 c. flour with 1/4 t. baking soda and 1/2 t. baking powder
2 T. vanilla
4 T. mini choc chips or semi-sweet regular choc chips.
in a blender puree until smooth the beans, eggs, agave and vanilla.
add cocoa, flour, b. powder. blend til smooth. throw in the chips and chop til coarse.
pour in 8/8 papered or greased and floured pan. bake 350 for about 20 min or until
pick comes out cleanish.
-----
As the winter goes, you know, these things happen: Broken Dish, just as you're getting out the door. Well, lesson learned, in any case; don't try to carry too many things! Ah.... Anyhow, I had one crunchy bite of these before chucking them. I used the non-self rising flour, and I think that affected the taste. I didn't really enjoy them as much. I'll try it again, when I have a few other, different ingredients. Overall, you wouldn't know they were inclusive of beans. I think it could also be good to try chunks of white chocolate for a different flavor. 
No comments:
Post a Comment