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White Bean Gingerbread

You've heard of black bean brownies? Here's another take on the same idea: Cannellini (white kidney bean) gingerbread.

This recipe is based on the one for black bean brownies from the South Beach Diet Super Quick Cookbook, adapted and modified after a study of gingerbread recipes. Nutritionally, I think they're comparable: the only questionable thing might be the molasses, which raises the sugar and carbohydrate grams. But these also have more protein per serving than the black bean variety.

Ingredients
1 can (15.5 ounces) cannellini beans, drained and rinsed
4 large eggs
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
1 cup granular sugar substitute (I use Splenda, the 1-for-1 for sugar kind meant for baking)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
2 tablespoons dark molasses

Directions
Heat oven to 350 degrees F. Oil an 8x8 baking pan, or line with two crossed strips of parchment paper, sprayed with cooking spray.

Combine all ingredients in a food processor and process until smooth.

Scrape the batter into the pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out smooth. Cool pan on a rack.

Cut into 16 pieces.

Nutrition Info
Calories: 66.7
Total Fat: 3.0 g
Saturated: 0.5 g
Cholesterol: 50 mg
Sodium: 159.7 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.5 g
Sugars: 3.0 g
Protein: 3.5 g

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