Monday, March 26, 2012

Mystery Ingredient Recipes, Part 2

I love this coffee cake! I honestly never thought that I'd ever eat a coffee cake like this post-Gluten Free. And this was a definite success, even with my non-GF friends!! That makes me smile :) And the mystery ingredient? White beans.

The recipe is from this post at the Spunky Coconut. I've been wanting to try her vanilla bean cake for a while, and then when I saw the coffee cake, I couldn't resist. I don't have liquid stevia, so I substituted it for agave nectar (It is grain-free, but not Paleo, due to the beans, which are legumes).

Cake Batter

In a food processor, combine:
2 cups (1 can) cooked white beans (Navy or Great Northern), rinsed and drained
6 eggs
1/2 c. agave nectar
1 t. vanilla extract

Process well.
1/4 c. coconut oil, liquified
1/3 c. coconut flour
1/2 t. sea salt
3/4 t. baking soda
1 1/2 t. baking powder

Puree well. Pour batter into greased 13x9" pan.

Crumble Topping:
Puree well in food processor:
3 c. walnuts
2 T. coconut oil
1/3 c. coconut palm sugar
1 T. cinnamon

Spread the crumble topping over batter. Using fork or knife, swirl the topping into the batter, then pat down the topping. Bake at 325 degrees F for 25 minutes, or till knife inserted comes out clean.

Great hot or cold from the refrigerator. Store in refrigerator after the first day.

1 comment:

  1. I wish I was there to be a taste tester!