As much as I love legumes in all their forms – beans, chickpeas and lentils, I had never thought to include them in my sweet baking adventures.
That was until I picked up a copy of Kelly Herring’s fab little ebook ‘Guilt-Free Desserts‘
As soon as I read her cupcake recipe with a can of beans in it, I just had to try it.
My Irishman was very skeptical when I told him I was literally ‘baking beans’ into cupcakes. And to be honest I couldn’t blame him.
Surely these were going to taste weird.
When they came out of the oven, they looked soo good. I couldn’t resist. Of course, lurking among the lovely sweet vanilla flavour there was a definite bean thing going on.
So it was easy to pack them away and wait until the next day for the beany flavour to vanish just as Kelly had instructed.
And to my surprise, it did!
We’re talking super moist cupcake goodness that you’d never in a million years guess the main ingredients.
A little bit of baking magic.
guilt-free vanilla cupcakes
Adapted from Guilt-Free Desserts.
1 can cannellini beans (400g / 14oz), drained & rinsed
100g (3.5oz) butter
140g (5oz) stevia + erythritol, I used Natvia brand
2 teaspoons vanilla extract
40g (1.4oz) coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda (baking soda)
1. Preheat your oven to 180C (350F). Line 9 muffin holes with papers
2. Whizz beans, butter and stevia in a food processor until light and fluffy.
3. Add eggs and vanilla. Whizz until well combined.
4. Add coconut flour, baking powder and bicarb soda. Whizz until smooth.
5. Divide between muffin papers. Bake for 25 minutes or until golden and springy to the touch.
6. Cool. Stand for at least 12 hours in an airtight container to allow the ‘beany’ flavour to dissipate.
I’m throwing in a FREE copy of the ‘Stonesoup Guide to Guilt-Free Baking’ for anyone who purchases Guilt-Free Desserts for a limited time.
1. Purchase a copy of Guilt-Free Desserts over here:
2. Follow the link below to enter your details to be emailed the download link for your FREE bonus: