White Bean Lemon Poppyseed Bundt Cake {Gluten-free, Low-glycemic}
Author: Jaime @ Slightly Steady
Recipe type: Dessert
Cuisine: Gluten-free, low-glycemic, diabetic friendly
Serves: 12
- 3 cups fresh white bean flour
- ½ cup almond flour (I grind my own from leftovers from making almond milk)
- 2 cups xylitol (or Splenda or white sugar if you wish)
- 1-2 tsp. powdered stevia
- ½ tsp salt
- 3 eggs
- 1½ cups almond milk (or milk of choice)
- ½ cup lemon juice
- 1 cup melted butter
- 1 Tbsp poppyseeds (or chia seeds for added nutritional benefits)
- 2½ tsp. lemon extract
- 2 tsp. vanilla extract
- 1 tsp. butter flavoring
- 1½ tsp lemon zest
- Glaze ingredients: ¼ cup butter
- ¼ cup lemon juice
- ½ tsp lemon extract
- ½ tsp vanilla
- ½ tsp butter flavoring
- stevia to taste
- Whisk together eggs, milk, melted butter, lemon juice, sweeteners, poppyseeds, lemon zest, and flavor extracts.
- In a separate bowl, blend together flour, baking soda, and salt. Add to wet ingredients and blend just until combined.
- Pour into a greased bundt or tube pan and bake on 350 for 60 to 70 minutes.
- Allow cake to cool for ten minutes before removing from pan to a wire rack.
- In a saucepan over low heat, combine glaze ingredients. Allow to cool to just above room temperature, then drizzle over cooled cake.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/white-bean-lemon-poppyseed-bundt-cake-gluten-free-low-glycemic/
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