{Guest post by Jaime of Slightly Steady}
Whether you’re trying to limit your gluten intake, your carbohydrate intake, or both, you’re probably looking for recipes to replace your favorite foods – and unless the recipe tastes pretty dadgum close to the “real thing,” it’s not really going to hit the spot, is it?
Unfortunately, a loss of thyroid function {and the accompanying weight gain} means that I really can’t have “the real thing” anymore. If I am having a craving for a comfort food, I need to come up with something to satisfy that craving that *doesn’t* have the gluten and carbs!
*This* is why I needed a grain mill so badly! My family’s teensy tiny food budget won’t allow me to buy the super-expensive gluten free products, or even the gluten free baking mixes. Even if I could afford to be constantly purchasing top-dollar items, I *still* couldn’t eat more than a few nibbles without “cheating” on my low glycemic weight loss plan. I’ve been working way too hard to allow a craving – even a bad one – to derail me now that I’m finally getting results! For that reason, I’m really not big on cheating – not if I can have something that tastes almost exactly like “the real thing” even though it’s far, far healthier for me!
I adore any type of cake or cookie – and I adore warming, spicy flavors – so I decided a nice, fluffy, cinnamon-and-gingery spice cake would really hit the spot! It was quick and easy to throw together, too. Hot from the oven, this cake is absolute heaven. Since it’s made from super-filling beans, it’s hard to overindulge in this cake. You might *want* a second slice, but good luck shoveling one down when your tummy feels full and satisfied from just one!
I meant to frost it first, but it smelled SO good – and tasted as good as it smelled! We had it for lunch – which is legit, because it’s got beans, eggs, and healthy fats.
First, I ground up a package of Great Northern beans with my Wondermill (any type of white bean will do). One 2 lb. bag of white beans will make *plenty* of white bean flour – I initially ground the flour to make Basic White Bean Cookies, and even though I made a double-batch, I still had plenty leftover to make this cake (and I still have *more* in the storage container. I’m going to have to find a use for it – probably another dessert, since that’s my main food group).
Here’s the finished product, topped with cream cheese icing. NOM!!!
- 2¾ cups white bean flour (sift first for lighter texture)
- 2 cups xylitol (if not low glycemic, you can use 1¾ c. sugar instead)
- ½ tsp stevia powder (if using sugar instead of xylitol, do not add stevia)
- 1½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 Tbsp. ground cinnamon
- ½ Tbsp. cloves
- ½ Tbsp. nutmeg
- 2 large eggs
- 2 teaspoons vanilla
- ½ cup melted coconut oil
- 1 cup milk of choice (I used almond, but cow's milk, rice milk, or any other type would work as well)
- 1 cup boiling water
- Mix flour, sugar, baking powder, baking soda, salt, and spices.
- Add in eggs, vanilla, oil, and milk.
- Mix in water.
- Pour into a greased 9x13 cake pan, or two 8 in. round cake pans.
- Bake at 350 F for 25-30 minutes.
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