No Beans about it, It's tasty!

On a rainy day following a nice hearty chicken and quinoa soup I followed it up with a delicious, flour-less cake. The secret ingredient? You guessed it: Garbanzo beans or Chick peas. (For nutritional information of these unassuming little beans, click here) Garbanzo beans, or otherwise called Chick peas are usually eaten in salads or as hummus. Both of these options I love, but I bet you never tasted them like this.

Now, I certainly could not put it in front of my children and say, "Here is a nice slice of chick pea cake." They would have decided that it was yucky followed by taste tests which include dramatic cringes and faces pulled in very creative, disapproving ways.

My daughter did not like it as much as the Black bean brownies, and my son liked it MORE than the black bean brownies, either way, there is no other way I can get a bean of any sort into their mouths. ( Other than making Black bean brownies) They eat it with a little bit of Vanilla Ice Cream, but my husband and I ate it with English Double Devon cream. Yes it is full fat, but it is the ONLY thing without any sugar added. Since we are having the cake as a treat, once in a while is not a huge deal. I served it with sugar free strawberry puree and a small chunk of 90 % Dark Chocolate. For those who are recovering sugar addicts, this will do the trick. I developed a sugar free recipe and there is one for those who can tolerate sugar well without losing control. This cake is full of fibre and protein and although it feels like you are cheating, it is full of good nutrients. For a VEGAN option, substitute the eggs with ground flax seed and hot water. For each egg you need 1 Tbsp ground flax and 3 tablespoon hot water. Click here for more instructions and information. And instead of the Devon cream, use organic canned coconut cream.

This cake is gluten free and sugarless.
*See optional substitutions for those who can tolerate sugar.

Chocolate G-Bean Delight
by Melony Teague

1 Can of Garbanzo Beans, rinsed and drained
4 Organic Eggs
2 Tbsp Coconut Oil
5 tsp Cocoa powder, unsweetened
1 tsp Pure Vanilla Extract
1/2 tsp baking powder
pinch of salt


6 - 8 Pitted Honey Dates and 4 tsp Coconut Sugar*
( Or substitute 3/4 cup sugar)

Method:

1. Line a 8 inch pan with parchment paper and spray it.
2. In a food processor blend the beans and dates with the coconut oil and eggs until smooth.
3. Add Cocoa powder and Vanilla Extract.
4. Add Baking Powder and salt and when smooth scrape out into lined and sprayed pan and smooth the batter to make it level. The mixture will be dense.
5. Bake for 40 minutes at 350 degrees Fahrenheit or 175 degrees Celsius. Do not over bake.When done cool on baking rack for at least 20 minutes. Slice and serve. IF there are leftovers, store in airtight containers or freeze. Allow to cool fully before packing away the leftovers and try not to eat another bite!

Serve it with a chunk of 90 % Dark chocolate or sugar free unsweetened chocolate if you prefer.
( For the antioxidants of course. Dark Chocolate is a super food after all!)

Here comes the part that you just don't have to tell anyone.
For the strawberry puree I used organic baby-food that was well chilled. It comes in a jar and is sugar free, could not get easier and it really is very tasty. Please check the labels to make sure no sugar has been added.

In fact, if you prefer you could serve it with Organic pear and black currant puree too. Your choice.

If you are still not satisfied, drizzle some nut butter over the whole thing and enjoy!

Either way you choose to garnish this delight, it is best served after a light meal, like soup or salad.

Note: If you have already cut down on your sugar intake you will find the sugar free version amply satisfying and sweet. My husband on the other hand had not been cutting down on his sugar and to him, not having his taste buds cleansed and adjusted, it was not sweet enough.

If you are in the same boat as he is, I suggest you start off making it with sugar and each time cut down on the amount of sugar you add and increase the dates.

This is definitely a winner in my home and I will be making it more often along with the black bean brownies.

 By Melony Teague
www.melonyteague.com 

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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children. She is a Master Swimmer and dabbles in running occasionally, as long as it is on the treadmill where she can multitask while doing so.