This is really good and wonderful for using new fall apples!
Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs plus 1 yolk
6 Tablespoons coconut oil
1/2 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour (may need a bit more if batter is too soupy)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups diced apple (I use 1 large Granny Smith)
Method:
Puree pinto beans with 3 whole eggs and the 1 egg yolk.
Beat the coconut oil, honey and vanilla together and then add the remaining two eggs, one at a time, beating well, then add to the pureed bean mixture.
Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.
Fold in the diced apple.
Pour the batter into a greased parchment-lined 10-inch spring form pan.
Bake at 325 for 45 minutes.
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