Thursday, 17 May 2012

Beans beans beans.

I've been trying to eat less soy and fake meat products lately. Which means I'm adding a lot more beans to my diet. It's super easy thought since I love beans and I love challenging myself to make new/different things.

There's this cafe in my hometown that made this delicious chocolate garbanzo bean cake. Every time I went there, I would get a slice of this cake. It never seemed healthy or anything less than indulgent.



Well, it's been a long time since I've had any garbanzo bean cake since it was not vegan. (Eggs!) But today I decided that instead of daydreaming about it everyday, I would just veganize it. I used this recipe and just changed a few things. Obviously instead of eggs, I used an egg replacer. (The brand I use is PaneRiso since it's the only kind I ever see in stores.) As well, I used agave instead of white sugar. Mainly because I didn't have any white sugar. I barely use it anymore so I always forget to buy more. All I did for the conversion is I used just over 1/2 cup of agave, and I took out 1/4 cup water from the recipe. (Basically, I just used 1 tbsp of water per "egg" as opposed to 2 tbsp.) I also baked mine in a cupcake pan, which I greased and dusted with some cocoa powder. They turned out so cute! And quite delicious. I'm going to try freezing some of them to see how well they freeze, but I'm super happy with the result.

I can't wait to have these with some berries and powder sugar for dessert tonight!


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