I’m sure you all saw how NYC got slammed with snow and wind this past Saturday. It was convenient to be snowed in on a weekend. We were ready for it. I planned to knit, bake and enjoy the beauty of the snow. Which I did. I made another bumpy hat. This one is less slouchy and more bumpy. My daughter modeled for me, much better than those weird angled selfies!
Bean Cake. I found a garbanzo bean cake recipe in an old Mexican cookbook. Folks today are baking with beans for GF and other health reasons, I was surprised to see it as an old fashioned, traditional cake.
The basic recipe:
2 10oz. or 1 19 oz. can garbanzos
1 cup sugar
1 tsp. baking powder
Bake at 350 degrees in a loaf pan for about 50 minutes
I have been tweaking and messing around with this. It is very adaptable to all kinds of flavors. You can add a grated apple, banana, vanilla, lemon, coconut, ginger, espresso powder, cocoa, cinnamon...you get the idea!
I also made a chocolate one with black beans instead of garbanzos, it was really good and less “beany”. The garbanzos do have a distinct flavor that some people won’t like. I have tried white beans and they are milder. If you are trying to hide the fact that you are eating beans go with the white or black beans over the chick peas.