GARBANZO BEAN CHOCOLATE CAKE (GLUTEN FREE!)
A very good high-protein alternative to flourless chocolate cake. Give it a try!
Provided by CCUMMINS
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
- Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
- Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 229 calories, Carbohydrate 36.8 g, Cholesterol 62 mg, Fat 8.5 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 180.4 mg, Sugar 24.7 g
POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
GARBANZO CAKE
I have not made this recipe myself. It is from a Mexican cookbook that I keep in my classroom. I have had students make this recipe in the past, and it is moist and delicious. You would never guess that it contained garbanzo beans (chick peas) The cookbook describes the cake's texture to be like that of Christmas pudding. It suggests slicing in thin slices and serving with fresh mango or pineapple and a spoonful of yogurt. We tried it plain, in thicker slices, and it was delicious. It contains no flour, so it would be perfect for wheat-free diets. The recipe states that it serves 6, but since it is a whole loaf, I've changed it to 12 servings.
Provided by SrtaMaestra
Categories Quick Breads
Time 1h50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine topping ingredients in a small bowl.
- Preheat oven to 350.
- Drain the chickpeas thoroughly in a colander, and rub them between the palms of your hands to loosen and remove the skins.
- After separating and discarding the skins, place the chickpeas in a food processor and process until smooth.
- Spoon the puree into a bowl and stir in the eggs, sugar, baking powder, cinnamon, orange zest, and orange juice.
- Grease and flour a 1 pound loaf pan.
- Pour the cake mixture into the loaf pan. Level the surface and bake 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven, and let stand in the pan for 10 minutes. Remove from pan, place on wire rack, and sprinkle with cinnamon sugar topping to taste. Reserve remaining cinnamon sugar (if any) for another use.
Nutrition Facts : Calories 166.3, Fat 2.2, SaturatedFat 0.6, Cholesterol 70.5, Sodium 195.1, Carbohydrate 32.9, Fiber 2.4, Sugar 21.6, Protein 4.5
GARBANZO CAKE (TORTA DE GARBANZOS)
Sweet chickpeas?Well,it's definitely unique,but it's also really good.it's dense,moist,and very sweet. This is probably kin to burfi or halva way back on the family tree-my guess is this is a recipe introduced by the Moors and adapted by the Spanish. Cooking your own chickpeas is preferable since they will always have a fresher nuttier taste and canned ones can be tinny.That being said, the recipe won't be a disaster if you use them.Definitely do not make these with leftover chickpeas that have already been seasoned with something savory.And yes,you should go ahead and skin them,it's worth the trouble. This has a lot of orange peel and is very sweet;if you like you can reduce the sugar down to about 3/4 cup and it should still turn out great.Adapted from original recipe in the Practical Encyclopedia of Mexican Cooking.
Provided by strangelittlebeast
Categories Dessert
Time 1h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350F .Grease a small loaf pan.
- Place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.Run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.Drain the chickpeas well.
- Blend the chickpeas to a puree in a food processor or blender.
- Beat the eggs thoroughly and add to the chickpeas.Add 1 cup sugar, 2 teaspoons cinnamon,and baking powder.
- Zest the orange,finely avoiding the white pith;add this as well as the juice to the mixture and mix well.
- Pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.Let cool for about 10 minutes.
- While the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.When the cake is cool,sprinkle with the cinnamon sugar.
- Cut into small brownie-sized squares or slices about 1''.Serve in small portions cold or at room temperature for best flavor.
Nutrition Facts : Calories 248.7, Fat 3.2, SaturatedFat 0.9, Cholesterol 93, Sodium 305.6, Carbohydrate 49.3, Fiber 3.8, Sugar 31.3, Protein 6.9
ORANGE SPICE GARBANZO CAKE
Spicy and moist, you won't believe this cake contains garbanzo beans (chickpeas). The batter is runny so don't worry.
Provided by Jaz
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
- Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.
Nutrition Facts : Calories 105 calories, Carbohydrate 19.4 g, Cholesterol 55.8 mg, Fat 1.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 215 mg, Sugar 11.7 g
CHOCOLATE GARBANZO BEAN CAKE
I actually saw this mentioned on a Weight Watchers board and found the recipe online. I didn't find it on RecipeZarr, so I thought I would add it. My friend calls it Chocolate F*rt Cake! It is different and one way to get some fiber in your diet. I am sure you could play around with an egg substitute and Splenda.
Provided by beth2440
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Puree in food processor till smooth the beans and eggs.
- Add the baking powder and sugar, pulse till smooth.
- In a microwave safe bowl, melt the chocolate chips, stirring often till smooth.
- Add to food processor, pulse till smooth.
- Pour into a greased and floured 9 inch cake pan.
- Bake at 350 degrees for about 40 minutes.
- Dust with sugar if you like.
- *I could not find a 19oz can of beans, so I used about 2 cups.
- *I also added a splash of vanilla flavoring.
- *I also 'floured" my pan with dark cocoa.
Nutrition Facts : Calories 227, Fat 8.5, SaturatedFat 4.3, Cholesterol 70.5, Sodium 175, Carbohydrate 36.1, Fiber 3.2, Sugar 24.1, Protein 5.2
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- Mix the flour, salt, sugar and baking powder in a food processor. Add the pieces of butter and pulse until mixed.
- Add the water and mix until dough starts to form. Form a ball with the dough and knead. Place the dough in bowl, coat with small amount of oil, cover and let rest at room temperature for about an hour.
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