Tuesday, May 11, 2010

Yellow Cake with Bean Fudge Frosting

I have developed a habit using beans in dishes other than soups or entrees. Beans are very versatile for making desserts. I have made a few brownies, corn muffins and now a cake with chocolate bean frosting.

Yellow Cake with Bean Fudge Frosting

Ingredients
Cake
1 box Betty Crocker Gluten Free Yellow Cake Mix
1/2 box Jell-O Instant Vanilla Pudding and Pie Mix
1 tsp Authentic Foods vanilla powder ( I do not recommend extract)
1 stick (8 tbsp) butter
3 eggs
2/3 cups water + 1 tbsp
Bean Fudge Frosting - courtesy of the Idaho Bean Commission (Idaho Bean Fudge)
1/2 (15-ounce) can pinto beans, rinsed and drained
1/2 cup cocoa powder
1/3 cup butter, melted
1/2 Tbs Vanilla Extract
2 cups powdered sugar
1/2 cup chopped walnuts
1/4 tsp cayenne pepper, optional
Procedures
Cake

1. Combine all cake ingredients and stir to mix. Beat for 3 minutes, scraping the bowl to include all batter.


2. Pour 1/2 of batter into an 8 - 9 inch Oil (Pam)sprayed shiny pan. Repeat with the remainder of the batter.
3. Bake for 28 minutes in a 350 F oven (2nd rack from bottom), rotating pans after 10 minutes. Move pans up to next rack (2nd from top) after edges are browned. This is assuming that your oven has five rack positions. Remove from oven when a toothpick inserted in center comes out clean or if top is pressed and it springs back.
4. Place one layer on a serving plate. Place the other top down on parchment paper or a wire rack. Allow to cool about 1 hour on counter top.

Bean Fudge Frosting

1. While cake is cooling, puree beans with butter in a food processor until smooth; transfer to a bowl.
2. Add cocoa, cayenne pepper, powdered sugar and vanilla; beat 3 minutes until thoroughly mixed. Stir in nuts. If it will not be used within 1 hour, keep in refrigerator.

3. Cool cake layers until barely warm (about 1 hour). Spread 1/3 of frosting over the top of the bottom layer.

Place the next cake layer over the frosted layer and press down to secure it. Spread the remainder of the frosting over the top of cake.
4. Optionally spread it around the sides, if desired. Sprinkle with Chocolate sprinkles.
5. Serve immediately or refrigerate.

Servings: 12
Yield: 1 2- layer cake
Nutrition Facts
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 330.42
Total Fat 17.87g
Saturated Fat 9.12g
Cholesterol 86.75mg
Sodium 133.81mg
Potassium 142.57mg
Total Carbohydrates 40.66g
Fiber 2.36g
Sugar 18.81g
Protein 4.87g

Friday, May 7, 2010

Breakfast Muffins - gluten free

This was my attempt at a muffin suitable for breakfast with nutrients and a low glycemic load. I mixed as I wrote, so there are no step by step instructions for this recipe.
printable copy

Breakfast Muffins - gluten free
Dry ingredients
1/2 cup oat flour
1/8 cup brown rice flour
1/4 cup buckwheat flour
1/8 cup sorghum flour
1 Tbsp tapioca starch
1 Tbsp arrowroot starch
1 Tbsp dry milk powder
2 tbsp chopped pumpkin seeds
2 tbsp chopped sunflower seeds
1/2 tsp vanilla powder
1/8 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp xanthan gum
Wet ingredients
1/4 cup fat free yogurt
1 Tbsp grapeseed oil
2 tbsp egg substitute
2 tbsp Splenda brown Sugar Blend for Baking
2 tbsp Sweet Dreams Brown Rice Syrup
1/4 cup water

Procedures
Use a food processor or chopper to chop the nuts.
1. Combine all dry ingredients in a lidded container and shake to combine
2. Mix all wet ingredients in a mixing bowl until completely combined. Stir in dry ingredients until completely mixed.
3. Grease a 6 cup regular sized muffin tin with shortening. Divide the batter evenly among the muffin cups.
4. Bake at 350 F for approximately 25 minutes. When the edges are browned, the muffins are done.
5. Remove from oven and serve with your choice of butter or jams.

Servings: 6
Yield: 6 muffins

Nutrition Facts
Serving size: 1/6 of a recipe
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 168.15
Total Fat 6.26g
Saturated Fat 0.79g
Cholesterol 0.93mg
Sodium 151.86mg
Potassium 145.48mg
Total Carbohydrates 23.6g
Fiber 2.45g
Sugar 4.7g
Protein 5.15g

The assumption is that all ingredients used to create this recipe are gluten free.  Brown rice syrup is reported to have a glycemic index of 30 compared to 'regular' honey at 80.

Sunday, May 2, 2010

Coconut Cheesecake Bars - with Toasted Oatmeal Crust

Over the past weekend, I rolled into baking mode, so I have been baking up a daily storm. Monday, it was Coconut Cheesecake Bars. My sister Barb sampled four items and said the cheesecake bars were at the top of the list.

My friend Shirley told me once that she couldn’t eat my food, because of the sugar and fat. So this is for you Shirley.

These bars use Splenda, reduced fat cream cheese, (and/or) reduced fat sour cream and oatmeal.

I have made two versions, substituting sour cream for 1/2 of the cream cheese and using brown rice syrup for part of the Splenda Brown Sugar Blend. The brown rice syrup provides moisture to the crust. Brown rice syrup is reported to have a lower glycemic index than most sweeteners. Only agave nectar, raw honey and stevia reportedly have a lower glycemic load than brown rice syrup. Both versions of the bars look about the same coming out of the oven.
I prefer version I. I like the taste that sour cream gives to cheesecake.

Coconut Cheesecake Bars - with Toasted Oatmeal Crust Reduced Sugar / Fat
Version I Ingredients
Crust
1/4 cup Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
1/4 cup Splenda Brown Sugar Blend
1 1/2 tsp Cinnamon
1 tbsp water
Topping
8 oz Reduced Fat Cream Cheese
1/4 cup reduced fat Sour Cream
1/2 cup SPLENDA, Granulated
2 Large Eggs
1 1/2 tsp Vanilla Extract
1 tsp Coconut Extract
1 tbsp cornstarch
Final Topping
1/3 cup Unsweetened Coconut Flakes

Version II Ingredients

Crust
2
tbsp Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
2 tbsp Splenda Brown Sugar Blend
1 tbsp brown rice syrup
1 1/2 tsp Cinnamon
Topping
2 (8 oz) Reduced Fat Cream Cheese
1/2 cup SPLENDA, Granulated
1 tbsp cornstarch
2 Large Eggs
1 1/2 tsp Coconut Extract
Final Topping
1/3 cup Unsweetened Coconut Flakes
Procedures for Version I and Version II
Toast 1 1/4 cups of old fashioned oats using convection oven setting of 250 F for about 30 minutes. Stir them after 15 minutes. It is ok to use untoasted oatmeal, if you wish.
Remove oats from oven and let cool, Pulse in food processor until coarsely ground.
Combine all ‘Crust’ ingredients completely. Press into the bottom of a 9 inch oil sprayed pan. Set aside.

Preheat oven to 350 degrees F.
Mix all topping ingredients until smooth.

Add to the pan and spread out evenly over the Crust.
Sprinkle coconut evenly over top of pan.

Bake for 35 - 40 minutes. Check center with toothpick or press to see if center is firm.


Version I Nutrition Facts Servings: 12 (This one is thinner)
Serving size: 1/12 of a recipe.
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 156.54
Total Fat 11.29g
Saturated Fat 8.08g
Cholesterol 47.8mg
Sodium 70.53mg
Potassium 51.93mg
Total Carbohydrates 9.15g
Fiber 1.14g
Sugar 0.62g
Protein 4.19g

Version II Nutrition Facts Servings: 16 (the addit.8 oz cream cheese makes a thicker bar)
Serving size: 1/16 of a recipe (7 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 153.17
Total Fat 10.03g
Saturated Fat 5.97g
Cholesterol 42.31mg
Sodium 95.53mg
Potassium 73.45mg
Total Carbohydrates 10.37g
Fiber 1.23g
Sugar 1.25g
Protein 5.17g