It was a week of trying out new bean recipes and discovered there are many ways of using beans. The one recipe I tried, I had my doubts, but the end result was delicious.
Fruit Crumb Cake
Any fruit fresh or frozen works. I used a combination of blueberries, mangoes, raspberries and strawberries. I switched the white sugar to coconut sugar and the cake was not very sweet. Good or bad, it all depends on your taste buds.
CAKE:
1 cup rinsed and drained canned white kidney beans
3/4 cup sugar
1/4 cup butter, softened
1/4 cup buttermilk or thin plain yogurt
2 Tbsp olive or sunflower seed oil
2 large eggs
1 tsp vanilla
1 1/2 cups flour (I used a mixture of spelt and unbleached white)
1 tsp baking powder
1/4 tsp salt
3 cups fresh or frozen (not thawed) berries
CRUMBLE:
2 Tbsp butter, softened
2 Tbsp olive or sunflower seed oil
3/4 cup spelt flour or white flour
1/2 brown sugar or coconut sugar
Preheat the oven to 350°F.
Line a 9-inch square pan with parchment paper or spray with non-stick cooking spray.
Place the beans in the bowl of a food processor along with the sugar, butter, buttermilk, oil, eggs and vanilla and pulse until well blended and smooth.
In a medium bowl, stir together the flour, baking powder and salt. Add the wet ingredients and stir just until combined; spread into the prepared 9-inch square pan.
Sprinkle the berries or lay the sliced fruit overtop.
In a small bowl, blend the crumble ingredients, mixing with a fork or rubbing between your fingers until evenly combined and crumbly. Sprinkle over the berries.
Bake for about 1 hour, until golden and a skewer inserted comes out clean.
*To dress up the dessert top with yogurt, whipped cream or more fruit.
