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Pumpkin Bean Bread (Aisling)
(recipe, Carrie Stewart)
Ingredients
- 15½ oz. Can of White Beans, Drained and Rinsed (Chick Peas could most likely be used instead)
- 2 Eggs
- 1 cup Splenda (or Agave equiv)
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- 2 tsp. Cinnamon
- 1 tsp. Nutmeg
- ⅔ cup Fat Free Dry Milk
- 1 Tbsp. Vanilla
- 3 Tbsp. Light Margarine (or butter)
- ¼ cup Fat Free Ricotta
- ½ cup Walnuts
Steps
- In a Blender, Blend the Beans and eggs.
- Combine with all the other Ingredients in a mixing Bowl, don't over mix though
- Bake for 40 minutes at 350
- Note: these don’t work in a muffin tin - too moist\dense.