Top | Ayurvedic Recipes

Pumpkin Bean Cake (Katherine)

(recipe, Carrie Stewart)

Ingredients

  1. 1 15.0 oz. can canelli beans or other white bean (drained)
  2. 1 cup pumpkin puree
  3. 4 large eggs or egg substitue
  4. ¾ cup Sugar Twin Brown Sugar I use agave nectar, probably half a cup instead of ¾
  5. 1 tsp. baking powder
  6. 2 TBSP smart beat spread or oil I use canola oil (Aisling used melted butter)
  7. 1 tsp. vanilla
  8. ½ tsp. ground ginger (it’s easier to use pumpkin pie spice if you don’t have ginger, nutmeg or cloves)
  9. 2 tsp. cinnamon
  10. ¼ tsp. ground cloves
  11. ¼ tsp. nutmeg
  12. ¼ tsp. salt (optional)
  13. 4 TBSP chopped pecans (optional)

Steps

  1. Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam.
  2. Pour into prepared pan. Top with chopped nuts. Bake at 350 degrees for 35-40 min. or until toothpick inserted in center comes out clean.