Gluten Free Chocolate Bean Cake with Whipped Cream Frosting

BEAN CAKE INGREDIENTS:

10 eggs

1 cup butter or coconut oil

3 cups cooked black beans

1/2 cup coconut milk powder (Native Forrest Plant-Based Coconut milk Powder).

2 oz maple syrup

2 teaspoons, Vanilla.

12 tablespoons carob powder.

1 cup honey

1 teaspoon baking soda

2 oz reduced bean broth from the cooked beans.

You can simmer the broth till it's dark and thicker but still liquid. 

Add everything except the baking soda blend in a vita mix blender if possible. 

Then add the baking soda and blend again. 

WHIPPED CREAM FROSTING INGREDIENTS:

4 c. Heavy whipping cream

5 Tbsp Honey

3 tsp vanilla

1-2 Tbsp coconut milk powder, optional

GF Honey Pumpkin Cake with Sugar-free Cream Cheese Frosting

 Just the kind of pumpkin bar you’d want in this season— soft and moist, the right amount of spice, and a slightly sweet frosting that everyone will enjoy.

Recipe altered from this original: https://honestcooking.com/einkorn-honey-pumpkin-cake/

Ingredients for Pumpkin Cake

• 2 cups favorite GF flour or fav All-purpose nut flour
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• 2 tsp baking powder
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• 2 tsp ground cinnamon
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• 1 tsp ground allspice
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• 1 tsp baking soda
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• 1/4 tsp pink salt
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• 4 eggs
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• 1 cup honey
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• 1 cup salted butter, melted
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• 1 1/2 cups pumpkin puree

Ingredients for the Cream Cheese Frosting

• Two 8-ounce packages cream cheese, softened
• 1 cup butter, softened
• 21 tsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1/2 cup Whole Earth Zero-calorie sweetener allulose & monk fruit

Cake

1. 1. Preheat the oven to 350F. Butter and flour a 9″ x 13″ baking pan.
2. 2. In a large bowl, whisk together the einkorn flour, baking powder, cinnamon, all spice, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, butter, and pumpkin puree over low speed. A 3 on my KitchenAid. A cup at a time, add the dry ingredients until just combined. Do not overmix.
3. 3. Pour the batter into the prepared 9″ x 13″ pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
4. 4. Transfer to a wire rack and allow to cool completely.

Cream Cheese Frosting

1. 1. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix together over medium speed until smooth. Add the vanilla extract, maple syrup, and sweetener.
2. 2. Mix on LOW until mixed thoroughly, then raise the speed to MEDIUM to cream together.
3. 3. Spread on cooled pumpkin bars.

Garden Vegetable White Lasagna

 

This lasagna is full of garden veggies

Original recipe by Lori Lange

https://www.recipegirl.com/garden-vegetable-lasagna/#wprm-recipe-container-54365

Ingredients

THE VEGGIES:

• ▢2 cups chopped onion
• ▢4 medium garlic cloves, minced
• ▢2 teaspoons olive oil, divided
• ▢2 cups chopped zucchini
• ▢2 cups chopped yellow squash
• ▢2 cups thinly sliced carrot
• ▢2 cups chopped broccoli
• ▢½ teaspoon salt

THE SAUCE:

• ▢½ cup all purpose flour
• ▢3½ cups 1% milk
• ▢½ cup freshly grated Parmesan cheese
• ▢½ teaspoon salt
• ▢¼ teaspoon freshly ground black pepper
• ▢dash of ground nutmeg
• ▢One 10-ounce package frozen chopped spinach, thawed and squeezed dry

THE REST:

• ▢1½ cups 1% low fat cottage cheese
• ▢2 cups shredded part-skim mozzarella cheese, divided
• ▢9 pre-cooked lasagna noodles, divided
• ▢½ cup freshly grated Parmesan cheese

Instructions 

• Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.

PREPARE THE VEGGIES:

• Heat a large Dutch oven over medium-high heat. 
• Coat the pan with cooking spray. 
• Add the onion to the pan; sauté 4 minutes or until lightly browned. 
• Add the garlic; sauté 1 minute. 
• Spoon the onion mixture into a large bowl.
• Heat 1 teaspoon of the oil in a pan over medium-high heat. 
• Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. 
• Add to the onion mixture.
• Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. 
• Add the sliced carrot; sauté 4 minutes or until tender. 
• Add the chopped broccoli; sauté 4 minutes or until crisp-tender. 
• Add to the onion mixture. 
• Sprinkle with ½ teaspoon salt; toss well to combine.
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PREPARE THE SAUCE:

• Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. 
• Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. 
• Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
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ASSEMBLE THE LASAGNA:

• Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. 
• Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of the vegetable mixture, and about 1 cup of the sauce mixture. 
• Repeat layers, ending with noodles. 
• Spread the remaining sauce mixture on top of the noodles; 
• sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
• Cover and bake for 20 minutes. 
• Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. 
• Let stand 10 minutes before serving.
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Nutrition

Serving: 1serving, Calories: 268kcal, Carbohydrates: 32g, Protein: 18g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 601mg, Potassium: 538mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6804IU, Vitamin C: 25mg, Calcium: 411mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.