John Myers
Ingredients for 1 servings:
- 1 can kidney beans, 250 g
- 1 large banana(s)
- 50 ml milk
- 20 sweetener tablets, or other sweetener as desired
- 1 ½ packets of baking powder
- 1 egg(s)
- 3 tbsp baking cocoa
- 2 drops butter-vanilla flavoring
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
suitable for ww, without flour
Wash the kidney beans thoroughly and drain. Mix the sweetener tablets with the milk. Cut the banana into pieces and puree with the kidney beans in a blender. Add the flavoring, baking powder, and egg and puree again. Add the cocoa powder and milk and stir again. Line a small baking dish with baking paper, pour in the mixture, and level off. Bake at 180°C (top/bottom heat) for 25 minutes. Let cool and cut into bite-sized pieces. Note: I was skeptical at first, too, especially since I don’t like kidney beans, but if you’re reassured, they taste great, are super moist, and can even be used as a base for other cake experiments. The entire recipe is suitable for world wide use and has a 9.0** FP rating.
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