- 400 gram Cannellini Beans, drained & rinsed
- 1 tbsp water
- 1 tbsp Vanilla Bean Paste
- 80 gram Descicated coconut
- 1 tsp Gluten Free Baking Powder
- 1/2 tsp bicarb soda
- 1/4 tsp fine Pink Himalayan Salt
- 120 gram Butter
- 5 eggs
- 100 gram Rappadura or Coconut sugar
Puree the beans, water, 1 of the eggs and vanilla until smooth. SP 7, 30 seconds. Set aside.
Without washing the bowl, beat the butter and sugar SP 5, 30 seconds
Add the remaining 4 eggs & beat SP 4, 20 seconds.
Add bean mixture back in, coconut, baking powder, baking soda, and salt and blend SP 4, 15 seconds.
Pour batter into greased ring tin pan or 12 silicon cupcake moulds and bake MOD oven for 25-35 minutes or until a toothpick inserted in the middle comes out clean. (20-25 minutes for cupcakes 30-35 minutes for cake)
Sprinkle with Vanilla icing sugar (Everyday cookbook)
This is a nut free/grain free/gluten free cake, that works really well as a snack for lunchboxes. There's not too much sugar and because of the butter, beans, eggs & coconut, this is a high protein snack that helps balance blood sugar levels. The texture is fabulous and you'd never know it's a flourless cake!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.