Last week, I signed the Organix #nojunk pledge because children need real food – not additives, fillers or artificial processes that produce profits for food manufacturers yet ill health for our children.
Is this right? NO!
I promised a #nojunk cake and here it is.
The recipe is thanks to Olea’s mum. Olea and my granddaughter Tayda are schoolchums. After I had contributed a wheat-free raw date and lemon cake to my granddaughter’s 5th birthday party, Olea’s mum wrote out there-and-then a healthy wheat-free recipe (see pic) using…beans.
I am a big fan of beans thanks to The Bean Book by Rose Elliot, my cooking bible when my own children were little in the 1980s.
Beans are seeds, a plant’s future offspring. They spill on the soil where they wait for the right conditions to germinate. Their food reserves support this process and is also good for us when we eat them. Packed with protein, vitamins and minerals, beans are nutritional powerhouses.
Big yet compact, their plentiful food stores are low-fat and high-energy. They quieten sugar-levels because of their high-fibre – the soluble sort that gently coats the gut and is slow-acting – and have high-levels of cancer-busting antioxidants. (Above from my intro on beans in Make More of Peas and Beans).
Olea’s mum’s #nojunk bean cake
The cast assembled (clockwise from top): eggs, pot of honey, melted chocolate over a drained tin of butter beans, ground almonds with baking powder and melted butter.
- 1 tin of cooked beans (butter/kidney/black – unsalted, drained)
- 4 eggs
- 100 – 150g ground almonds
- 6 tablespoons of coconut oil or (melted) butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda plus natural flavouring (spice, essence, ginger, vanilla etc)
- 1/2 cup sweetener
Lightly grease baking tin. Bake 180° 30 – 40 mins-ish.
I omitted the 1/2 tsp of baking powder, using instead an extra egg (5 eggs in total). I used organic eggs and butter for extra nutritional value (and guaranteed high animal welfare standards). As sweetener, I used half a jar of honey for low-glycemic slow release sweetness (no one noticed honey taste at all).
For flavouring, I used a 150g bar of Green & Black’s organic dark chocolate, melted in a pan over another pan of boiling water, and blended into the cake mix. I also dribbled melted Green & Black’s chocolate on the cooled cake.
I blended all the ingredients together with my trusty £20 hand-blender and poured the cake mixture into a fluted tin that once belonged to my grandmother. (When my mother gave me her cake tins recently, she said: “It feels like the royal abdication.”).
I served the cake with Biona organic sour cherries from a jar for the adults.
Everyone who tasted the cake pronounced it a success.
Hey, I have just entered this blog post in the Organix #NoJunk Challenge Blog Hop…fingers crossed!