drugfreepharmacist

Yes, I purposely capitalized my title…that’s how serious I am about how ABSOLUTELY DELICIOUS this cake is.  I am not easily impressed with healthy deserts.  Although I am “Drug Free Pharmacist” and make a point to make healthy decisions in life, I have a sweet tooth and grew up, like many kids, on chocolate bars, candies and sugar filled cakes.  So when I try different healthy, or gluten-free recipes I am simply not impressed with the taste or texture (ie the density of coconut flour) and often do not even finish my serving.

That all changed today.

A while back I stumbled upon a recipe by Modern Alternative Mama and bookmarked it.  This morning I decided to give it a try.  Boy am I glad I did.  The funny thing is, after commenting on how delicious the cake was, every person I had try it had pretty much the same response:  “What did you say was it in?!?!”  See for yourself 🙂

Here is her recipe:

• 3 cups of cooked White Beans <—–YES White Beans!  That’s the main ingredient!!  Who would have thought it could taste so good??!  (I used dry organic Great Northern beans that I soaked and sprouted the night before…then I cooked them in the morning until soft)
• 9 tbsp of Coconut Oil
• 1 cup of honey
• 6 eggs
• 2 tbsp of Vanilla (I scraped the inside of a Vanilla Bean)
• 3/4 tsp of Sea Salt
• 1 tsp of Baking Soda (remember aluminum free)

You then blend all the ingredients until smooth and place in two 9-inch well-greased pans and bake at 350 for approximately 35-40 min.  That easy!  I took about 3 tablespoons of honey and 1/2 a cup of organic blueberries and mixed over a low heat from my topping.

You just HAVE try this!  And please let me know when you do!

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Hoda Elkassem, RPh BSc Pharmacy, BSc Allied Health Sciences