Post by Sheila on Sept 11, 2011 16:22:21 GMT -5
Chocolate Black Bean Bread
3 cups (2 cans) Black beans (I use homecooked from dry)
1 cup canola oil
4 large eggs
2 tsp vanilla
1 c cocoa (I use a dutch process/natural blend. My über-favorite)
1 tsp baking soda
1 tsp baking powder
1-1/2 cups whole grain flour (I used hard white wheat...haven't tried it with pastry wheat. Frankly, it's a very tender bread, I probably wouldn't try it)
1 cup brown sugar
Optional: 1 cup pecans (lovely) OR 1 cup cherry preserves
Puree beans, add remaining ingredients EXCEPT pecans/preserves and blend thoroughly. Stir in pecans/preserves. Pour into two greased loaf pans and bake 45 minutes or until clean knife test at 350
3 cups (2 cans) Black beans (I use homecooked from dry)
1 cup canola oil
4 large eggs
2 tsp vanilla
1 c cocoa (I use a dutch process/natural blend. My über-favorite)
1 tsp baking soda
1 tsp baking powder
1-1/2 cups whole grain flour (I used hard white wheat...haven't tried it with pastry wheat. Frankly, it's a very tender bread, I probably wouldn't try it)
1 cup brown sugar
Optional: 1 cup pecans (lovely) OR 1 cup cherry preserves
Puree beans, add remaining ingredients EXCEPT pecans/preserves and blend thoroughly. Stir in pecans/preserves. Pour into two greased loaf pans and bake 45 minutes or until clean knife test at 350
