Chocolate, beetroot and orange play perfectly in these easy cupcakes. They're super moist and chocolaty, and cannellini beans make these cupcakes gluten-free!
Banana and chai are knocking it out of the park in this blondie recipe. The cannellini (lima) beans are a surprising ingredient that lends a great texture to these blondies, which are very tender and moist.
Known as Noah’s Ark pudding, the Turkish dessert, asure, is a dense, delicious, nutritious mix of grain, dried fruits, nuts and spices mixed with white beans, chickpeas and pearl barley.
‘Chocolate cake’ might be a bit of an understatement for this cake. Who would have imagined that a cake made with legumes could ever be this light and tasty?
Adzuki beans add richness and body as well as a good dose of dietary fibre and protein to these brownies. Adding beans means you don’t need to use as much oil or butter, and the brownies are naturally gluten-free.
We use lots of vegetables and fruits to add natural sweetness to our baking, so why not peas? They are unusual but rather fun and these doughnuts are also equally delicious dipped in chocolate glaze. Garnish with frozen peas for added texture if you like.
Traditionally, these Christmas cookies are made using pureed, freshly cooked chestnuts, although, in some parts of Southern Italy, mashed chickpeas or ground almonds are used. Often they're deep-fried, and dipped in honey or rolled in cinnamon-flavoured sugar once cooked. With a pop of dark chocolate in the filling, these are baked and dusted with icing sugar.
Traditionally, madeleines are enjoyed warm from the oven. These not-so-traditional madeleines are made with cannellini beans, rice malt syrup, mandarin zest and a touch of orange blossom water and are delicious warm or cool.
A chocolate mud cake but not as you might know it. Made with butter beans, white chocolate, blackberry and rosemary, this slice is decadent and pays homage to Nordic flavours.
Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. Made with mung beans and glutinous rice flour they're usually eaten in small wedges accompanied by Chinese tea.