This recipe is loosely adapted from a great cookbook (with lots of bean baking), The Daily Bean by Suzanne Caciola White. I used fresh ginger not powdered and red beans not lentils because I had them on hand. I also used the food processor for all the mixing, skipping using a stand mixer because I don’t own one, and let’s face it, I’m lazy, especially with baking.
Red Bean Gingerbread:
1 19-oz can Kidney Beans, drained and rinsed
1 inch ginger root
2 teaspoons cinammon
1/2 teaspoon cardamom (remove from pods and grind)(used this to replace cloves)
3/4 cup vegetable oil
1/2 cup brown sugar
3 eggs (I’m trying replacing two of the eggs with a flax egg substitution)
1 cup molasses
1/3 cup greek yogurt
1 1/2 cup flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
Preheat oven to 350’F.
Chop ginger and process in food processor until it is a smooth paste.
Add beans and process until smooth.
Add oil, brown sugar, eggs, yogurt.
Add dry ingredients and process until combined.
Pour into a greased cake pan and bake for 35 minutes. Or if you can’t read directions and use an square pan not an 8 x 13 pan, expect to have too much batter and to cook it for 50 minutes.
I had just bought cardamom in the pod, and it was my first time using it – you toast the pods in a warm pan then crack them open and grind them up in a coffee/spice grinder or mortar and pestle. They look like the little seeds in currants, but smell quite strongly of chai tea – they are one of the spices used in it.
Result: Tastes great! Next time I would add more ginger or powdered ginger as well, and I’m sure baking it in the right size pan would help too!