Recipes from the Farm Kitchen
Red Bean Gingerbread - From Molly Breslin: "Sounds weird – tastes wonderful! It’s simultaneously dense and light, not too sweet. Great for folks who don’t eat gluten or much sugar."
Preheat oven to 325 degrees.
To prepare the cake pan: Grease a 9″ cake pan with butter, then line pan with parchment or wax paper cut to fit bottom of pan. Dust with cinnamon or powdered ginger if desired.
To prepare the batter: In a blender, combine:
1 1/4 cup cooked Breslin Farms red beans along with a little of their liquid,
1/2 tsp salt,
1 tsp baking powder,
1/2 tsp baking soda,
1 tsp ground ginger,
1/2 tsp ground cinnamon,
1/2 tsp ground nutmeg,
pinch of ground cloves, and
2 Tbsp brown sugar.
Blend until there are absolutely no lumps.
Separately, whip until smooth, by hand or with electric beater:
1/4 c honey,
3 Tbsp molasses, and
7 tablespoons butter. Add
2 eggs and whip until smooth.
Pour butter mixture into blender with bean mixture and blend until incorporated.
At this point, the batter should look glossy and smooth and very much like any traditional cake batter.
Pour batter into pan. Thump pan on the counter several times to smooth batter and dissipate air bubbles. Bake for about 45 minutes.
Allow the cake to cool in the pan for ten minutes, invert onto a plate, and then turn over again onto a cooling rack. Allow the cake to finish cooling completely on the rack — the longer it cools, the better the texture will be. I usually cool mine overnight, and I find that the flavors of the spices meld nicely that way.
From Molly again: The cake is great on its own, but we like it with honey sweetened whipped cream just dusted with powdered sugar. My mom loves to spoon a little lemon curd on the top for a holiday treat.
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