Gluten Free Chocolate Cake

This recipe is another one that I have learned at the community kitchen. The recipe we made at the community kitchen was adapted from this chocolate cake recipe. We used less garbanzo beans and less sugar.
The result was a very light and fluffy chocolate cake that had a little, not altogether unpleasant, garbanzo bean taste.
So I changed the recipe yet again. Instead of garbanzo beans I used lima beans (thanks to Sarah for this idea!) and instead of white sugar I used ...coconut sugar! As coconut sugar has a more distinct taste than white sugar, I hoped it would help mask the taste of beans even more.

1 1/2 cups dark chocolate chips
15 oz cooked baby lima beans
4 eggs
1/2 cup coconut sugar
1/2 tsp baking powder
1 tsp vanilla extract
powdered sugar for dusting
Meld chocolate chips in a double boiler or in the microwave.
Combine beans and eggs in a blender until smooth. Add sugar, baking powder and blend again. Then add melted chocolate.
Make for 40-45 minutes at 350F / 180C until knife or toothpick inserted into the center comes out clean.
Dust with powdered sugar after cooling.

Beans with Spinach and Cheese

Since the Christmas beans turned out so yummy, I as eager to try more bean recipes. Christmas beans are a variation of the traditional Lima beans. So I got some traditional Lima beans to try out this recipe with beans, spinach and cheese.

I cooked the beans (with pieces of carrots and celery), used frozen spinach which I fried up with onions, garlic and seasoned it with salt and pepper. I put beans and spinach in a baking dish and topped everything with cheddar and mozzarella (since I don't like feta cheese much).

The result was really yummy, especially with the cheese. When heated up the next day in the microwave the cheese melted though and around all the layers. Mmmh, my kind of dish :)