{Guest post by Jaime of Slightly Steady}
I’ve been following a low-glycemic diet for several months now, both to help repair my thyroid and to lose the weight that suddenly piled on when said thyroid pooped out on me. It’s been incredible to have more energy and need less of that crazy expensive medication. It’s even more incredible to see stubborn pounds that no amount of exercise or perfectly paleo eating could budge start finally melting away. I’m thisclose to my pre-baby weight!!!
That said, it’s hard to go to special events or family functions and have to pass on some of my favorite foods. Thankfully, it’s easy to adapt recipes to make them fit into my diet plan, particularly when I have a Wondermill to make alternative flours for me to use! My favorite gluten-free and low-glycemic flour is white bean flour, which can work in most recipes with just a few adaptations.
Any type of white bean will work, but I used Great Northern beans.
This recipe isn’t just for those who are following a low glycemic diet. It can also work for families that are simply avoiding gluten or excessive sugars. Even people who aren’t following any particular dietary guidelines (my hubby, for example – or my toddler, who helped me make it!) will enjoy this moist and lemony cake!
To make lemon poppyseed bundt cake with white bean flour, first grind up a package of white beans on the bread setting of your Wondermill. This flour can also be used in other gluten free recipes, such as Basic White Bean Cookies, White Bean Spice Cake, and White Bean Fudge Cake. You’ll be able to use up the extra bean flour with other delicious and crowd-pleasing desserts.
A few notes on this recipe (which can withstand a lot of tweaking and still work):
*If you don’t wish to use xylitol as your sweetener, it can be replaced cup for cup with Splenda or even regular white sugar. Omit the stevia if you substitute.
* For an an almond version, substitute almond flavoring for the lemon extract, and substitute additional almond milk for the lemon juice. Omit lemon zest.
*The glaze is fairly tart, but I recommend it. Bean flours tend to absorb flavors and sweetness, and the additional punch of lemon really helps this recipe. For an almond version, substitute almond milk, almond extract, and top with toasted sliced almonds.
*Whatever you do, don’t skimp on the flavorings. Once again, bean flour absorbs flavors. It could turn out bland if you aren’t careful!
- 3 cups fresh white bean flour
- ½ cup almond flour (I grind my own from leftovers from making almond milk)
- 2 cups xylitol (or Splenda or white sugar if you wish)
- 1-2 tsp. powdered stevia
- ½ tsp salt
- 3 eggs
- 1½ cups almond milk (or milk of choice)
- ½ cup lemon juice
- 1 cup melted butter
- 1 Tbsp poppyseeds (or chia seeds for added nutritional benefits)
- 2½ tsp. lemon extract
- 2 tsp. vanilla extract
- 1 tsp. butter flavoring
- 1½ tsp lemon zest
- Glaze ingredients: ¼ cup butter
- ¼ cup lemon juice
- ½ tsp lemon extract
- ½ tsp vanilla
- ½ tsp butter flavoring
- stevia to taste
- Whisk together eggs, milk, melted butter, lemon juice, sweeteners, poppyseeds, lemon zest, and flavor extracts.
- In a separate bowl, blend together flour, baking soda, and salt. Add to wet ingredients and blend just until combined.
- Pour into a greased bundt or tube pan and bake on 350 for 60 to 70 minutes.
- Allow cake to cool for ten minutes before removing from pan to a wire rack.
- In a saucepan over low heat, combine glaze ingredients. Allow to cool to just above room temperature, then drizzle over cooled cake.
I hope you enjoy this cake, and that it makes life a little sweeter for you – whatever your dietary constraints!
3 Responses to White Bean Lemon Poppyseed Bundt Cake {Gluten-free, Low-glycemic}