Ingredient of the month: Cream of Chicken Soup

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Bean Cake?!

I just heard this great idea for "healthifying" some of your baked goods. In anything that has a cake-like texture (cake, cupcakes, muffins, quick breads, pancakes, even biscuits), you can swap all of the fat (i.e. butter, shortening, oil) for mashed white beans! Just think, this adds protein and fiber while reducing the fat. I am so excited to try it! Let me know how it works out if any of you do. The swap is completely even, so no need to figure out conversions.

1 comment:

Cassi said...

wow that's pretty cool! If you try it out soon, let us know if it changes the taste a lot!