My wife has been using beans instead of fat in baking for about a year now.¬† The taste and textures amazes most people when we tell them what is used. ¬†The cake cooks just a bit faster than normal, so be sure and watch close the first time you cook with them.¬† The cake stays moist longer.
There are two easy ways to replace fat with beans in most baking.
1. Simply cover beans with water and cook until very soft.¬† Mash until the beans are about the consistency of shortening. ¬†You can use a blender.¬† Replace the fat in recipes cup for cup.¬† For example if a recipe calls for 1-cup margarine‚ÄĒuse 1-cup mashed beans. ¬†Liquid may be added to adjust the consistency.¬† Mashed beans do not keep long in the fridge, so use them or freeze them.
2. Grind the beans in your wheat grinder to make bean flour.¬† Store the flour in an airtight container.¬† Replace the fat in recipes cup for cup as above.¬† You will need to add extra liquid since the ground beans will be part of the dry ingredients.
Other types of beans will work, including canned beans.¬† The type of bean will have a slight effect on the taste.¬† White beans give it a slight vanilla taste.¬† The color of the bean should match the color of what you are baking.¬† For instants use black beans for chocolate cake.