Friday, February 17, 2012

Deep dish cookie pie


This is adapted from a recipe that was floating around the internet; I was skeptical, but Christina made it and said it was good, so I thought I'd give it a shot. The original recipe uses garbanzo or white beans, but low carbers can substitute canned white soybeans (yes, I generally avoid unfermented soy products...more details in my soybean brownies post). The ones I found were only 1 net carb per serving (13g carbs, 12g of them fiber). I used almond flour instead of oats, added some egg, subbed stevia for sugar, and so on and so forth...lots of changes! When it was still hot it was kind of bean-y tasting, but after chilling it overnight in the fridge the bean flavor disappeared. It stayed very moist and rich tasting, and I don't think anyone would guess what is in it.

DEEP DISH COOKIE PIE
Makes 8 large servings

INGREDIENTS
  • 2 cans white soybeans or regular white beans
  • 1 cup almond flour
  • 3 Tbs melted butter (I use Kerrygold)
  • 1 egg + 1 egg white (or 1 egg + 2 Tbs liquid egg white)
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Sweetener equivalent of 1.5 cups sugar (palm sugar or date sugar would be delicious; use stevia or Splenda for low-carb/low-calorie)
  • 1 large dark chocolate bar, chopped into chunks the size of chocolate chips (I used a bar of Ghirardelli Midnight Reverie 86% cacao)
DIRECTIONS
  1. Preheat oven to 350 F
  2. Puree all ingredients except for the chocolate thoroughly until COMPLETELY smooth. I used a Ninja blender but a food processor would work too.
  3. Stir in the chips and spread into a greased 10" springform pan.
  4. Bake at 350 for 35-40 minutes.
  5. Chill in the refrigerator for several hours or overnight before serving.

    7 comments:

    Jason said...

    My family eats Paleo and my wife found this recipe a while back. She made it for me to take into work for my birthday and everyone loved it! Most of them know we eat the way we do because of food allergies with our kids (which is true), so I told them it was gluten, dairy, and tree-nut free. After they all ate some and loved it, I told them it was mostly made from beans. I know they were all shocked, I just hope I didn't piss anyone off! :-)

    Let me say too that I used to be a huge dessert fan, especially cookies. This recipe made me feel like I was back in the old days eating a "real" cookie!

    Erica said...

    @Jason: Glad you liked it, and I agree -- even when eating paleo, sometimes you just want to eat a cookie :)

    Tyler said...

    If you're okay with gorging on some beany carbohydrates, great northern beans work really well with this. As an added bonus, they're some of the lowest calorie beans around, next to black eyed peas, which I'm too afraid to try.

    Anyway, I've made this a few times now using 1/3-1/2 cup coconut flour and 2/3-1 cup almond milk to substitute for the almond flour. I'm not sure if it's as rich - I've never in my life let myself buy almond flour - but my girlfriend and her celiac friend loved it.

    This and one-carb brownies with black beans are my favorite. I've been eating waaaaaaaaay too many beans lately.

    Kita said...

    i was wondering, is it possible to re-heat the cookie without having it taste like beans again? (my family usually likes cookies warm but id like it to taste as authentic as possible. thanks!

    Erica said...

    Kita: To me, I think baked goods with beans taste beany if they're not fully chilled, but you could give it a shot with at least a slice or two and see how you like it!

    Kristel said...

    This recipe looks amazing and I can't wait to try it! Thanks so much for posting. I do have one question; am assuming you drain the beans first but just want to make sure before I attempt it?

    Anonymous said...

    I know the last post is almost a year old, but I was wondering if you had the carb count on this cookie?

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