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One 15 ounce can white kidney beans
1 tablespoon milk
1 tablespoon vanilla extract
5 eggs, divided
6 tablespoons all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1 cup Whey Low granular (sugar if you prefer)
.
Preheat oven to 325 degrees. Coat a 9 or 10 inch cake pan with vegetable cooking spray.
In a blender, food processor, or with a hand held blender wand, puree the beans, milk, and vanilla until smooth. Add two of the eggs and blend. Set aside.
In a small bowl combine the almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl cream the butter with the Whey Low granular until light and fluffy - one minute. Beat in the remaining 3 eggs, on high speed, for 2 minutes. Beat in the bean mixture for one minute. Beat in the almond flour mixture until moistened.
Pour into prepared pan (Pan should be 2/3 full. If you only have a smaller cake pan, then make 2 or 3 cupcakes out of remaining batter. ) Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool completely. Makes 10 servings.