wait, you mean i can eat that?

cannellini bean cake with ricotta cream

serves 10 | prep 25 mins (+ cooling) | cooking 40 mins E LC GF

400g can no-added-salt cannellini beans, rinsed, drained200g (¾ cup) natural yoghurt3 tsp vanilla bean paste4 eggs125ml (½ cup) honey (such as single origin red gum or iron bark), plus 1 tsp, extra40g (½ cup) gluten-free plain flour2 tsp gluten-free baking powder150g almond meal125g (½ cup) reduced-fat smooth ricotta250g fresh strawberries, hulled, sliced Strawberry sauce, to serve (optional, see tip)

Citiți o mostră, înregistrați-vă pentru a citi în continuare.

Mai multe de la Taste.com.au

Taste.com.au1 min cititeCookbooks, Food, & Wine
You Said It…
Whip up quick lunch box fillers. Make an easy midweek meal. Toss together this hearty dish. #cookedwithtaste tastemag@news.com.au
Taste.com.au1 min citite
Top Drops
Made by two sisters in Langhorne Creek, it was their mum who first called this rosé ‘a racy little number’ — and the name stuck. A blend of cabernet sauvignon and shiraz, it has a crunchy texture and bright, dry finish. DRINK IT WITH Mediterranean-st
Taste.com.au2 min cititeCookbooks, Food, & Wine
Let’s Get Started! Day 1
serves 1 | prep 5 mins | cooking 5 mins Q E H V LC GF 2 eggs2 tbs unsweetened almond milk125g can black beans, rinsed, drained30g baby spinach1 tbs crumbled Greek feta 1 Whisk the eggs and almond milk in a small bowl. Season. 2 Heat a non-stick fryin