Want to feel decadent?

Have some of this bake for breakfast. I just did—two delicious pieces. It tastes like cake—sweet. It feels like cake—slightly dry and slightly crumbly. It even looks like cake.

But, as we know, it isn’t. Bean bakes are primarily protein and vegetable. You can’t get anything better for breakfast than that.

After I mixed it and added spices to bring out the sweetness of the squash, I realized it needed something to give it that extra je ne sais quoi. Coconut, I decided, but then I’m a coconut nut. I have the feeling raisins or currents would also work.

Anyway, this bean bake is so good that I’ve submitted it, along with “Cauliflower-Salsa Bean Bake and Dip” for the “My Legume Love Affair” event, hosted by The Well-Seasoned Cook and girlichef. Wish me luck!

Enjoy!

Makes 8 servings

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1 cup butternut squash, purée
  • 3 eggs (no substitutes)
  • ½ cup sweetener
  • ¼ cup grated, sweetened coconut (30 g)
  • 1 tsp. ground cinnamon
  • 1 tsp. baking powder
  • ½ tsp. vanilla extract
  • ¼ tsp. allspice
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
  3. Pour in batter; it will be thick but flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Best served cold the next day.
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