Sleep has always fascinated me.
Next to death and God, it’s one of the most interesting, research-worthy subjects, in my opinion.
When I’ve really thought about it in the past and realized that we literally spend (about) one-third of our lives sleeping, it has just boggled my mind! It’s like we live another mini-life somewhere.
I don’t tend to have ‘good’ dreams about love, inheriting a lot of money, or the typical subjects that we, as awake beings, refer to as ‘dreams’.
When I was younger, I usually dreamt of chainsaw-strapped men breaking into my house or homicidal sharks biting off my legs. That last one was a doozy. I was frantically swimming underwater in the ocean away from the sharp-toothed beast, when he bit off my left leg at the precise moment that I woke up.
What’s even more strange is that when I awoke, I could feel bite marks around my leg where he had sunk his daggers!
These days, my dreams don’t tend to be quite as morose. I often dream of my dad, who’s always leaving and never talks to me, or I dream of food.
I literally formulate recipes and ideas for recipes in my sleep. Granted, I don’t wake up with an exact list of ingredients, but I do glean general meal schemes.
This recipe, for example, started with a half awake, half asleep dream for a healthy strawberry shortcake, which is awesome right now since strawberries are so delicious and sweet!
The ‘money’ component in this equation is obviously the cake. Comprised of coconut flour, eggs, and (my favorite much to the chagrin of some of you) beans! 😀
- 1 15 oz can white (cannellini) beans, rinsed and drained
- 3 eggs
- 3 T. applesauce
- ½ t. powdered stevia extract
- 2 t. vanilla
- 5 T. honey
- 3 T. coconut oil
- ¼ c. coconut flour, sifted twice
- ½ t. baking soda
- 1 t. baking powder
- ½ t. sea salt
- 1 lb fresh (or defrosted) strawberries, de-stemmed and cleaned
- coconut whipped cream, for serving
- fresh mint, optional
- Preheat the oven to 350 degrees.
- Oil the sides of a cake pan and lay a sheet of parchment paper on the bottom to prevent sticking.
- In a food processor, process the beans, eggs, stevia, vanilla, honey, and oil together until smooth and well combined.
- In a small bowl, mix the sifted coconut flour with the salt, baking soda, and baking powder.
- Add the dry mix to the processor and pulse until combined.
- Pour the batter into the prepared cake pan.
- Bake the cake for approximately 25-30 minutes, until a toothpick comes out relatively clean.
- Cool the cake before removing and slicing.
- Mash the strawberries with a potato masher until they are the consistency you desire.
- Pour a spoonful of the strawberries atop a slice of cake and top with whipped (coconut) cream.
- Garnish with mint, if desired.
Adapted from this recipe
Be sure to sift your coconut flour the recommended two times, otherwise you may end up with an unappetizing bite of it!
I don’t typically add any sweetener to my strawberries, as they are sweet enough on their own for me, but feel free to drizzle in a bit of your favorite sweetener when mashing them.
If you want to make cupcakes from this recipe, the baking time would be reduced to about 22-27 minutes (the top should be slightly firm to the touch).
Be aware of over-baking, as this can dry out the cake.
If you’re a novice with coconut whipped cream, this post may be of help!
I know there are still a decent amount of you who are scared to try beans, but they truly are delicious in desserts!
What I also love is the amount of protein they add. The one can used in this recipe adds a whopping 28 grams of protein! You should see my beefy husband light up over this delicious dessert, simply because it’s so protein-packed! He’s now requesting it regularly. 🙂
What do you usually dream about? Are you a fan of strawberries?
Shared with: Hearth and Soul