Snickerdoodle Bean Cake (No Sugar)

This is ideal for those watching their carb and sugar intake. It tastes much like a snickerdoodle cookie---you can't taste the beans at all!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can great northern beans, drained and rinsed well
• 4  large eggs
• 1  dash salt (less than 1/4 tsp.)
• 1  teaspoon baking powder
• 1  teaspoon cinnamon (or mixture of pumpkin pie spice and cinnamon)
• 1  teaspoon vanilla extract
• 2  tablespoons olive oil
• 3⁄4 cup Splenda granular (sugar substitute)
• 2  tablespoons whole wheat flour (optional)

Directions

1. Preheat oven to 400. Spray a 11x7 baking pan with nonstick cooking spray.
2. Combined the beans and eggs in a blender until smooth and well blended. Add the rest of ingredients and blend again.
3. Poured into prepared pan. You can add sprinkled cinnamon/Splenda over the top, but I don't think you need to if the spices are in the batter. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
4. Variation: The batter can also be use to make muffins.