So I decided to bake a lemon cranberry bundt cake with yogurt cream for Xmas Day. There is something special about mini bundt cakes. I’m not sure what it is, maybe it is the fact that you can eat more than one. Is it because it only takes 2 or 3 bites to consume one of these little devils, or that they are so “French” looking and are so simple to bake. You have to agree, that someone cannot ignore the fact that mini bundt cakes just look awesome and sophisticated.
Taking something like a bundt cake and changing one or two ingredients can enhance the nutrition and create food that is alive with flavor. The alternative to this lemon cranberry bundt cake recipe involves the use of garbanzo beans, apple sauce and fat free buttermilk. Applesauce is a great way to decrease the amount of fat in a recipe, while maintaining the moisture. If you don’t disclose that the bundt cakes are made with Garbanzo beans, your guest will never know. I tell people after and always get that “no way” look and response.
Garbanzo beans not only add protein, but also add fiber that is proven to lower cholesterol. Plus, the usage of fat-free buttermilk decreases the amount of fat. The American Heart Association, the American Diabetes Association and the American Cancer society are recommending eating beans as part of a heart healthy diet, as it may help decrease your chances of heart disease.
The United Nations declared 2016 the International Year of Pulses. In many countries, consumer, food industry members, and governments have little knowledge of pulses, their attributes as a primary source of protein and other nutrients or their ability to contribute to the solution of many food related issues facing the world today. Here is a great link to the Global Pulse Confederation, how to get involved, resources, recipes etc.
The garbanzo beans used in this recipe are canned garbanzos, cream-colored and relatively round and called a “kabuli-type.