Has anyone ever experimented with half beans half flour in brownies or other cake-like goodies? I'm thinking of trying a hybrid gingerbread recipe and looking for tips or warnings

Thanks!

I haven't, but if beans work in the brownies, why not gingerbread? Great idea!

i would use canelli beans. i used to have a recipe for vanilla bean cake, and thats the kind it called for. lost the recipe though

The only thing I'd wonder about is the leavening. Brownies are kind of flat but gingerbread is cake or are you talking cookies? Baking is chemistry, remember.

you could also try using whole wheat cake flour in place of white flour, and a sugar substitute.

I'm thinking this is a treat not a regular thing so I'm going to go ahead and use ww flour, replace the oil & eggs with applesauce, and make mini muffins to control portion sizes.

Sounds like a great plan! Let us know how they turn out

Let us know how they turned out, Cyndi!

I was thinking maybe garbanzo flour would be even better than ww flour in a gingerbread recipe. And I'd use agave nectar as the sugar substitute. I'd also add some baking powder with a tiny pinch of salt.