A another sneaky swap! Substitute flour or shortening with beans when baking. There’s even a study to back this up!
In the August 2005 issue of the Journal of the American Dietetic Association, research replaced 25%, 50% and 75% of the shortening in a brownie recipe with pureed cooked cannelli beans. In a blind taste test, participants rated the brownies in which 25% and 50% of the shortening was replaced as good as the brownies made with no beans (i.e. standard recipe).
Substituting bean puree for shortening decreases the fat and calorie content of brownies, and increases the fiber content. Good news. Why? Because a fiber rich diet helps beat belly fat. A study published in the American Journal of Clinical Nutrition in 2009 found that increasing your daily intake of fiber by 6 grams can slim your tummy by 4.3%.