When you think of stocking your pantry with baking needs, usually garbanzo beans don't come to mind. It's time to change that thinking, for a number of reasons. Baking with garbanzo beans:

• instead of flour adds protein and fiber to your baked goods
• allows people on gluten-free diets to enjoy sweet treats
• creates treats for people on low-carb diets
• adds more nutrition to your baked goods; they really do become a viable food

OK, but how is that going to taste? I've been baking with garbanzo beans for years, namely this recipe for Lemony garbanzo bean cake. I've only gotten rave reviews, and I've even served it for Easter dessert. It is a rich cake bursting with lemon flavor.

If you've got a chocolate craving you just can't satisfy, try this garbanzo bean chocolate cake recipe, which is really very similar: lots of eggs, and chocolate chips instead of the lemon juice and zest. I'd make this one with grain-sweetened chocolate chips or even some organic dark chocolate bars.

Of course, you'll want to cut back the amount of sugar in these recipes and even use an alternative sweetener, like Sucanat or agave syrup. Refined sugar just doesn't make the cut, folks.

What's your feeling about baking with the good ol' chick pea?