Chocolate, beetroot and orange play perfectly in these . They're super moist and chocolaty, and cannellini beans make these cupcakes gluten-free!
Chocolate, beetroot and orange cupcakes Source: Chris Middleton
Banana and chai are knocking it out of the park in this . The cannellini (lima) beans are a surprising ingredient that lends a great texture to these blondies, which are very tender and moist.
Banana chai blondies Source: Chris Middleton
Known as Noah’s Ark pudding, the , asure, is a dense, delicious, nutritious mix of grain, dried fruits, nuts and spices mixed with white beans, chickpeas and pearl barley.
Asure Source: Sharyn Cairns
‘Chocolate cake’ might be a bit of an understatement for . Who would have imagined that a cake made with legumes could ever be this light and tasty?
Chocolate cake Source: Chris Middleton
Stuffing desserts with sweetened bean paste is a classic flex across Asia. Wana Sinclair's sticky rice doughnuts from are filled with a sweet mung bean paste then tossed in melted sugar til it seizes forming a crunchy, sweet crust.
Source: Ben Ward / Jimmy Shu's Taste of the Territory
Channelling those ! Check out these incredibly moreish (and adorable) biscuits that are a match-a made in heaven! 
Channeling the Tim Tam is this matcha and red bean version. Source: Vickie Liu
Adzuki beans add richness and body as well as a good dose of dietary fibre and protein to these brownies. Adding beans means you don’t need to use as much oil or butter, and are naturally gluten-free.
Double choc bean brownies Source: Murdoch Books
We use lots of vegetables and fruits to add natural sweetness to our baking, so why not peas? They are unusual but rather fun and are also equally delicious dipped in chocolate glaze. Garnish with frozen peas for added texture if you like.
Baked vanilla and pea donuts Source: Chris Middleton
Traditionally, are made using pureed, freshly cooked chestnuts, although, in some parts of Southern Italy, mashed chickpeas or ground almonds are used. Often they're deep-fried, and dipped in honey or rolled in cinnamon-flavoured sugar once cooked. With a pop of dark chocolate in the filling, these are baked and dusted with icing sugar.
Chickpea and chocolate pastries (tortellini de ceci) Source: China Squirrel
Traditionally, madeleines are enjoyed warm from the oven. are made with cannellini beans, rice malt syrup, mandarin zest and a touch of orange blossom water and are delicious warm or cool.
Almond, mandarin & orange blossom madeleines. Source: Chris Middleton
A chocolate mud cake but not as you might know it. Made with butter beans, white chocolate, blackberry and rosemary, is decadent and pays homage to Nordic flavours.
Source: Hardie Grant Books
are rich, heavy, and dense compared with most Western cakes and pastries. Made with mung beans and glutinous rice flour they're usually eaten in small wedges accompanied by Chinese tea.
Explore mung bean doughnuts and a Taste of the Territory with Jimmy Shu in his at 8:30pm Thursday 4 June on SBS Food and On Demand.
Source: My Family Feast
