Archive for ‘Uncategorized’

July 6, 2012

Welcome back, me/Father’s day Avochocoberry Cake

For Father’s day, I was a little lacking on the inspiration side. I’d just come back from Mediterranean/German Europa – the land of carbs, fat and cold cuts, I had not touched anything that cooks other than a microwave to reheat take out for 6 months, I had not had the choice to eat vegan or gluten free in 6 months, and most of all, I was pretty goddamn tired. My father however, decided to make bbq and wanted something tasty for dessert. I immediately turned to Peanut Butter – Chocolate cake. His favorite. Then he said: I want something healthy for dessert. Like “low sugar” (which to him equals Splenda)…

WHAT?

And so I got my wheels turning and my engines working and thought. No effin way I’m doing a normal recipe with Splenda instead of sugah. No no no. I’ll show ’em all natural gluten free and tasty cake. And then there were Blackberries, and Green Kitchen Stories and then there was this:Image

Image

 

For the cake, you’ll need

  • 1 1/2 cup of walnuts
  • 14 fresh Medjool Dates
  • 5 tblsp raw cacao
  • 1 tsp cinnamon
  • hint of salt
  • 3 tblsp coconut oil
  • 1/4 cup apple sauce
  • 2 cups fresh blackberries
  1. Preheat yo’ oven to 325F, the ‘batter’ is done in like 30 seconds. It’s swell.
  2. Place the walnuts in a food processor or powerful blender and blend until they look like grainy flour. Don’t pulse too much unless you want walnut butter!
  3. Add in the dates and pulse until they mix somewhat evenly with the walnut “flour”… it can (and probably should) be lumpy. Try some, dates with walnuts are super awesome. Or don’t and make the cake properly.
  4. Add the cacao, cinnamon, coconut oil, pinch of salt and applesauce. Pulse until it is well blended.
  5. Add 3/4 the blackberries and pulse until it looks like preserves just got swirled through your chocolate concoction. Not too much, the mushy-just-blackberry bits of cake are awesome once its baked
  6. Bake for about 40-50 minutes at 325F

Once the cake is cool, its frosting time. For this marvelousness you’ll need

  • Half an avocado, ripe.
  • 150 gr of good quality dark (I used 91%) chocolate
  • 1 tbsp of agave syrup
  • hint of salt
  1. Put all ingredients into a blender and blend until it looks consistent
  2. Spread over the cake and decorate with remaining blackberries
  3. Cut up and stuff into your belly and your friends’

Enjoy!

December 30, 2011

Coup’a boring, photo-less updates

1. I’m home, well halfway, sort of. I’ve been eating like a walrus and having tons of fun. Baking like a 1950s housewife (some recipes to follow) and overall having a blast with my family 🙂

2. I made a Mexican feast for an impromptu fiesta yesterday. I didn’t photograph it but I hope to repeat it soon, it featured carnitas (original I’m super proud of!), pico de gallo, roasted tomato salsa, guacamole, tortillas from scratch, queso blanco (it was actually Venezuelan, so it tasted better than your usual Kraft ‘Mexican Blend’) and whole wheat tortillas from scratch. I’m considering making it for my host family in Germany to further the stereotype that all latin americans are mexicans. It should be fun.

3. YES! that is correct! I’m going to Germany for 5 months and then traveling around Europe for a month or so. I’ll be staying with a family there and studying… which brings me to the brand new category: ‘Weird German|European Food’ I hope to learn a lot about their culture and then make my own versions. Something tells me it’ll be mostly things with apples that resemble pancakes, but we’ll see we’ll see.

4. Due to the length of my trip from here to there (about 24 effin hoursss), I’ll probably prep some cool posts during then. For now, I’ll go back to what remains of my holiday eating. Laters!

December 9, 2011

Boys take note: Medjool Dates are my kind of date. Seriously.

Statement 1: Medjool dates are a-ma-ziiiing.

Statement 2: I don’t really have anything after that.. well I love breakfast, so Medjools + breakfast = Reason to get up and to the office (I keep my breakfast in the office so that I’ll actually want to go)

This recipe is slightly adapted from here. Mostly because I was looking for something more date-ey and less walnut/sweet. I find that medjool dates have a really special taste and texture (and much richer than any other type I’ve tried) and I love running into them as I eat these, or breakfast cookies, or uhm.. as I make things with dates (somehow every recipe requiring 2 cups of medjools ends up with 1.5…). They’re like crack and they’re packed with fiber (and sugar.. but the good kind not the creepy white kind). Also, while I normally stay away from adding nuts to my baked goods because its kind of like cheating, the walnuts really did a superb job in these, adding crunchy deliciousness and a break from the rich, caramel-ey bread/muffins. It balances the whole thing like its nobody’s business. Definitely don’t skip those, or any other component of this loveliness.

For one full 9×5 loaf, or around 18 muffins, you shall need:

  • 1 cup of chopped Medjool dates + 1 cup of boiling water
  • 1 egg
  • 3 tblsp canola oil (or melted coconut oil. I am always out when I’m about to bake something cool. Boo)
  • 1/4 cup of dark brown sugar
  • vanilla to taste (I think I used two bottle tops. WILD)
  • 1 cup of whole wheat flour
  • 1 cup of oats (or oat flour if you have some)
  • 1.5 tblsp flax seeds (totally optional)
  • 1.5 tblsp of chia seeds (totally optional too)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • a lot of cinnamon
  • 1 cup chopped walnuts
  1. Add the chopped dates to the boiled water and let stand while you do everything else.
  2. This is another quick recipe, so you should preheat your oven to 350F right about now.
  3. In a blender, blend together the whole wheat flour, oats, flax and chia seeds, baking powder, baking soda, salt and cinnamon until it looks homegeneous, or homogeneous enough for you (depends the texture you prefer of your baked goods). If you have a small enough blender, you could just blend the oats and make them into oat flour.. but I find that the weight of the other ingredients helps this process with my blender. If you have oat flour skip this step altogether and just mix all of the dry ingredients (except walnuts) in a medium bowl.
  4. In a separate bowl, whisk together the egg, oil, sugar and vanilla.
  5. Blend the dry ingredient mix with the wet ingredients. Once it all comes together, incorporate the dates with the water and fold them in along with the walnuts.
  6. Distribute the mix along previously lined muffin pans or pour onto a greased and floured (or lined with parchment paper) loaf pan. Or be like me and do half and half because your muffin pan only holds 6 muffins.
  7. Top with oats and some raw/turbinado sugar (if you want extra sweetness.. I didn’t) and bake at 350 F for about 50 min or until a knife inserted in the middle comes out clean. If you did muffins, or half and half, reduce the baking time to 40 min and then keep checking until they’re done. Even when they’re over baked they’re still moist inside (just crusty outside), so don’t worry too much about it.
  8. Enjoy for breakfast, lunch, dinner, snacks, etc.!