Epic Fail – Redux

A while back a shared a post about my  utter failure with making Healthy Chocolate Cake. If you have forgotten, please let me remind you…Wow, just wow. I thought I would give them a try again, this time using an ingredient more in line with the original recipe. Einkorn wheat. “Wait,” you’re probably thinking, “but you are gluten free!”

I have been doing some reading and something I discovered is that most people aren’t actually gluten intolerant. Yes, there are people with Celiac’s, which is a very real, very serious disease that makes you unable to process gluten. Recent studies, however, have shown that most people have trouble with wheat due to the chemical glyphosate, (also commonly known as Roundup) that is sprayed on most wheat crops a week or two before harvest. Sadly, even most organic wheat receives the same treatment. See this article about toxic wheat. It recommended a wheat product that I purchased from Amazon and this is my first wheat in almost 4 months. I will let you know how it goes…

Anyway, on to the recipe. This time they came out of the oven really nicely.  If you want the recipe, see my post from May 10, 2017 “Fail Level… EPIC!”They looked like cupcakes this time! They smelled amazing. Last time I didn’t even bother making the “frosting” since they were such an abysmal failure. This time, I was really hopeful!I followed the recipe exactly. I used a mix of macadamias, hazelnuts and Brazil nuts, as well as almond milk.

Here is the final product:The verdict? Meh

They are moist, and cakey, but not the most delicious thing ever. Yes, they are refined sugar free (they are made with dates, beets, carrots, applesauce and banana as the sweetener), so they are definitely better for you than processed, sugar filled dessert. The frosting is a bit bitter and not very creamy. It was a bit of a disappointment. I think next time I will stick with nice cream when I am in the mood for dessert.

Back to the drawing board.

Warm Custard for a Chilly Day

Ah, Southern California, your fickle spring weather makes me laugh.  A couple of days ago we were in the 90’s and now I’m snuggled up under a blanket, a fire in the fire place, watching last night’s rain drying on the leaves out my window.

I was in the mood for something warm and comforting this morning for breakfast, so I gave a new recipe a try.  Louisiana Bride’s Breakfast Pumpkin Custard.

Since it is made with *mostly* legal ingredients, I thought I would give it a shot.

The recipe calls for 4 eggs, but since those are off limits for me, I ground chia seeds in my coffee grinder and made chia flour. I used 1/4 cup (1 Tbsp. for each egg I replaced.) I also used 2 very ripe bananas, 1 can of whole (full fat) coconut milk, 3 Tbsp. almond butter and spices. Since the recipe doesn’t specify quantities,  I used the following:

1/4 tsp. allspice

1/4 tsp. ginger

1/4 tsp. fresh grated nutmeg

2 tsp. cinnamon

a pinch salt

I placed all the ingredients in my blender and blended until thoroughly mixed.  I poured it in a 9×13 pan……and topped with pecans.  Then, into the oven it went for 1/2 an hour at 350 degrees.The consistency was light, fluffy and decidedly custard-like.

We sampled it, but even though the ripe bananas added sweetness, it didn’t balance the almost astringent flavor of the pumpkin purée, so I got creative.

I made a date syrup to drizzle over the top.

4 small or 2 large dates

1/2 tsp. vanilla

1-2 Tbsp. water

1/2 tsp. cinnamon

1-2 Tbsp. orange juice

Blend all ingredients, adding more water or orange juice until desired consistency and flavor is achieved.  Pour over warm custard.

It was better with the syrup, but for next time, I would add dates and vanilla into the custard itself as well as using  the syrup on top.

I might even up the spices and add a little grated orange zest into the batter.

Still, it was good.  I can’t wait to keep experimenting!