Tag: Fail

Epic Fail – Redux

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…img_3749.pngWow, 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.

Trial and Error

Trial and Error

Today I am hungry. Actually, no, let me rephrase that. I want food. Hunger is the physical sensation our body gives us when we need nutrition and sustenance. I have those covered. Today I am struggling with the need to eat because it’s cathartic. *sigh*

This journey I am on is full of Trial and Error. Two steps forward, one step back. Whenever I add something back into my diet, I do it slowly and methodically to see how my body reacts. Last week, I decided to add Tempeh (fermented soy) into my diet. Please, don’t lecture! I know soy can be a problem for many and while it’s health benefits are sung by some, it is decried by others. I just wanted to see. 

I made a lucious pot of Minestrone soup and pan seared chunks of Tempeh before adding it into the soup pot. It was delicious. Then, the symptoms began.  So far I have had increased random food cravings, hot flashes, crankiness and tiredness. Basically, it kicked me in the hormones. This sucks. 

I didn’t even put it together. It was my husband.

Him: “You seem a little off today. You ok?”

Me: “No, I feel like crap!”

Him: “What did you eat that was different?”

How I love that man of mine. He can read me like a book. He helped me go back through what we had eaten and helped me put two and two together. It hadn’t even dawned on me. 

Not all my add backs have been failures. Eggplant, corn and red wine vinegar are all fine. I get discouraged, though, when it doesn’t go well. I don’t like these symptoms. Taking a step back in my progress reminds me why I am doing this in the first place. I am so glad I am. 

I am going to share my Minestrone recipe because it really is the most delicious soup. Although I am leaving out the Tempeh. I hope you understand. 

Minestrone – Makes 10-12 servings

(Adapted from “So You Want To Cook Italian” by Rocco J. Constanzo) 

Once again, please excuse my disgusting cook book! What can I say, I cook with enthusiasm, not neatness!

I used water instead of olive oil to sauté the leeks, onions and garlic.  I also used eggplant instead of potatoes because I had one that needed to be used. This is one of those perfect “use everything left over in the fridge” soups that I talked about before. Kidney beans were used in place of the pasta, since I am gluten free.  I used 8 cups of veggie broth (of course) instead of the 4 cups called for so that I could add more veggies and LOTS of spinach.I found that sprinkling the soup with fennel seeds gives it the taste of sausage without the animal products! Also, I added a good handful of fresh chopped basil leaves and a sprinkle of Italian seasoning. 
Delicious and satisfying. 

Until next time, my friends. 

Fail Level…EPIC!

Fail Level…EPIC!

Oh my goodness, I am still wiping away tears. Not of sadness, though.  Oh no, I was (am) rolling with laughter.

Remember in the beginning I said I would share triumphs as well as failures? Well, here we go…

In my pre-vegan, gluten-filled days, I was an amazing baker.  My cakes were moist, light and delicious.  People would ask me to bake for them, and I would happily oblige. I liked being creative with flavor and trying new things.

Since I have been missing baked goodies, I though I would give this cake a try:

img_3546I wasn’t expecting something too incredible, but I also wasn’t expecting what I got, either.

Since I am gluten free, I went with almond flour instead of wheat flour. I looked it up and Pinterest said to use 1:1 ratio when substituting, so I did.  Yes, I added xantham gum. I mixed my dry ingredients and set aside.

I  blended up the dates, applesauce, banana and pineapple. This unappetizing looking slurry was actually surprisingly delicious.IMG_3533I grated all my fresh vegetables and mixed them in.IMG_3539It was actually starting to look really good! Even a mess is pretty when you cook with rainbow food.IMG_3541I added the dry ingredients and the chopped walnuts and raisins (since I didn’t have currants on hand.)IMG_3543I had decided to half the recipe and go with cupcakes to reduce the baking time.  I used two scoops of batter per cup.IMG_3548My house smelled like chocolate cake while it was baking. It was heavenly.  At the 20 minute mark, I opened the oven and checked them with a toothpick.  They began to deflate one by one! IMG_3552At 25 minutes they were still very wet and continues to hollow out on the middle.  I had begun to giggle. 😁 “Well,” I thought, “I guess I can use the dips in the middle to hold the frosting?”

By the 30 minute mark the tops that had puffed over were getting dry and hard. The middles were still wet and doughy. I called it good and took them out.

IMG_3556Um, no.  Just no. 😂

They actually taste pretty good. I didn’t even bother making the frosting.  This hot mess didn’t need anything else added to it.   I see some tweaking in my future.

Since this was my first gluten free baking experience, any input would be helpful. What do you think I did wrong?

Also, it wasn’t THEIR fault the cupcakes failed, so I thought I would plate one up, just for fun.  Please enjoy this work of art!  ðŸ˜‚😂😂😂😂😂😂😂😂😂😂😂😂😂😂IMG_3555My husband suggested maybe a sprig of mint to dress it up. Oh my goodness, I am dying!!!