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cattails gave me a recipe for eggless chocolate cake but when I set out to make it this morning I was feeling kind of belligerent with the food and I made something quite different so I am writing it down here for future reference.
I used the general method but the ingredients, well, the ingredients are kind of eccentric.
Also I made about 2/3 the quantities from a recipe that was originally meant to fit nicely into a 9X13 inch pan, and then . . . later on that. Only it's not a consistent 2/3.
It's the method where you mix the dry ingredients, make a well in them, and then pour in the wet ingredients which you have mixed separately. Then you mix mix mix till it's all homogeneous but you don't mix mix mix for a long tiome. I baked it at 350 for I don't know, an hour?
The dry ingredients were:
2 c flours (I used garbanzo flour and malt powder because I'm cool like that)
1-1/2 teaspoon baking soda
1 cup of sugar
I didn't use salt but for reasons I'll go into later maybe I ought to have
1/2 cup cocoa
a medium dash of cinnamon
a tiny dash of cloves
The wet ingredients were:
1/2 c olive oil (it's all I have, so that's how it goes)
1-1/3 cup mixed runny plain low-fat yogurt and water mixed (almost a cup of yogurt)
a teaspoon or so each of vanilla and almond extract
notes: this amount of yogurt resulted in not a sour taste but a bit too much brightness in the flavor. I ended up putting butter on the bits of cakelike that I ate, to round out the flavor. In the future I would use less yogurt and maybe some milk to round out the flavor. Or salt might have balanced it better.
This is not a garbanzo flour and malt powder recipe. Any kind of flour works well in any of the dense chocolate cakelike things I have been making over the years. Regular flour, nut flour, bean flour -- any of them will work. I imagine barley flour or rice flour or even masa para tamales would work. I might actually try that sometime. Anyway, in this you don't need gluten or any of the other special characteristics of wheat flour, so I just use what is appealing at the moment and I really needed to use up that malt powder because what do you even do with that and why do I have it? I still have a bunch, alas.
Another reason I would use less yogurt in the future is that this stuff rose surprisingly, and then fell because it rose too high. There is absolutely no harm to the falling as far as I could tell, though if I'd known it was going to do that I would have used three little bread pans instead of two. Another thing is that this cakelike is tender enough that it broke while I was handling it after baking. I would cool it longer, maybe. Lately I always use parchment or brown paper bag paper when I bake because buttering those pans just doesn't work for me anymore, everything sticks unless I put the paper in and nothing sticks when I do have the paper.
I ate a big piece of it and froze the rest, which is my current desperate attempt not to eat up all the sweet things in one big vulture feast nom.
Other than that I cooked and ate all very sensible things today. I made brussels sprouts with lemon and asiago and ate that all up. I cooked a pot of split pea soup with carrot, turnip, rutabaga, dried onions from the summer when Frank and Hana brought home too many, craterellus, celery, and the usual split pea herbs and spices (okay, that's garlic only one clove, cumin, pepper, thyme, bay laurel, sage, and salt), but that's for tomorrow. I ate a bit of my roommate's "rundown" which is a thing she makes with vegetables and coconut milk and shrimp. And I think that's it. For tomorrow I also prepared a salad. I know this is not cool to do in advance but I can only eat salads early in the day when it is so very cold and early in the day I don't want to bother, I want to eat something I already made (and for tomorrow, now, I have the salad, the split pea soup, and a bit of succotash still). Also I tended my growy things.
I have had the strongest craving to garden since the sun turned around and it's getting lighter, but of course there's only so much you can do at this time of year and it is so cold I don't want to spend a long time kneeling and weeding. I could prune. But so I set up four egg cartons with dinosaur kale and flat parsley seeds, and I am sprouting some adzuki beans to make a stir-fry with. I did weed a little and prune less. Truffle likes it when I weed.
cattails gave me a recipe for eggless chocolate cake but when I set out to make it this morning I was feeling kind of belligerent with the food and I made something quite different so I am writing it down here for future reference.I used the general method but the ingredients, well, the ingredients are kind of eccentric.
Also I made about 2/3 the quantities from a recipe that was originally meant to fit nicely into a 9X13 inch pan, and then . . . later on that. Only it's not a consistent 2/3.
It's the method where you mix the dry ingredients, make a well in them, and then pour in the wet ingredients which you have mixed separately. Then you mix mix mix till it's all homogeneous but you don't mix mix mix for a long tiome. I baked it at 350 for I don't know, an hour?
The dry ingredients were:
2 c flours (I used garbanzo flour and malt powder because I'm cool like that)
1-1/2 teaspoon baking soda
1 cup of sugar
I didn't use salt but for reasons I'll go into later maybe I ought to have
1/2 cup cocoa
a medium dash of cinnamon
a tiny dash of cloves
The wet ingredients were:
1/2 c olive oil (it's all I have, so that's how it goes)
1-1/3 cup mixed runny plain low-fat yogurt and water mixed (almost a cup of yogurt)
a teaspoon or so each of vanilla and almond extract
notes: this amount of yogurt resulted in not a sour taste but a bit too much brightness in the flavor. I ended up putting butter on the bits of cakelike that I ate, to round out the flavor. In the future I would use less yogurt and maybe some milk to round out the flavor. Or salt might have balanced it better.
This is not a garbanzo flour and malt powder recipe. Any kind of flour works well in any of the dense chocolate cakelike things I have been making over the years. Regular flour, nut flour, bean flour -- any of them will work. I imagine barley flour or rice flour or even masa para tamales would work. I might actually try that sometime. Anyway, in this you don't need gluten or any of the other special characteristics of wheat flour, so I just use what is appealing at the moment and I really needed to use up that malt powder because what do you even do with that and why do I have it? I still have a bunch, alas.
Another reason I would use less yogurt in the future is that this stuff rose surprisingly, and then fell because it rose too high. There is absolutely no harm to the falling as far as I could tell, though if I'd known it was going to do that I would have used three little bread pans instead of two. Another thing is that this cakelike is tender enough that it broke while I was handling it after baking. I would cool it longer, maybe. Lately I always use parchment or brown paper bag paper when I bake because buttering those pans just doesn't work for me anymore, everything sticks unless I put the paper in and nothing sticks when I do have the paper.
I ate a big piece of it and froze the rest, which is my current desperate attempt not to eat up all the sweet things in one big vulture feast nom.
Other than that I cooked and ate all very sensible things today. I made brussels sprouts with lemon and asiago and ate that all up. I cooked a pot of split pea soup with carrot, turnip, rutabaga, dried onions from the summer when Frank and Hana brought home too many, craterellus, celery, and the usual split pea herbs and spices (okay, that's garlic only one clove, cumin, pepper, thyme, bay laurel, sage, and salt), but that's for tomorrow. I ate a bit of my roommate's "rundown" which is a thing she makes with vegetables and coconut milk and shrimp. And I think that's it. For tomorrow I also prepared a salad. I know this is not cool to do in advance but I can only eat salads early in the day when it is so very cold and early in the day I don't want to bother, I want to eat something I already made (and for tomorrow, now, I have the salad, the split pea soup, and a bit of succotash still). Also I tended my growy things.
I have had the strongest craving to garden since the sun turned around and it's getting lighter, but of course there's only so much you can do at this time of year and it is so cold I don't want to spend a long time kneeling and weeding. I could prune. But so I set up four egg cartons with dinosaur kale and flat parsley seeds, and I am sprouting some adzuki beans to make a stir-fry with. I did weed a little and prune less. Truffle likes it when I weed.