Flashback to the 1970s. We ate stuff like this from a mix. I think there was a lemon, a chocolate, and maybe some kind of butterscotch flavour. Butterscotch was very big in the 70s. You'll have to take my word for it.
Somehow you mixed this up, threw it in the oven, and it turned into some cake with pudding generously oozing through it like lava through the rapacious, primordial heart of Mordor.
This one isn't quite that simple. This one requires you to dirty two bowls, and mix two separate things. But if my husband and child are anything to go by, it is worth it.
prepared silicone muffin cups
mixing bowl and spoons
1/4 cup coconut butter (aka coconut manna)
1 cup water or vegan milk
1/2 cup coconut sugar
2 tbsp date sugar
4 tbsp cacao
1 tbsp tapioca starch
1 tsp vanilla extract
a generous pinch of sea salt -- 1/8 tsp
1. combine in a small saucepan, and whisk until thickened over a low heat
whisk to combine and gradually heat in a microwave safe bowl, stopping to whisk a few times
2. set aside until after cake batter is made
cake batter ingredients:
2 1/2 cups water
1 tbsp apple cider vinegar
1/4 cup coconut oil or avocado oil (if you use coconut oil, melt it before using by heating one of the cups of water and combining the oil with that 1 cup of water)
1 cup coconut sugar
1/4 cup date sugar
6 tbsp raw cacao
1/2 tsp sea salt
1/2 tsp ground vanilla bean or 1 tsp vanilla extract
1 cup oat bran
1/2 cup tapioca
1 1/2 cups kamut flour
1 tsp baking soda
cake batter directions:
1. combine the ingredients in the order listed, mixing thoroughly after each addition
2. once all ingredients have been combined, you are ready for the third part of this endeavour
pudding cake directions:
1. preheat oven to 345
2. scoop a little cake batter into the bottom a muffin cup
3. add a small portion of pudding on top of the bottom layer of batter
4. place a small scoop of cake batter on top of the pudding layer
5. repeat until all the cake batter and pudding is used up.
6. if you run out of pudding, but still have cake batter left, bake a few cakes with nothing in them, or throw a few chocolate chips into the remaining batter and make chocolate chip cakes
7. if you run out of cake batter and still pudding left, put it into a dish and put it in the fridge for later or eat it quickly before anyone else does.
8. bake the pudding cakes at 345 for 30 minutes
Welcome to my crazy world of real food cooking ...
Eat Food. Not too much. Mostly Plants. -- Michael Pollan
I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.
Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.
I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.
But baby, it's gotta taste good.
I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.
For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.
Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.
Many thanks, and come back often. I'm really glad you are here!