romance and baking
When Viper said to me yesterday morning, ‘Let’s have a romantic evening tonight,’ I was worried. You see, the thing is romance makes me physically ill. I’m not sure why, but anything remotely soppy or lovey dovey tends to make me vomit in my mouth just a little bit. Getting married is going to be interesting.
I was concerned Viper may be getting a bit soft and sappy in his old age. I had visions of him serenading me on his thrift store guitar, playing one of the 3 songs he has mastered (Bob Dylan or Elvis)…. or making me gaze longingly into his eyes (one of which has a burst blood vessel in it at the moment which really creeps me out. Devil eye).
Turns out I had little to worry about. Or romantic evening consisted of me making Viper a rustic chicken pie…. and me getting a bottle of red wine. Win and win. We also spent quality time stamping our wedding invites and trying to remember if we have any friends. Viper said that he would have got me flowers, but he knows how I feel about bought flowers (waste of money… nice, if you’re rich, but we are not). He said, ‘Maybe I’ll get you some nuts or grains on the weekend.’ Atta boy, you sure know what the girl likes.
Speaking of new health foodie ingredients… I got myself a huge sack of sorghum flour the other day after seeing it featured in so many gluten free recipes. I figured I was missing out. My first attempt at making something with it was a disaster. One of those creations that looks really good, but when you bite into it, it explodes into dust in your mouth? Not familiar with such experiences? Seriously it was disgusting. Anyway this morning’s attempt was not that good looking, but it tasted rather good. Most things that contain chocolate taste good though. I sampled a chocolate worm truffle once (containing real worms, not vegan friendly oh no, but this was quite a few years ago) it was delicious.
Spiced Pumpkin and Dark Chocolate “Pan”-Cake:
(Vegan, gluten, soy, seed, nut, corn, wheat, cane sugar free)
I had no idea what to call this thing either… I can’t wait for the day I have a new oven and can bake proper loaves again.
- 1C cooked pumpkin (sweet potato would work well too)
- 3/4C sorghum flour (brown rice flour or chickpea flour would work here too)
- 1/4C coconut flour (if you don’t have any, you can just use 1C of sorghum)
- 1/2t baking soda
- 1/4t baking powder
- 1t mixed spice (pumpkin pie spice)
- 1/4t sea salt
- 1t vanilla extract
- 1/4C milk mixed with 1t apple cider vinegar (leave to sit for 10 minutes or so)
- 1/4C maple syrup*
- 1T coconut oil
- 85g dark chocolate, chopped (or chocolate chips… alternatively use 1/2C dried fruit or nuts, but chocolate wins for me)
- Preheat oven to 170 degrees C.
- Combine pumpkin, sorghum, coconut flour, mixed spice, salt, vanilla, milk, maple syrup and coconut oil.
- Pulse until well combined.
- Fold in chocolate, baking powder and soda.
- Spoon into a silicone pie pan (I use a 20cm round silicone pan, because my oven sucks, and this is the only thing that works for me. Otherwise, use a lined baking try, but the mixture can’t be any higher than 2cm or it won’t cook through). Smooth the top and bake for 25-30 minutes. The top will crack, and it will look like a giant cookie a la Chocolate Covered Katie.
- Remove from oven, and let it cool for at least 15 minutes before trying to remove from the pan. I favour the “flipping it out between 2 chopping boards’” trick (sandwich pie pan between 2 chopping boards, flip it 180 degrees so the cake comes out upside down, remove pie pan, place the chopping board on top again, and flip it back 180 degrees).
- Cut into wedges and enjoy.
From the look of it, I thought I was going to have another dusty mouth explosion creation on my hands (read: Boosty Food). Looks were deceiving in this case though, as although the top looks dry and cracked, the interior was seriously brownie like.