January 30, 2009
Okay, okay, you asked for it, so here is what I cooked: I adapted Karina’s recipe. She is the Gluten Free Goddess. In 2005 she launched her popular food blog Karina’s Kitchen- Recipes from a gluten-free goddess, you can read on her site that she was “featured in Newsweek magazine as the go-to on-line source for “creative recipes and cooking tips from an experienced gluten-free chef” and chosen as one of Delish.com’s “Best of the food blogs- top 50”.”
My only problem is that although she has eliminated the gluten in very creative ways, we still have sugar in the guise of brown, white and confectioner’s. So, with gratitude to Karina, here is Karina’s Mexican Chocolate Cake with my humble adaptations (in bold type). It is yummy served with Rice Dream or Coconut Milk Ice Cream!!!!
Karina’s Kitchen recipes to save and print- all are gluten-free, with many vegan, vegetarian and allergy-free recipes. Autism diet friendly.
The sweet potato in this cake brings a silky tenderness to the crumb (and no, you don’t really taste it- the chocolate, vanilla, coffee and cinnamon flavors dominate). Using your food processor makes this as easy as uno, dos, tres.
Preheat the oven to 350 degrees F. Grease and dust a 9-inch cake pan or Springform pan with gluten-free flour.
Measure your dry ingredients into the food processor bowl (use standard blade).
1 cup buckwheat flour- or a mix of buckwheat, sorghum and rice flour/I used all purpose gluten free flour
3 tablespoons tapioca starch (or arrowroot, or potato starch)
1/2 cup organic brown sugar/ I skipped this and the cake was still sweet!
1 tablespoon dry Ener-G Egg Replacer/I used a real egg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
Scant 3/4 teaspoon xanthan gum
1 teaspoon cinnamon
1 tablespoon instant coffee or espresso powder (decaf is fine)/I didn’t have any in the house ,so skipped it
Pulse on and off to distribute.
Add in the wet ingredients:
1/2 cup sweet potato puree (canned organic sweet potato is what I used)
4 oz. melted Belgian dark chocolate (use unsweetened for less sweet) I used unsweetened
2 tablespoons Spectrum Organic Shortening You can also try coconut oil
1/2 cup honey- or use raw agave nectar to keep it strictly vegan
3/4 cup chocolate hemp milk- or non-dairy chocolate milk of choice/I used regular soymilk
2 teaspoons vinegar-; lemon or orange juice will work/I used rice vinegar….
3 teaspoons bourbon vanilla extract
Cover and process the ingredients until a smooth batter forms.
Scrape and spoon the batter into the cake pan. Bake in the center of a preheated oven till firm- about 30 to 35 minutes. Please keep an eye on the cake and check it for doneness- I bake at high altitude; your mileage may vary. Cool on a wire rack. Cover and chill. Slice and serve with powdered sugar, fruit or chocolate sauce. I served Rice Dream
Makes 8 to 10 generous servings.
Karina’s Notes: This isn’t a super sweet cake- though I used unsweetened Belgian baking chocolate from Trader Joe’s. If you prefer a sweeter cake, use sweetened dark chocolate and up the sugar a bit, to taste. This recipe pairs chocolate, cinnamon, coffee and vanilla for a Mexican chocolate taste. If you’d rather go a more straight-up-chocolate route, eliminate the cinnamon.
January 28, 2009
I am not a baker. Not much for following recipes. I have some recipes which I pull out for birthdays. Simple, memorable- nothing fancy. My failsafe recipe for corncake:
Combine a bit more than 2 cups finely ground corn flour with 1 tbs. baking powder, 1 egg (optional), 1/2 cup corn oil, 1/2 cup soy milk, 1/2 cup maple syrup, 1 tsp vanilla, add some blueberries if you like. Cook for 15-20 minutes at 350ºF. Can be a cake or muffins.
Next: a great gluten-free recipe I just tried (amazing, right?) for Mexican Chocolate Cake. Of course, I didn’t have all the ingredients and didn’t want to use some that were in the recipe anyway. I want to try it a few more times, then I’ll pass it on!
January 25, 2009
This post is courtesy of Micah who sent me the link through Inhabit.com, a hip and smart design and technology blog that looks at sustainability in the field about yet another new “green” paint on the market.
The EPA tells us the quality of indoor air is often worse than ourdoor air, particularly in the winter when the windows are closed. Smoke, radon, mold and cleaning products provide some of the bad air. One of the worst offenders is the out-gassing of the VOC’s from our paint. Some other obvious toxic out-gassers are mothballs and nail polish- anything with a label reading use ventilated area. However, there are many hidden and more subtle toxins that are in our air, as well.
But this post is about paint. Sherwin-Williams has launched several lines of paint that claim to offer eco-friendly alternatives to standard VOC-laden paints. There is a no-VOC and a low-VOC line now available. I don’t really understand why they would go halfway- why not just make the change? Newly trademarked names like “Harmony, Duration and Greensure” are alluring, aren’t they? I go for names like that, but the question is do they do the job? I know that many painters still turn their noses up at the spreadability and drying time as well as quality and consistency of coverage of the lower VOC paints. I am not so fussy. I would rather live in a healthy home. Even though we use healthy paint in our house, we still do use air filters all year round- in summer for allergens coming in, and of course in the colder seasons as well.
I am also very interested if the company walks their talk and Sherman-Williams seems to be going in that direction. Using biodiesel in their trucks and recycling and choosing a non-discharge and re-use policy for solvents that are used in their not-green paints. But why not just go green, Sherwin-Williams?
But to really understand the green-ness of a company you can always check with DegreeofGreen.com a company that does product reviews and licensing for the “green” distinction. They point out three key questions and provides answers to: What are the health, sustainable and environmental qualities of the products?
Hats off to all the companies who have chosen to re-create non-toxic paints and feature them, hopefully phasing out the toxic paints in the near future.
January 22, 2009
Great tip from greentips.com today about vampire energy devices in our homes that use power just because they are plugged in, even if they are not being used! England has a good system where you can just turn the current off at the source without unplugging. Why didn’t we think of that?
January 19, 2009
Last week, Josh gave a talk to an advertising group in Ohio. He mentioned to the group that “even my mom has a blog”. Hmm… Does that means if my mom can do it anyone can? Or, maybe he means that he is proud that he impressed me with his blog and so I wanted one, too? Not sure which way he meant it, however, I am most definitely a blogger and proud of it.
Why do I blog? Because I, like most of us, have a need to be heard and seen. I have a strong urge to make a difference in our world. I am committed to bringing peace to our planet by helping people become healthy. If I reinforce all my efforts by also working from my computer and sharing the information that I already know and that which crosses my path and things that I am curious about and research, then I feel I am fulfilling even more of my commitment.
You can blog, too. Do you have something to say? Are you shy and don’t speak out about what you care about? A blog can be an introvert’s safe passage into the world to communication. Are you a poet or songwriter? Do you have great recipes?
You can start a blog. Try www.wordpress.com. They will teach you how, with a free blog and tutorials and the rest is up to you. As I write (at this moment) there are: 188,414 BLOGGERS writing 156,787 NEW POSTS= 43,310,359 WORDS TODAY. And those are the bloggers who are working at just this moment in time…..
I encourage you to be seen and heard.