June 26, 2021 / Lyn Jones / 0 Comments
A simple vegan chocolate cake made with simple clean ingredients and with a luscious centre that’s runny and rich in chocolate flavour. Makes: 4 muffin-sized double-choc lava cakes
- 1¼ cup dates (soaked for several hours or overnight)
- 2 Tab almond milk
- 3 Tab chickpea flour
- ½ cup coconut flour
- 1½ Tab coconut oil
- ¼ cup cacao powder
- ½ tsp vanilla
- a pinch fine sea salt
- ¼ cup smooth almond butter
- ¼ cup cacao powder
- ¼ cup + 1 Tab maple syrup
- ¼ cup almond milk
- ½ tsp vanilla
- a pinch fine sea salt
- optional: 1 Tsp Maca powder (no different flavour or texture)
- In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
- Add the rest of the ingredient and form a dough with your hands.
- Press ¾ of the dough onto the edges of the muffin tin.
- For the filling combine all the ingredients in a small bowl.
- Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
- With the rest of the dough form 4 discs that will serve as the bottom of your cake
- Press the discs on top of the cake and adjust with your fingers.
- Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!
June 26, 2021 / Lyn Jones / 0 Comments
Butter substitute for spreading on breads, potatoes & vegetables. This spread is easy, inexpensive & needs no exotic ingredients. It melts when spread on hot food and has a clean rich taste.
Yield: about 2 cups
1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded (grated?) UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt
Mix in a microwavable bowl or a small saucepan, the cornmeal + 1/3 cup of the cold water then the hot water. Stir well.
Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MW on high power in the bowl for 1 minute, whisk, mw 1 minute more, whisk, and microwave 1 minute more.
Place this in a BLENDER along with the warm water, coconut, lemon juice & salt.
Blend for several minutes until as smooth as possible (this is important). Be patient!
It may have a bit of graininess from the coconut, but should not have much.
Place in a covered container in the refrigerator. It firms up nicely but remains spreadable.
It’s good on veggies, too, and you can add garlic & broil it for garlic toast (maybe with a sprinkle of vegan parmesan).
Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.