Tag Archives: egg-free

inverted oreo cake

interted oreo cake gluten freeIt’s like a dream, an inverted, chocolate-laced, cheesecake flavored twisted reverie of a treat loved past.

If I were a professional nature show host, I might say that what we’ve got here, mate, is a very rare breed.  “It seems to resemble oreo, yes, that’s sure.  Only that it’s a little more like a brownie, and makes me feel good when I eat it.  It seems to be a little short on the gluten, and, oddly, instead of having an overly sweet filling, it tastes like cheesecake.  I reckon we better let this lil bugga into the wild for all to enjoy.”

piping frosting

This is why I don’t host a nature show?  –amongst many reasons… um yeah.

I’ll stick to the kitchen: It’s also nut, corn, and egg-free, and can be vegan if you want it to be.  Lactose is either minimal or very optional.  ahhh, makes more sense.  ;)

flax seed blender

adding flax seed goo to dry ingredients

This recipe came about when I was playing with ways to combine blended flax seeds and cocoa powder.  I really wanted something sweet, and did not want to intake a ton of sugar.  Egg whites don’t sit well with me, so the flax seeds and I have been spending lots of time together in pastry land.  The result was unexpected and beautiful inside and out.  (Inside and out of me and the cake itself.)

So, without further adieu, here’s our little shining star.

plated oreo cakeinverted oreo cake

gluten, butter, egg, corn, soy, nut – free

vegan options!

cake:
7 tbs. flax seeds
1/2 cup water
1/2 tsp. vanilla
1 tbs. agave nectar
pinch sea salt
1/2 cup unsweetened cocoa powder
1/3 cup sugar (1/2 cup sugar for those who like it sweet)
1/4 cup + 2 tbs. rice flour
1 tbs. arrowroot starch (flour)
1/2 tsp. baking powder
2 tbs. neutral oil (grapeseed ideal)

frosting:
1/2 cup mascarpone or vegan cream cheese
2 tsp. rice milk
1 tsp. vanilla
pinch salt
4 tsp. powdered sugar (this is not too sweet, but just right for me.  if you’d like it more sweet add another ~2 tbs. powdered sugar to taste.)

soak time: 6 hours (or overnight)
preparation time: 15 minutes
cook time: ~30 minutes
yields one large/two small inverted oreo cake (serves 6-8 depending on serving size)

1. Prepare cake: soak flax seeds in water in a covered container for 6 hours room temperature or overnight in the refrigerator.
2. Pre-heat oven to 325 degrees F (160 degrees C).  Blend both water and flax seeds with vanilla, agave nectar, and sea salt until white and few traces of seed shells remain.
3. In separate large bowl combine dry ingredients.  Add flax seed mixture and oil.  Combine until homogenous.

dry ingredients cocoa powder flours

batter oreo cake
4. Prepare one large brownie pan or two small cake pans with a thin layer of oil/cooking spray and a dusting of rice flour.  (You want the batter to spread out to be about an inch thick, no more.)
5. Spoon batter into prepared cake molds and bake for about 30 minutes, until center is solid and top is crusted.  Remove from heat, let cool entirely before frosting.

oreo cake pre-frostingmascarpone frosting in bowl
6. Prepare frosting: mix all ingredients until homogenous.  Transfer entirety of frosting into a piping bag with a large circular tip.
7. Finish cake: pipe parallel and equal rows of oreo-filling size circles onto the top of your cake as shown in the photos.  Cut into a square or rectangle for something classy, and serve, ideally, in a square or rectangle shape with a few strawberries and perhaps a glass of bubbly?

cutting cake

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how to make cabbage rad: BRAISE IT with Ginger and Caramel

huntington beach dead of winter<–My dear friend Parisa posted this very recently on facebook.  It’s the dead of winter.

I don’t get it.  My nose is running, I’ve got the average toll up to two layers of socks a day, and my skin is whiter than unrefined sugar.  (I guess that makes it refined sugar?)

cabbage and asian ingredientsI feel like a polar bear.  And in cold times, I want to eat cozy food: things braised, hearty, yet healthy.  Which brought to mind cabbage the other morning when I awoke without the slightest idea if there was even any space between the entry way to my nasal passage and the back of my head.  Stuffed up.

However, when I think of cabbage I think of Beatrix Potter.  That’s sweet, but not exciting.

When I think of ginger, caramel, and hot sauce I want to sweat a little.  In a good way.

So, the two had a playdate and this was born.  I’m on round three right now.  Yum.

ginger braised cabbageGinger Braised Cabbage

2 tbs. sesame seed oil (for Asian flavor) or pork’s fat or high heat oil (neutral flavor), divided
1/4 onion, diced
3 cloves garlic, minced
2 tsp. grated fresh ginger
1 apple, cut into small cubes (you can peel if you don’t like the skins or leave them on)
zest of 1/2 lemon
2 tbs. honey
a large 1/2 tsp. tamari (gluten-free soy sauce)
a few dashes your favorite hot sauce (to taste, some like it hot, some don’t)
1 large curly cabbage, cut into thin strips (use either a mandolin or thin knife cuts)
1/4 cup high quality apple cider vinegar
3/4 cup water
1/8 tsp. dried thyme
1 tbs. fresh cilantro or parsley, chopped (optional)

Preparation time: 10 minutes
Cooking time: 1.5 hours minimum (about 3 hours maximum)
Serves 4-6

caramel onion garlic giner apples1. Heat 1 tbs. oil or fat over medium heat in large pot.  Add onion, sauté for about 3-4 minutes, until edges are coloring and caramelizing.  Add garlic and ginger.  Sauté another minute, until aromatic.  Add honey and lemon zest.  Cook for 30 seconds to start a caramel.  Once starting to turn more brown, add apple.  Stir to coat.  Let cook for another 2 minutes, or until the caramel is a deep amber brown, not dark brown and burnt.
2. At this point add tamari, hot sauce (optional), another 1 tbs. oil and your cabbage strips right away.  Coat with caramel, and cook for 2 minutes, until heated through.  Add apple cider vinegar, increase heat to high, and reduce until there is no liquid at the bottom, about 1-2 cabbage before cookingminutes, stirring to coat cabbage evenly.  Immediately add water, thyme, and optional fresh herbs.  Bring to a boil, stir cabbage a few times to bring the bottom pieces to the top, cover, and reduce heat to low.
3. Cover and simmer, stirring occasionally to bring the bottom pieces to the top, for minimum 1.5 hours.  If the water is running out at the bottom, add a bit more.  At the end there should be a bit of water left, so if you braise it for 3 hours, you’ll have to add water half way through at the least.
finished braised cabbage<–and she’s done!

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