Tag Archives: light

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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Inspiration: GARBANZO BEANS AND PASTA

paprika sage fried garbanzo penneDeck the halls and guzzle down egg nog!  Yesssss yes, I can totally be for that.  I can also totally get sick of (and off) that.

Christmas Buche de Noel Paris<–Christmastime consumption in Paris.  You might as well roll me around on one of those after ingesting its neighbor.

I’ve found a wonderful break from the heartiness of holiday merry-making to be a convenient and mailable combination of garbanzo beans and rice penne pasta.  Growing up in the more traditional spaghetti bolognese household, the 6-year-old me would have slapped my wrist for coming up with such a combination.  The 26-year-old feeding herself in in this season of cheer?  Totally impressed with how good these two things taste together and how light yet full I feel afterwards.

Here are two ideas for putting together chick peas and rice pasta.  Gluten-, dairy-, nut-, soy-free.  Vegan yet robust.  Recipes serve about two.  Happy times in that jolly belly.  Ho ho ho!

IMG_8034Fried Garbanzos with Sage Paprika Rice Penne

-Simple, fresh, delicious-

Ingredients: 1 cup rice penne, 1 1/2 tbs. high quality extra virgin olive oil, 1-2 tbs. dried rubbed sage, 1 small (or 1/2 large) shallot cut into small dice (brunois), 2 cloves garlic (minced), 3/4 cup cooked garbanzo beans*, sprinkle of paprika

Method:

1. Cook gluten-free rice penne pasta in salted water according to packaged directions to al dente.

2. Meanwhile, slowly cook shallots and garlic in olive oil to release aromas over low heat.  You don’t want them to change color, just infuse in the oil.

rice penne pasta france3. When pasta is cooked, drain, rinse, and then put in heating pan with shallots and garlic.  Sprinkle in sage.  Toss a few times to combine flavors, then let stay warm over low heat or to the side of the stove.

4. Heat about 1/4 cup high heat neutral oil in a pot over medium heat.  Make sure your cooked garbanzo beans are drained, and drop in when oil is hot to fry.  When they have started to brown in color, remove from oil and rest on a paper towel for 30 seconds to remove excess oil.

5. To serve, make sure pasta is still warm (if not put the pan back on heat for a few seconds) and salt to taste with a fine sea salt.  Put on a plate, top with fried garbanzo beans, then sprinkle paprika over the top.  Goes really really well with roasted brussel sprouts.  (See photo at top!)

saucey ginger garbanzo pastaSaucey Ginger Garbanzo Penne

Sultry, tangy, and delectable-

Ingredients: 1 cup gluten-free rice penne pasta, 3/4 cups cooked garbanzo beans*, 1 cup chicken or vegetable stock, 1 knob fresh ginger (1″ cubed) grated, 1/4 yellow onion diced, 2 cloves garlic diced, 1 tsp. dried thyme, 1 bay leaf, 1 tbs. balsamic vinegar, 1 tbs. organic ketchup (or 1 small tomato cubed), salt and pepper to taste

Method:

1. Cook penne according to packaged directions.

2. Meanwhile, sauté onion in 1 tbs. high heat oil over medium heat for 1 minute.  Add garlic and ginger and sauté until aromatic (about 30 seconds).  Deglaze with ketchup.  Let cook 30 seconds.  Add vinegar.  Let cook another 30 seconds to cook out acidity.  Add stock, bay leaf, and thyme.  Cook over medium high heat until reduced down just a thin layer on the bottom.

3. Add garbanzo beans that have been drained and about 1/2 cup water or stock to make it a liquid sauce again.  Cook to reduce and infuse beans with sauce flavors.  Reduce to about half, add in cooked pasta.  Toss over low heat to combine flavors.  If you want it more soup-like, add more stock or water.  Season with salt and pepper to taste.  Remove bay leaf.  To serve, dish into wide soup bowls.  Sprinkle some chopped herbs on top to be fancy.

cooking garbanzo beans*To cook your own garbanzo beans instead of buying canned, soak dried beans in water at room temperature for 4 hours or overnight in the fridge.  Cook in 3 times the amount of water NOT salted with a bay leaf and a sprig of thyme (optional) for about 2 hours in a gentle simmer, covered.  Add a heavy pinch of salt after 2 hours of cooking (they will not cook as fast if you add salt beforehand!  Trust this one.)  Keep cooking over low heat until they feel like canned beans, i.e. you can squish them between your fingers and they have an even cooking throughout.  Make sure beans always have liquid covering them, so add more water if it evaporates.

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