![]() I also topped it with coconut cream whipped (the creamy stuff on the top of a can of coconut milk whipped with a little powdered sugar and nutmeg…DIVINE. I used 1 cup cauliflower puree because I assumed it would be the same quantity as the pumpkin…at any rate with a different flour (If i wasn’t too lazy today to make some almond flour for instance) it would be more ‘cakey’ but I’ve eaten like 1/3 of it and it’s FINE like this! □ I saw someone else posted that they used cooked cauliflower, I did as well and it worked great. It was delicious and my husband had no idea that it had cauliflower and he loved it. I have to say that Hazelnut doesn’t seem to stand on it’s own very well, so the ‘cake’ was very ‘fudge brownie’ for us even after baking for 40 minutes! I used the flax seed, and added a dash of nutmeg to the batter. I want to tell you the alternations I made and how they turned out because I appreciate such comments in blog recipes! □ So, first, we’re gluten free so I used 1/4 cup plus a little more oat flour, then coconut flour to finish off that second 1/4 cup and hazelnut meal/flour for the last 1/4. So, I made this tonight and it was yummy. I should have pre-tasted the batter like you suggested to someone above, but I didn’t think of it at the time, since like I said I hadn’t had a problem in the past when I just guesstimated my stevia amount. I don’t normally have a problem when I do that with your recipes, but maybe because this one was a little riskier it needed something more reliable. The only thing I can think that could possibly have gone wrong is that, because I have a different kind of stevia than you use, I don’t know how to measure it and just give it my best guess. I used fresh cauliflower, pre-steamed until it was nice and soft. As for ingredients, I am not vegan so I used real egg, milk, and butter, but otherwise I don’t think I changed anything. So I don’t know that that would have done anything. Well, looking at the recipe, the only thing in the steps that had any variation was that I premixed the wet ingredients and the dry ingredients separately a couple days before I was going to bake the cake, then threw the two together just before baking. So as you can see, there is not need to use eggs…cholesterol… This will make about 16 eggs worth and keep in the fridge about two weeks. Simmer 1 C flax seeds and 3 C water (1:3 ratio) in a saucepan for 5 minutes (or until thick). To make a large quantity of egg replacer: water, whipped, chilled, and whipped again 1 egg = 1/4 cup canned pumpkin or squash.I just finished eating a delicious vegan Devil’s cake that I made, I used applesauce instead of eggs, final product was a nice moist cake. Fruit purees tend to make the final product denser than the original recipe. If you want a lighter texture and you’re using fruit purees as an egg substitute, add an extra 1/2 tsp. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert. Oh, don’t use eggs! In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup Applesauce for each egg called for in a recipe for sweet, baked desserts.
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