Butternut Squash ‘n Banana Loaf… with some pecans

21 01 2012

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This is another modified creation from Skinny Bitch: Ultimate Everyday Cookbook.  First, I thought putting pecans on the top before baking would look pretty and taste delicious.  I was wrong, the pecans got a little overdone and, although I enjoyed picking them off and eating them, this would have had better presentation without burnt pecans on top.

The original recipe called for pumpkin, but I used butternut squash instead.

It also called for a lot more sugar, which I replaced with less sugar and some protein powder.

The end result is, perhaps a little dry, but totally delicious.  Spreading applesauce on each slice helps with any moisture issues without adding any fat.  Genius.

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Butternut Squash ‘n Banana Loaf

2 cups flour (I used a combination of spelt and buckwheat)

1/2 cup protein powder (no protein supplements? just add 1/2 cup extra flour)

2 tsp baking soda

1/2 tsp cinnamon

1 tsp nutmeg

1/4 tsp allspice

1/2 tsp salt

1 1/2 cups puréed butternut squash

1 banana

1/2 cup canola oil

1/2 cup water

1/4 cup brown sugar

1/4 tsp stevia powder

1 tsp vanilla

2/3 cup chopped pecans

Preheat over to 350ºF.  Lightly oil a large loaf pan and dust with flour.

In a large bowl, mix together flour, protein, baking soda, cinnamon, nutmeg, allspice, and salt.

In a blender or food processor, blend squash, banana, oil, water vanilla, sugar, and stevia together until smooth.

Mix wet and dry ingredients together until just mixed.  Fold chopped pecans into batter.

Pour the batter into the prepared pan and bake for 1 hour.  Remove from the oven and allow to cool completely.

 

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Chocolate Cake… shhhh, it’s got chickpeas!

1 10 2011

I have been on a mission to make a high protein, fat-free, low sugar cake.

There were a few attempts with lack luster results.  So far, this cake is the winner.

Even SO, the critic, said this cake passed the taste test.

Give it a whirl and let me know what you think.

Chickpea Chocolate Cake

1 can chickpeas, rinsed

2 bars dark chocolate (Lindt Excellence is excellent)

1 pkg soft tofu

1/4 cup cocoa

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp maple syrup

2 Tbsp vanilla

1 tsp Stevia

1 cup chopped walnuts

Preheat oven to 350ºF.  Grease a 9 x 9 baking pan.

Roast the chopped walnuts.  This can be done in a dry frying pan or in the oven while it’s heating up.  Do not walk away from you toasting nuts or they burn, I guarantee it.

You gotta melt the chocolate, so grab a pot and stainless bowl.  Place the chocolate in the bowl and the bowl over the boiling water.

Purée chickpeas, tofu, maple syrup and vanilla.  Once these wet ingredients are smooth, mix in cocoa, cinnamon, Stevia, and baking powder.

Mix everything together: the melted chocolate, the nuts, and the puréed chickpeas.  Once everything is combined, place the batter into the pan, spreading it into the corners.

Bake the cake for 45 minutes.  Allow to cool completely, when it comes out of the over it will seem underdone – once it cools it will be firmer and have a brownie-type consistency.





Butternut Squash Cake

22 09 2011

Here’s the deal, this cake was dense.  Real.  Dense.

It’s so dense that you could almost call this a scone.

Actually, you could probably spoon out the cake batter on a baking sheet and bake little scones or mini-cake things.  Whatever you do to form your cake, I don’t think you’ll be angry at me for making you make this cake.

Despite being filled with fall’s bounty, this cake doesn’t really taste like fall.  If that disappoints you, just add 1 tsp of cinnamon and 1/2 tsp of pumpkin spice and you’ll have the autumnest cake ever.

For those people who read my blog regularly (I’m talking to you N), you may recognize this as being very similar to my amazing carrot cake.  It is but I had to change it because I’m on a mission to empty my baking supply cupboard before re-stocking.  I’m getting close to empty, but I’m not quite there yet.

Butternut Squash Cake

1 cup spelt flour

1/2 cup protein powder, preferably vanilla

1/2 cup arrowroot flour

1/2 cup sugar

1 cup unsweetened coconut

1/2 tsp Stevia extract

1/4 tsp salt

2 tsp baking soda

2 Tbsp vanilla extract

1 cup unsweetened applesauce

1 cup minced roasted butternut squash

2 tsp apple cider vinegar

Preheat the over to 345°F and prepare a pan for baking, either a 9″ spring-form pan or 9″ x 9″ square.

In a large mixing bowl, combine spelt flour, protein powder, arrowroot flour, sugar, coconut, stevia extract, salt, and baking soda.

Combine vanilla, applesauce, minced roasted butternut squash, and apple cider vinegar together before adding to dry ingredients.  Once the wet ingredients have been mixed together, add to flour mixture and combine.  (Advice for vegan cakes is normally to stir only until just mixed; however, I used my Kitchen Aid mixer for this cake and let it mix for nearly a minute without any disastrous effects.)

Your batter will be thick, roughly brownie batter thick; don’t panic, that’s normal.  Pour batter into prepared 8 x8 cake pan, ensuring to spread thick batter into corners.

Bake for 45 minutes and then allow cake to cool for at least 15 minutes before you dig in; I used to devour hot cake not realizing that the cooling period is part of the cooking process, giving the cake some more time to set up.

P.S.  I’ve been wanting for sweet, sweet baked stuff for the past few days and I was SO disappointed to find that SO had finished the last of the treats I baked.  The bad news is that it’s all gone.  The good news is that SO wasn’t lying when he said the cake was good.





Chocolate Chickpea Cake

16 09 2011

 

Remember that miss I said I was on, the mission to make a healthy, gluten free and sugar free chocolate cake?  Attempt number one wasn’t great.

I made a chocolate chickpea cake.  Eons ago I had a recipe for chocolate chickpea cake but it had lots of eggs, and I recently made it my mission to create a vegan version of this cake.

Sadly, this cake wasn’t quite right.

I wanted a sugar-free cake that was bitter sweet.

Bitter sweet: check.

Cake-like: check.

Tastes strongly of baking soda: check, check.

Although, the taste isn’t stopping me from eating the cake.

Anyway, I’m going to take another stab at this cake and then – if it doesn’t taste strongly of baking soda – I’ll post the recipe.

So get ready – I’ll be coming back with a nearly sugar-free, fat-free protein loaded cake.  What more could anyone ask for?





On a Mission

5 09 2011

I just wanted to let you know that I’m on a mission to find a recipe for a gluten-free vegan chocolate chickpea cake that is sugar-free… or at least very nearly sugar free.

If anyone has any suggestions, I’d be glad to hear them.





Amazing Carrot Cake

11 05 2011

Carrot cake is not my first choice, even when covered in a thick layer of icing; however, this may have changed that opinion.  It is sweet, flavorful, and not too heavy.  I had intended to take a nice picture of this cake but it began to disappear quickly once it had cooled – it didn’t last 12-hours in my house.

Last September a friend made a chocolate beet cake for her son’s birthday,  that was my jumping off point.  Although I replace one root vegetable with another, I didn’t think chocolate was the right flavor for this cake.  So I chose chocolate’s antithesis: vanilla.

Although this cake was quickly devoured in my house, it could have been finished with a light vanilla icing for a more finished product.  An alternative to icing would be to serve this amazing carrot cake with a fruit compote – I’m particularly fond of rhubarb because it’s in season and my neighbour just gave me a dozen stalks.

Amazing Carrot Cake

1 cup spelt flour

1/2 cup protein powder, preferably vanilla

1/2 cup potato starch

1/2 cup sugar

1/2 cup unsweetened coconut

1/2 tsp Stevia extract

1 Tbsp arrowroot flour

1/4 tsp salt

2 tsp baking soda

2 Tbsp vanilla extract

1 cup unsweetened applesauce

1 cup puréed carrots†

2 tsp apple cider vinegar

Option – 1 cup raisins

Preheat the over to 345°F and prepare a pan for baking, either a 9″ spring-form pan or 9″ x 9″ square.

In a large mixing bowl, combine spelt flour, protein powder, potato starch, sugar, coconut, stevia extract, arrowroot flour, salt, and baking soda.

Combine vanilla, applesauce, carrot purée, and apple cider vinegar together before adding to dry ingredients.  Once the wet ingredients have been mixed together, add to flour mixture and combine.  If you like raisins in your cake, this is the time to add them!  (Advice for vegan cakes is normally to stir only until just mixed; however, I used my Kitchen Aid mixer for this cake and let it mix for nearly a minute without any disastrous effects.)

Your cake batter will be thick, roughly brownie batter thick; don’t panic, that’s normal.  Pour batter into prepared cake pan, ensuring to spread thick batter into corners.

Bake for 45 – 60 minutes, until your cake passes the toothpick test (a toothpick or knife inserted into the cake comes out clean).  Allow cake to cool for at least 15 minutes before you dig in; I used to devour hot cake not realizing that the cooling period is part of the cooking process, giving the cake some more time to set up.

Although this cake is delicious on it’s own, it could be finished with icing of your choice once it has cooled completely or a fruit compote.

† To make puréed carrots, peel and cut enough carrots for purée – roughly 1 1/2 cups raw carrots.  Boil or steam carrots until soft and allow to cool.  Once cool, place in a food processor and run until smooth.  If you do not have a food processor, place the carrots in a blender with vanilla and apple cider vinegar and blend until the smooth – the liquid is necessary in a blender to make a smooth purée.

* Originally recipe from http://blog.fatfreevegan.com/2006/02/cant-be-beet-chocolate-cake.html