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bauie25

Reged: 11/23/03
Posts: 69
Loc: Iowa
Carob Cake (haven't tried, just posting)
      01/05/04 09:26 PM

I haven't tried this at all... but I know some individuals on here LOVE to cook... and allow time for it-- so I figured I'd post this recipe. I haven't made any adjustments, so you might have to adjust a few things-- it's supposed to be free of wheat, milk, dairy, and you can substitute so it's free of egg yolks. If anyone make this, let me know how it turns out

Preheat your oven to 325 degrees.

Wet ingredients:
1 1/2 cups honey (or 1 1/4 cup maple syrup and 1/4 cup extra nut milk)
3/4 - 1 1/4 cup nut milk (cashew milk made with 2 cups water and 2-3 Tbs. raw cashew pieces (or blanched chopped almonds), blended for several minutes until water becomes white. Strain and stir well before using. keeps well several days and can be frozen)
1/2 cup light cold-pressed oil (can be found at health food markets)
4 eggs, beaten (may use powdered egg substitute or egg beaters as package directs)
2 tsp vanilla
Tbs. orange rind, finely grated (optional)

Dry ingredients:
1 1/2 cups brown rice or millet flour
3/4 cup tapioca flour (or buckwheat flour)
1/4 cup arrowroot powder
2/3 cup carob powder, dark roasted
4 tsp baking powder (wheat free)
1/2 tsp sea salt
1-2 tsp guar gum (optional)
1/4-1/2 cup chopped peacans, walnuts,filberts, hazelnuts or pine nuts.
shredded unsweetened coconut to taste (optional)

Combine the wet ingredients, using just 3/4 cup of the nut milk to start, and mix well. In a separte bowl, sift together the dry ingrdients, then add slowly to the wet ingredients, beating with a wire whisk or a mixer. The misture should be thick, but pourable. If it is too dry, gradually add the remaining nut milk as needed. Beat the batter 100-200 strokes until smooth, then mix in the nuts. Lightly oil a 9 x 13" cake pan or 3-8" x9" round cake pans, and dust lightly with tapioca flour. Pour in the cake batter and bake 50-60 minutes until the cake is lightly browned and a toothpick comes out clean. Cool the cake before removing from the pans and top with Carob Fudge Topping. Sprinkly coconut on top if desired. Keep refrigerated, or slices can be frozen.

Carob Fudge Topping
2/3 cup cashew milk
1/3 cup honey or 1/4 cup maple syrup (or less to taste)
1/4 cup carob powder, dark roasted
2 tsp arrowroot powder
dash sea salt
1/2 tsp real vanilla flavouring

Blend all ingredients except the vanilla. Bring to a boil and simmer 5 minutes, stirring constantly, until the misture thickens. Add vanilla. Remove from heat and serve hot or cold as a perfect fininsh for ice creams, cakes and other desserts. If you use vanilla extract instead of flavouring, it should be heated with the rest of the ingredients

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"If the sun isn't shining on your path... maybe you're not on the right one" --Me

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