28 November 2013

If at First You Don't Succeed, Change Your Variables!

This year, I am grateful for learning the following lesson, and all the people, places, events, and things that taught me it. If I don't enjoy certain things with certain people under certain circumstances, I oughtn't write it off. Being open to try it again under different circumstances with different people can reverse the curse. 

Thanksgiving is one of those things.

In the past, I railed against the holidays (http://www.gothicgranola.com/2011/11/non-thanksgiving-food.html). Then I decided to find out what I liked on my own terms. If anything, that has been my theme for this year. Stop settling for what's expected and experiment with what could serve CAKE better (see: http://www.gothicgranola.com/p/who.html).

Today is birthday to two friends. For one friend I made a chocolate pecan brownie pie (http://www.gothicgranola.com/2011/11/decompressing.html). While the hostess (cake decorator extraordinaire of Satanic cake, http://www.gothicgranola.com/2013/09/devilish-chocolate-cake.html) made chocolate pudding cake, I made a version for me and my gluten-free friend. I modified this recipe in March and hadn't retyped it. However, I retraced my Instagram steps and found my notes in my notebook from earlier this year. See, posting pictures of my creations on IG and journalling are useful! Reflection rules.

Chocolate Fondant, or Baked Avobachoco Souffle, or Individual Molten Chocolate Cakes

1 tablespoon black cocoa
1 tablespoon coconut oil, melted

3 bananas (about 1 cup)
1 1/2 medium avocados
1/2 cup hot water
3 ounces coconut butter
1/4 cup cacao nibs

1/2 cup Dutch cocoa
1 cup coconut sugar
1 1/2 cups white rice flour
1 teaspoon xanthan gum
2 teaspoons baking powder

Sliced almonds for topping (optional)

Preheat the oven to 400 degrees Fahrenheit. Grease three 11/2-cup ramekins with the coconut oil then dust with the black cocoa.

In a blender or food processor, blitz the banana, avocado, water, coconut butter, and cacao nibs until smooth, scraping down the sides occasionally. Add the dry ingredients and blitz until uniformly combined. The mixture will be puffy and thick. Transfer to the ramekins and smooth out the tops. Bake for 14-16 minutes or until set. Careful that the coconut oil does not bubble over the sides. Remove from the oven and serve immediately for the molten effect. Or leave in the back of your car in freezing weather and serve as a thick, cold, gravity-defying pudding.

In addition to fondant, I made these to share.

Tempeh and mung beans

Made with chunks of squash and sweet potato, less oil, and neither apples nor pecans, and a sunflower version of almond bread

Almond bread: 

Happy Thanksgiving!
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