Chocolate Apple Spice Bread
Oct. 15th, 2011 07:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylik(aka vegan mexican chocolate cake, would, for me, make excellent cupcakes)
While unpacking the kitchen some weeks back, I came across a bag of "raw cacao". I'd picked it up at Whole Foods quite a while earlier, played with it a little in various beverages, hadn't messed with it since. It occurred to me that it could be an awesome baking ingredient. Well, yesterday, with my body in the grip of "OMG, we just had needles inserted through the side of our neck and into our spine!!!" I was kind of craving something rich. However, something rich for some kind of internally determined value of rich... (Eating sushi with a few pieces of avocado? Not the right kind of rich. Let me feeling full and stomach grumbly for hours. And I highly support avocado, damn it.)
So this raw cacao stuff is powdered. And... different. Though less raw after cooking, I'm sure. Now I'm mostly afraid that this recipe depends on this chocolate and that I won't be able to get it reasonably...
Two apples, grated with a microplane grated (probably will work without microplane grater)
4 t olive oil (or other tasty oil)
1 c raw cacao
1/4 c maple syrup (which is a lot for how I bake, but probably not particularly sweet for most people. I'm sure you can use sugar and a little extra moisture)
1 c walnuts, crushed (I might have used almonds had I been thinking ahead more)
1 c oat bran
1 1/2 c whole wheat flour (very whole wheat, with germ, etc)
1 t cinnamon
1 t cayenne (I'd have added less were it not for K and I, but he can cope)
3/4 t baking soda
Stick baking dish in oven, head oven to 350. (I think I use an 8" round. Something like, anyway.) Combine ingredients, adding the baking soda almost last, so it gets mixed in but it doesn't get used up. This should make a nice stiff dough. Add a little more flour or a little more moisture (I'd have probably added soy milk, but, whatever) to make it a stiff dough.
Lightly grease baking pan, smoosh in stiff dough, bake for an hour.
It... it is just what I wanted. Rich and spicey and very, very chocolatey. Food. Really yummy food. I'm not sure if, in absence of aforementioned raw cacao, the next best thing would be a good high fat cocoa powder, or grated chocolate.
While unpacking the kitchen some weeks back, I came across a bag of "raw cacao". I'd picked it up at Whole Foods quite a while earlier, played with it a little in various beverages, hadn't messed with it since. It occurred to me that it could be an awesome baking ingredient. Well, yesterday, with my body in the grip of "OMG, we just had needles inserted through the side of our neck and into our spine!!!" I was kind of craving something rich. However, something rich for some kind of internally determined value of rich... (Eating sushi with a few pieces of avocado? Not the right kind of rich. Let me feeling full and stomach grumbly for hours. And I highly support avocado, damn it.)
So this raw cacao stuff is powdered. And... different. Though less raw after cooking, I'm sure. Now I'm mostly afraid that this recipe depends on this chocolate and that I won't be able to get it reasonably...
Two apples, grated with a microplane grated (probably will work without microplane grater)
4 t olive oil (or other tasty oil)
1 c raw cacao
1/4 c maple syrup (which is a lot for how I bake, but probably not particularly sweet for most people. I'm sure you can use sugar and a little extra moisture)
1 c walnuts, crushed (I might have used almonds had I been thinking ahead more)
1 c oat bran
1 1/2 c whole wheat flour (very whole wheat, with germ, etc)
1 t cinnamon
1 t cayenne (I'd have added less were it not for K and I, but he can cope)
3/4 t baking soda
Stick baking dish in oven, head oven to 350. (I think I use an 8" round. Something like, anyway.) Combine ingredients, adding the baking soda almost last, so it gets mixed in but it doesn't get used up. This should make a nice stiff dough. Add a little more flour or a little more moisture (I'd have probably added soy milk, but, whatever) to make it a stiff dough.
Lightly grease baking pan, smoosh in stiff dough, bake for an hour.
It... it is just what I wanted. Rich and spicey and very, very chocolatey. Food. Really yummy food. I'm not sure if, in absence of aforementioned raw cacao, the next best thing would be a good high fat cocoa powder, or grated chocolate.
