Little Chocolate Biscuits -- gluten free, plant-based simplicity

These little chocolate biscuits are kissing cousins with my little oat wafers. They are neither quite so simple, nor quite so homey. These are still a down-to-earth tea cookie, but you can also imagine them with ice cream. 

The light, crunchy texture is very pleasing, and there is some flexibility with regards to ingredients. You'll see!!

Because I roll these out into a large rectangle on a silicone mat, then draw lines into the dough with a spastic spatula, they are quick and easy to make. Rolled shape cookies are great, but a  lot of work. So, you do you, but I am very happy to make these as basic as possible. That being said, you can certainly cut them into any shape you like on the silicone mat as well. I just happen to like the little triangles with fork holes in them. Why? I do not know.

equipment needed:

mixing bowls

mixing spoons

measuring cups

measuring spoons

silicone mat or baking parchment

baking sheet

whisk

rolling pin

ingredients:

A)

1 cup of flour (I used 1/2 cup sorghum and 1/2 cup millet. You can also try 1/2 cup brown rice or 1/2 cup oat flour. Make sure your flours total 1 cup)

1/2 cup tapioca starch

1/4 cup cocoa or cacao (I used a combination of different types of cocoa totally 1/4 cup)

1/4 cup soy milk powder 

B)

1/2 tsp xanthan gum

3/4 tsp himalayan salt

1 tsp baking soda

1 tsp cream tartar

1/2 tsp tonka bean powder (optional!!)

C)

1/4 cup coconut oil

D)

1/2 cup water

1 tsp vanilla

1 tbsp apple cider vinegar

1 tbsp molasses

directions:

1. in a large bowl, combine the ingredients from part A and part B, and mix well, making sure you break up any clumps. I often use a whisk to mix dry ingredients. 

2. in a small bowl, combine the ingredients from D, and mix well.

3. add C to the large bowl, and mix with a fork

4. add the mixed ingredients from D to the large bowl, and mix well until everything comes together and forms a dough

5. turn the dough out onto your rectangular silicone mat or similarly sized parchment paper, and shape press into a preliminary log

6. sprinkle a little extra flour onto the dough, and gradually roll out into a rectangle. (I use a plastic spatula to shape the edges.) Try to keep the thickness as consistent as possible.

7. When the dough is rolled out, use a plastic spatula or similar to cut the dough into squares or triangles (or your idea) on the silicone mat (or parchment). Put the mat onto a baking sheet, and bake at 345 for 25 or 30 minutes. (make sure it doesn't get too brown)

8. You can further dehydrate the biscuits to full crispness in a low oven over night. (my oven's lowest setting is 170, and this seems to do the trick)

Choose Your Adventure Cake -- plant-based, gluten-free, moist, delicious, and reliable

A recipe by request!

How about an all purpose cake that you can easily tweak to suit your needs? I'm talking about a cake with such a delicate and lovely texture that you could dress it up in frosting and sing happy birthday, or throw in some oats and mix-ins and say "hello muffin" in the same adoring tone you greet your offspring when they wake up in the morning. I'm talking about a chameleon that can go from chocolate to vanilla, from plain to spice, from comforting to exciting with just a few simple steps and clearly delineated choices. Does this sound too good to be true? Oh, and did I mention it's entirely plant-based, gluten free, and uber delicious?

IT'S NOT TOO GOOD TO BE TRUE!

IT IS SIMPLE!!

YOU CAN DO IT!!!!

introducing: Choose Your Adventure Cake -- a recipe by request

equipment needed:
2 mixing bowls
measuring cups
measuring spoons
mixing spoons
whisk
muffin trays and papers or silicone muffin cups and baking sheets
kettle 
oven


ingredients:

A)
1 cup warm water
1/4 cup coconut oil 

or 

1 cup cool water
1/4 cup avocado oil


B)
1 tbsp molasses or honey or coconut nectar or maple syrup
1 tsp vanilla
1 tbsp apple cider vinegar

C)
1/2 cup coconut sugar — more wholesome — great for everyday treat

or

1/2 cup organic cane sugar — will be more like ‘cake’

D)
1/4 tsp mountain salt
1/2 tsp xanthan gum 
1/2 tsp baking soda
1/2 tsp cream of tartar
2 tbsp tapioca flour
2 tbsp chickpea flour (or white bean flour)
1 tbsp soy milk powder

E) 
(choose 2 from below totalling 10 tbsp):
5 tbsp millet flour or 5 tbsp brown rice flour
5 tbsp sweet brown rice flour
5 tbsp sorghum flour or 5 tbsp oat flour


F)
1) for vanilla, add: 
4 extra tbsp flour (choose from above options in E)
2 tbsp coconut sugar or organic cane sugar
1/4 tsp tonka bean powder

2) for chocolate, add:
4 tbsp cacao
4 tbsp coconut sugar or organic cane sugar (you'll probably want cane sugar for this to be honest)
2 coffee beans finely ground
optional ‘mix-in’ 1/2 cup chocolate chip for double chocolate

3) for muffins, add:
1/2 cup large oat flakes
1 tsp cinnamon/ginger/clove/allspice etc
‘mix-in’ —1/2 cup raisins/sunflower seeds/ blueberries/diced apple etc


directions:

1. preheat the oven to 345
2. in the 1st mixing bowl, combine the ingredients from A, B, and C, ensuring that the coconut oil is melted and the sugar is dissolved
3. in 2nd mixing bowl, combine the ingredients from D, E, F, (save for any mix-ins — they always go in after everything has been combined right before scooping the batter) Make sure this is completely mixed
4. combine the contents of both mixing bowls (adding dry to wet is best) and whisk well
5. stir in any ‘mix-ins’ if applicable.
6.
a) for muffins or cupcakes: scoop into paper lined muffin trays or silicon muffin cups on baking sheets (for the later, don’t crowd  — spread them out on the tray) (I love using a 4tbsp scoop for this) (makes about 10 little cakes or muffins depending on how many mix ins)
b) for little round pans for layer cake: line each round with parchment and also brush with coconut oil — trust me (this will make about 2 little round layers — or double it to make 3 8 inch layers)
7. bake for 40 to 55 minutes at 345 depending on size of cake -- cupcakes and muffins will take less time than a bigger cake!!  Bake until the cake feels springy and firm, but still delicate to the touch. Trust your finger tips!! You can also poke it with a toothpick to see if it's done.
8. remove from the oven and cool




bakers notes:

-Don’t be afraid to get creative!
-If you throw in frozen blueberries or chocolate chips, don’t do it when the batter is warm (better use cool water and avocado oil)
-You can sub in other gluten free grain flours that you like — just keep in mind that this will sometimes alter the quantity of water you need (for example, buckwheat flour tends to be more absorbent, so you might need 1 tbsp or 2 less)
-Trust your finger tips — you will get good at judging when the cake is springy and firm, yet still delicateThis cake is delicate enough to work well as a real cake, especially if make with cane sugar for that extra decadent taste. However, if you go the coconut sugar route, you can also mix in whatever you like for a hearty muffin.
-Sprinkling some coconut sugar or cane sugar on top before baking can make the muffins or cake look a little fancier than they would otherwise, if you are going with an unfrosted look




alternate ideas:

pumpkin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1/4 cup of pumpkin puree, 3/4 cup water +2 tbsp, and throw in your favourite autumnal spices like cinnamon, ginger, allspice, nutmeg, and cloves. 

apple and raisin:
**Instead of using 1 cup of water and 1/4 cup of oil, use 1 cup of apple sauce, 1/4 cup of water, and 1/4 cup of oil -- great with raisins, walnuts, and cinnamon

banana and chocolate:
**Instead of 1 cup water and 1/4 cup oil, try 1 cup of pureed, over-ripe banana, 1/4 cup water, and 1/4 cup oil. This will be great with chocolate chips! You may want to reduce the amount of sugar you add by half, depending on how sweet the bananas are