alright, so i know i promised this recipe for april 1st, but uh, april fools? things have actually been pretty hectic for us here lately. we recently confirmed some suspicions via a home testing kit that our tap water is contaminated and have been pretty busy trying to coerce the health department/our landlord/for-the-love-of-god-anyone to come out and do something about it. it's been a really freakishly frustrating feat and we're both really steamed about the whole thing. here we are, trying to live really healthy lives by keeping active and eating really well and just generally taking really good care of ourselves and we both kept mysteriously getting sick for the past several weeks...only to find out we've been drinking/bathing/cooking with water contaminated with bacteria.
*insert silent scream of horror*
it's such an awful feeling knowing that such a basic provision isn't something you can always rely on. this has really been an eye opener! in any event, we finally got our landlord to agree to come out and run some tests for us tomorrow, so hopefully this is the beginning of the end. living on all this bottled water is expensive! not to mention wasteful...
but moving on! we've got cakes to discuss!
happy thoughts!!
warm, cakey happy thoughts! with banana on top!
you're gonna like this one... :)
microwave quinoa flour coffee cake
makes one single serving cake
*if you haven't read my notes on using quinoa flour, you should check out
this entry to get some info. i heat treat my quinoa flour in the oven prior to using it to eliminate any bitter taste (spread it on a baking sheet and heat it in an oven preheated to 215-250 for 1 1/2 to 2 hours...it's all explained in the link)...it ends up taking on a really delicious, mildly sweet, nutty, toasty flavor that just works incredibly well for cakes and muffins and the like. it's nutrition is through the roof, too. soooo worth it*
wet ingredients:
- 1/2 ripe banana
- 1 T yogurt (i use fat free greek yogurt)
- 2 T coffee
- 1 egg white
- 1 1/2 ts vanilla extract
- 1 T agave
dry ingredients:
- 1/4 cup heat treated quinoa flour
- 2 ts rolled oats or quick oats
- 2 ts flaxmeal
- unleveled 1/4 ts baking powder
- 1/4 ts stevia
- 1/4 ts cinnamon
- 1 ts ground coffee
whisk together all the wet ingredients. add dry ingredients, mixing as you add each one to ensure it's all combined. scrape all the batter into a microwave safe container/bowl/two ramekins that have been lightly greased of sprayed with cooking spray and microwave for about 2 minutes. let sit for a minute or so and flip out of container onto a plate. that's it! a perfect little slightly spiced coffee cake for one. light, moist, and awesome for breakfast or lunch. you can eat it plain, with fruit, or top it with this tasty stuff:
honey nut streusel
- 2 tablespoons roasted, unsalted peanuts
- 1 ts pumpkin seeds
- about 1 ts honey
- dash of cinnamon
grind the peanuts and pumpkin seeds into a coarse meal. i just use a coffee grinder for things like this and it works great. don't over grind, though! you want it to be crumbly, not peanut buttery. empty the meal into a bowl and mix and mash it with the honey and cinnamon until it starts to take on a crumbley, streusel texture. be-streusel your tiny cake and love on it something fierce. i love this stuff...especially with bananas. it's really more just the texture of a coffee cake streusel and not the sugary flavor of it. this is more like a yummy peanut butter cookie crumble topping. plus, it's good for you! relish! devour! repeat!
and just like that, you've gone and had yourself a cake. and it was good for you. and there was much rejoicing. hallelujah!
No comments:
Post a Comment