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Someone's in the kitchen with Daddoo...
Aug. 23rd, 2005 05:36 pmDad came to visit this weekend, and we baked -- a recipe I made up out of my own imagination and cravings! Didn't have enough of all of my igredients, and we forgot how the oven worked, and made it much more complicated than it should be, but the end result was still edible, so I thought I'd share. Comments and suggestions from more experienced bakers welcome.
( Long and rambling discussion of the recipe and how it got this way, and misadventures with an oven and all, is behind this cut (clicky to read) )
Anyway, here it is, as written down by my Daddoo (what I normally would have done, if I'd had the right amounts, follows in parantheses, in italics):
SEMI-SWEET CHOCOLATE/ALMOND OATMEAL CAKE
(A "blender" recipe. I dumped everything in a bowl and ground it into a batter with an emersion blender. If you have a powerful conventional blender, that would work, too)
Preheat oven to 335 F and coat your baking pan(s)* with cooking oil and flour.
Combine in a blender:
¼ C. Olive Oil
½ C. Almond Butter (or "natural style" peanut butter)
1 C. Eggbeaters™ (or any similiar fat-free egg substitute)
1 C. Skimmed Milk
4/5 C. Honey (1 C. Light Brown Sugar, firmly packed)
¾ C. (1 C.) Hot Water into which 3/4 C. Unsweetened Cocoa has been stirred (i.e., until the cocoa powder is thouroughly blended in the water, and no longer looks "dusty").
1 tsp. salt
2 tsp. vanilla
Blend on high until smooth and evenly textured. Add 2 C. Quick-Cook oats (4 C. oats), and blend again, until the oats are well ground (stir in an additional 2 C., and let the batter stand a few minutes [do not grind]; the batter will thicken quickly).
Fill your pan(s) nearly to the top; as this recipe has no levening, it rises some, but not a lot. Bake at 335-340 F for 35-45 minutes, or until you can start to smell it, the cake has started to pull away from the sides of the pan, and a wooden toothpick stuck in the middle comes out clean.
Makes 8 full hearty-breakfast servings, or 32 bite sized snacks.
* I use 3" x 5" x 2" mini-loaf foil baking pans (the size that fits in my toaster oven). This recipe fills 4 of them.
( Long and rambling discussion of the recipe and how it got this way, and misadventures with an oven and all, is behind this cut (clicky to read) )
Anyway, here it is, as written down by my Daddoo (what I normally would have done, if I'd had the right amounts, follows in parantheses, in italics):
SEMI-SWEET CHOCOLATE/ALMOND OATMEAL CAKE
(A "blender" recipe. I dumped everything in a bowl and ground it into a batter with an emersion blender. If you have a powerful conventional blender, that would work, too)
Preheat oven to 335 F and coat your baking pan(s)* with cooking oil and flour.
Combine in a blender:
¼ C. Olive Oil
½ C. Almond Butter (or "natural style" peanut butter)
1 C. Eggbeaters™ (or any similiar fat-free egg substitute)
1 C. Skimmed Milk
4/5 C. Honey (1 C. Light Brown Sugar, firmly packed)
¾ C. (1 C.) Hot Water into which 3/4 C. Unsweetened Cocoa has been stirred (i.e., until the cocoa powder is thouroughly blended in the water, and no longer looks "dusty").
1 tsp. salt
2 tsp. vanilla
Blend on high until smooth and evenly textured. Add 2 C. Quick-Cook oats (4 C. oats), and blend again, until the oats are well ground (stir in an additional 2 C., and let the batter stand a few minutes [do not grind]; the batter will thicken quickly).
Fill your pan(s) nearly to the top; as this recipe has no levening, it rises some, but not a lot. Bake at 335-340 F for 35-45 minutes, or until you can start to smell it, the cake has started to pull away from the sides of the pan, and a wooden toothpick stuck in the middle comes out clean.
Makes 8 full hearty-breakfast servings, or 32 bite sized snacks.
* I use 3" x 5" x 2" mini-loaf foil baking pans (the size that fits in my toaster oven). This recipe fills 4 of them.
