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capri0mniI did that this afternoon, except instead of flour, I ground up about 10 ginger snap cookies in a tabletop blender with a little bit of baking soda, into mostly fine crumbs. And that was my “Dry Ingredients” mix.
For my “Wet ingredients” I diluted some almond butter (the natural kind, where the oil separates out, and floats on top, when you get it from the store)* with a bit of water, canola oil, tart cherry juice concentrate, and a splash of egg whites from a carton (because I don’t have the coordination to crack an egg – if you do, do that, instead, and beat it a little, with a fork); I mixed it in a 20 oz. paper bowl, "greased" with the canola oil before I poured most of it into my batter).
And then I stirred in my “Dry ingredients” and zapped it in the microwave for 3 minutes and 20 seconds (in a 700 Watt oven). And let it finish cooking simply by leaving it in there to cool down of its own accord (about 20 minutes.
The end result is pretty good. I just ate the whole thing (minus the taste test I did when I first turned it out of the bowl I cooked it in, and a bit of it stuck).
The almond butter and cherry juice is something I had on hand, already. You could also do this with any nut or seed butter you like.
I think thinning it with fruit juice is important though (not just water), because the acid in the juice reacting with the baking soda is what makes the cake fluffy. You could use any cookie you like, too: Nilla Wafers and peanut butter would be a-ma-zing. If you thinned down the peanut butter with grape juice, you could call it a “Peanut butter and Jelly” cake. If your juice is not in concentrated form, like my cherry juice, I'd just use it straight, instead of adding water).
*Pro-tip for nut butters with separated oil (easy, but slow, method to remix, especially if it needs it when you bring it home from the store): Before you open the jar, turn it upside down, and leave it for a few days to a week. Let the oil float back in the other direction, and do its own damned mixing! ;-)
For my “Wet ingredients” I diluted some almond butter (the natural kind, where the oil separates out, and floats on top, when you get it from the store)* with a bit of water, canola oil, tart cherry juice concentrate, and a splash of egg whites from a carton (because I don’t have the coordination to crack an egg – if you do, do that, instead, and beat it a little, with a fork); I mixed it in a 20 oz. paper bowl, "greased" with the canola oil before I poured most of it into my batter).
And then I stirred in my “Dry ingredients” and zapped it in the microwave for 3 minutes and 20 seconds (in a 700 Watt oven). And let it finish cooking simply by leaving it in there to cool down of its own accord (about 20 minutes.
The end result is pretty good. I just ate the whole thing (minus the taste test I did when I first turned it out of the bowl I cooked it in, and a bit of it stuck).
The almond butter and cherry juice is something I had on hand, already. You could also do this with any nut or seed butter you like.
I think thinning it with fruit juice is important though (not just water), because the acid in the juice reacting with the baking soda is what makes the cake fluffy. You could use any cookie you like, too: Nilla Wafers and peanut butter would be a-ma-zing. If you thinned down the peanut butter with grape juice, you could call it a “Peanut butter and Jelly” cake. If your juice is not in concentrated form, like my cherry juice, I'd just use it straight, instead of adding water).
*Pro-tip for nut butters with separated oil (easy, but slow, method to remix, especially if it needs it when you bring it home from the store): Before you open the jar, turn it upside down, and leave it for a few days to a week. Let the oil float back in the other direction, and do its own damned mixing! ;-)
