I always mean to make my own stock, occasionally do, but more often get it from the butcher at inflated costs, but so yummy I tell myself it's worth it.
true and when I'm well, that is what I do. Right now dealing with health issues that are draining me. Kitchen needs a sort and fridge/freezer full of stuff that I'm not eating. Must sort it.
There will be some left tomorrow! (Probably. I'm going to be restrained, but I can't vouch for Mr Brammers. This all happened because I wanted a KitKat earlier and the shops had none.)
Have you ever seen Bill Cosby: Himself? He does a whole routine about feeding his kids chocolate cake for breakfast, and goes through exactly that reasoning. "Eggs! Eggs are in chocolate cake! And milk! And wheat! That's NUTRITION! Fruit, need some fruit... grapefruit juice!" (Someone in the audience goes, "ewww.") "These are not your children!"
I do lovely gluten free chocolate cake if that's the issue. Alas, if it's the chocolate, I am afraid I cannot do carob, for it is the flavouring of Satan.
It's in the oven, due out in 20 mins, and I think I even have some double cream for serving … That spin class was completely wasted this afternoon.
Oh, easy! I've lost all my old vegan books (handed a few on, had the others nicked by evil old flatmates *shakes fist*) but this recipe: http://www.bestrecipes.com.au/recipe/egg-and-dairy-free-chocolate-cake-L6971.html is very similar to my old spongey vegan chocolate cake, though I had a bit of Cointreau where they have lemon juice, and this one is very much like my dense vegan choc, except I used a light olive oil. Don't worry about looking for tofu-based choc chips, just get some good dark chocolate that's dairy-free and whack it into small bits.
I would never have lasted as long as I did as a vegan if there couldn't be chocolate!
Both myself and my partner are gluten free, have been for years, and recently, my partner's mother had to go dairy free, and was mourning chocolate, so we made her brownies.
If you make it, cool the brownies for a while in the fridge before cutting them, we found that made them firmer and less likely to just dissolve into a pile of crumbs. If you're making them with regular flour, they might be okay anyway, GF baking tends to be crumbly. Of course, chocolatey crumbs are still super delicious...
This young lady blogs about her adventures in baking, and she does a lot of special-needs baking. Gluten-free, dairy-free, egg-free, nut-free, low-GI, low-fructose... she has something for everyone.
Well, at least you won't starve. That's something, right? :D
My own stash of ingredients resembles yours a lot right now - which reminds me to go shopping soon. If I do bake myself a cake now, then it'll be the last I can make, because I'm low on baking powder. ;)
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^ I would like to be you when I grow up.
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But in all seriousness, you shouldn't resist the call of the baking fairies.
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It's in the oven, due out in 20 mins, and I think I even have some double cream for serving … That spin class was completely wasted this afternoon.
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I would never have lasted as long as I did as a vegan if there couldn't be chocolate!
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Lots of good dark chocolates are dairy free, and they are healthy! Ish …
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This is the recipe we use.
If you make it, cool the brownies for a while in the fridge before cutting them, we found that made them firmer and less likely to just dissolve into a pile of crumbs. If you're making them with regular flour, they might be okay anyway, GF baking tends to be crumbly. Of course, chocolatey crumbs are still super delicious...
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My own stash of ingredients resembles yours a lot right now - which reminds me to go shopping soon. If I do bake myself a cake now, then it'll be the last I can make, because I'm low on baking powder. ;)
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And cake is far more important than a meal...*nods*
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Cake is awesome and appropriate at all times.