I have decided to get over my social anxiety through cake, and our guinea pigs are to be the sword-wielders down the road. They occasionally share treats from their trees (remember my fig binge? ja), so I figure a nervous nerd with whom they have occasional contact shouldn’t be too bad. My point is, I am of the opinion that cake solves many things; a social lubricant, if you will. >:)
Naturally it had to be edible and somewhat healthy AND gluten-free (for once!). The sword-wielders are on some hectic meat diet which is terribly low on all the good things in life, like wheat and wheat-ish goods. My mother-in-law has been saying how she thinks she is intolerant to wheat, so nou ja. All in all, perfect conditions to test out this new age nonsense :p (kidding, I watch enough House to know that wheat intolerance is no joke).
Chocolate Covered Katie’s Pecan Nut Pie (with a few twitches here and there). Let’s just say that once you see (or have seen) her delightfully nommy photos, you may be a bit confused as to why I bothered. Nevertheless! I followed her instructions to the letter, the only exception being the tofu story. There’s only one brand of tofu in my shops by us and it is thankfully cheap and floats in water. The next best thing is wrapped and kept in the fridges (no signs of water) but costs TWICE as much. No thanks!
The most immediate change is the crust. I actually used two shallow round pans for these so they firstly came out with less height. In the one pan I made the the crust as based on that found in the Healthy Lemon Squares using gluten-free rice flour which make a *very* interesting texture. In the other tin I made the same crust but used whole wheat/ high fibre flour instead. This is the rice version. so weird! Has a weird, marzipan taste to it, or I might be going crazy.
Oh…yeah, and I didn’t add a full 1/2 cup with agave alone – I added some two or three TBSP of apple sauce to make up the 1/2 cup. I also added a tsbp of spirulina. *shameface*
Otherwise, voila! Except that when pouring in the batter I realized there was too much and needed to quickly make a ww bran crust chop chop and all that on the double. Nevertheless, it made it better so that I can enjoy my wheatish delight.
They didn’t come out as “soggy”/moist as I’m told they’re supposed to be (that is, based on the non-vegan version, according to man-thing & general lover of pecan nut pies), but they’re very tasty as is, being a nut chocolate cake for discerning waistlines and tastebuds. Man-thing also claims it tastes like cheesecake, which is a perplexing observation, but since he gets monosyllabic when eating caking, I couldn’t get any clarifying comments out of him.
Anyway, I also decide on a little choco-drizzle on top for vavuum, since it was pretty…nutty otherwise (in my version) and didn’t have the splashes of sweetness other people would insist upon.
1 TBSP Agave
1 TBSP Cacao powder
1TBSP Almond butter
Mix together like crazy to see if it becomes drizzly. Mine didn’t so I added some small splashes of boiling water and voila! Drizzled left and right all over the show! I love the dramatic moments in baking 😀