Although I’ve had a rather bad reaction to processed sugar and hence chocolate in the past while with my experiments, I still like my chocolate in baking projects. Somehow, carob nuggets don’t play tricks on my body, so I wanted to celebrate the near-end of 29 days of rice in style. Chocolate, coffee, ice-cream…all ingredients for a good time. The strawberries are just for extra decadence!
I tried doing some research on baking in glass jars and there were some scary things on the internet, so alas this recipe comes to you out of a few (admittedly cute) ramekins. I call these breakfast bakes, because they’re healthy and easy enough to make in the A.M., but they are pretty much an all-day delight, which is the best kind.
Ingredients (serves 4):
- 1/3 + 1/4 cup cooked rice
- 1/6 + 1/8 cup almond flour
- 2 TBSP vegan margarine
- 2 TBSP NuNaturals Simple Syrup
- 1 tsp vanilla extract
- 2 tsp vanilla extract
- 1.5 cups whole strawberries, measured then diced roughly
- 1 TBSP cornstarch
- 1 TBSP NuNaturals Simple Syrup/agave/maple syrup
- 1/3 cup chickpea flour
- 1/4 cup +1 TBSP strong black coffee (decaf if necessary, or else just use non-dairy milk instead)
- 2 TBSP sugar or liquid alternative, such a Simple Syrup
- 1 tsp vanilla extract
- 1 tsp rosewater extract
- 1 TBSP nutmeg
- 2 – 3 carob nuggets, grated (approx 40g)
- Preheat the oven to 180C and spray 4 ramekins.
- In a medium bowl mix the chickpea flour, milk and coffee, as well as the nutmeg spice, vanilla and rosewater and whisk until it forms bubbles.
- Pour approx 1/8 cup of chickpea mix into each ramekin.
- Bake for 10 minutes. Meanwhile, toss together the strawberries, starch, vanilla extract, and Simple Syrup and cinnamon in one bowl, and the topping in another bowl.
- Remove the ramekins, poke some holes lightly with a cake fork.
- Spoon over 1/2 tsp of non-dairy milk over each little pancake.
- Grate some carob nuggets in each ramekin, then add the strawberry mix and topping with more grated carob on top and bake for another 15 minutes.
- Serve warm with rice ice-cream.
Man-thing actually ate two of these in one go, but I’m not sure if that was because of the ice-cream or the bake itself. The mini pancake at the bottom just makes for a really fun bit of substance beneath the strawberries, but you can easily double the batch and create a thicker bottom layer, or even triple that and add strawberries mixed in, leaving out the streusel topping (I love variations, clearly).
Anyway, we’re nearing the end of our 29 day streak of rice! I’m slowly now getting to the point where I can start to think and plot aesthetically (rather than just shoving everything out of sight in the cupboards), but there are lots of different odds and ends one must get to grips with. The one thing we want to spend some time on is putting up planks along the walls for Gatsby to perch on and survey the territory. At the moment he’s getting the spaces in the bookshelves all dirty by claiming them as his, which would be fine but for the fact that I need those spaces!
I also need to get my photography table and equipment so that I can start utilizing my space more optimally. At the moment I’m dashing between the sun room’s work table and the photo room’s tiny table, but it’s a monstrously frustrating thing to hold a foam reflector in one hand, try and artfully spoon something with the other, and use your toes to take a photo. I’m also starting to do much more research on food photography and looking at TONS of tutorials online – my photography is bumming me out, and I know it’s not just the lack of tools or reflector stands and stuff, so the only way to improve is to do research and practice! A dangerous thing, however, since one can pretty much spend 12 hours a day drooling over food. :p