They say absence makes the heart grow fonder.
It’s true.
I mentioned on Friday how Joseph has been putting in long hours at work, preparing for a high-profile case that goes to trial beginning today. So he’s been gone a lot, & in some ways it feels like we’re dating again. I’m pining for him. Hoping & waiting for his calls.
It’s also giving me a small taste of what life might look like when he’s deployed (which will be, at some point, we don’t know when), & it’s a little frightening. I’m a strong woman. But Joseph & I, we created this family together. We’re going to raise them together. So, when he’s not around I’m left to acknowledge my own personal glaring inadequacies, & it’s not always an easy thing.
Recently, I found myself looking at Joseph’s facebook page.
It’s funny because though he’s “on” facebook, he never, ever posts anything. All of the posts & pictures on his timeline are there because other people have mentioned him. He prides himself in being a very private person. Not guarded, just private. I suppose this is a good balance to my sharing our whole lives to the greater online world.
Something he did write though, a small glimpse into the person that is, struck me. When I read it, I thought, yes! This is the man I married.
Under political views he writes:
“I believe in autonomy, I believe in self-sufficiency, I believe in community and church intervention. I believe in service, in charity, in kindness. I believe people are blessed for choosing to help others.”
I’m a sucker for words, & reading this, while knowing that my husband is away fighting dragons (of the ethical sort), I was humbled, overwhelmed with gratitude that this man is mine. And I missed him all the more.
♥
Since Joseph had to work all day yesterday (I know a Sunday! so sad, since this is typically our family day), some friends from church invited the kids & I over for dinner last night.
I brought this cake.
I love baking gluten-free, because depending on the flours, you use, you can dramatically change the flavor & texture.
This cake for example, was created by tweaking my black forest chocolate brownies.
Instead of white rice flour & a gf all-purpose mix, I used half buckwheat, half oat flours. I also used regular cocoa powder (instead of dark), & increased the amount.
I used different tofu (regular, not Mori-Nu), as well as a different sweetener.
And the end result was cake, with a milk chocolate flavor, rather than dark chocolate brownies. Just goes to show if you make even a few substitutions in a recipe, the outcome can be totally different.
This cake is good enough on it’s own, though I’m of the mindset that cake can only be improved with a scoop of vanilla ice cream.
Since the flours used are oat & buckwheat, this cake could double as a breakfast cake. I should also note, it’s not overly sweet, which I like.
A moist & dense cake made from buckwheat & oat flours--vegan & gluten-free
Ingredients
- 1 1/2 c. buckwheat flour
- 1 1/2 c. oat flour
- 3/4 c. unsweetened cocoa powder (I used Hershey's)
- 1 1/2 TBS. baking powder
- 1/2 tsp. salt
- 1/2 c. organic coconut oil, room temperature (not melted)
- 1 1/4 c. sucanat | or other unrefined sugar
- 1/2 c. applesauce
- 12 oz. firm organic tofu
- 2 c. regular (not low-fat or low-calorie) non-dairy milk
- 1 TBS. pure vanilla
Instructions
- First, a few notes. I made my flours in my Blendtec. If you don't have coconut oil, you can use a non-dairy butter instead, such as earth balance. I used soy milk for my non-dairy milk, but almond or coconut would also work. I avoid using rice milk (I don't think it's good for much, but then again, I'm biased because I loathe the stuff!)--in fact, I never use it, & I wouldn't recommend using it in this recipe. Also, if you use almond milk, use the fuller fat stuff (the 90 or 120 calories per cup kind).
- Preheat oven to 350 F.
- Prepare a glass 13" X 9" baking dish by greasing with coconut oil or non-stick spray.
- Sift flours, cocoa powder, baking powder & salt in a large bowl with a wire wisk or sifter.
- In an electric mixer (I use a Bosc mixer), or by hand, cream coconut oil & sucanat.
- Add applesauce, tofu, milk, & vanilla. Blend until it's smooth.
- Add sifted flour mixture to wet ingredients. Mix until smooth.
- Pour batter into prepared baking dish.
- Bake for 35-40 minutes. I found 35 minutes to be about right. The center was still a little gooey, but I let it cool for an hour, & the center continued to cook & "firm" up. You don't want to over-bake--otherwise the cake will lack moisture & be dry & crumbly.
- Allow the cake to cool for about an hour before cutting & serving.
Additional Nutrition Info: 21 g carbs, 4 g protein, 2.5 g fiber, 11 g sugar, 58 mg sodium; 4 WWP points
{This recipe submitted to Ricki Heller’s Wellness Weekend—check it out for more good food inspiration!}
And now for some {MM} goodness!
♥ Dear sweet Angela of OSG’s has launched her gorgeous, & highly anticipated new cookbook (have you seen it or bought it? it’s on my wish list!). Gena interviews her about it here (& shares a delicious recipe from the book) and Angela shares some really exciting news, here.
♥ How to make your own tahini paste (super easy!) & never waste tomato paste again.
♥ If you like Kevin Bacon & liked Footloose, you will love this–check out those moves after 30 years.
♥ Jack’s response to “Why You Should Think Twice About Vegan & Vegetarian Diets” & Ginny’s tips for keeping a vegan diet healthy & fabulous.
to pin:
all recipes vegan + gluten-free
winter spelt berry salad
(not gluten-free)
shreded brussel sprouts & kohlrabi salad w/ zesty lemon dressing
chocolate peanut butter crunch cake
(not gluten-free)
homemade cheerios
&
raw banana splits
kid-friendly orange peach smoothie
Happy Monday–I have a feeling it’s going to be an amazing week.
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