March 20th, 2007

Fat Bat

Making these almond cupcakes even MORE almondy

So, the recipe in original form is:

1/3 c canola oil
3/4 c sugar
1/4 c soy yogurt
2/3 c almond milk
1 t vanilla extract
2 t almond extract
1 c plus 2 T flour
1 1/2 t baking powder
1/2 t salt
1/3 c almond meal

I'd like for it to be more almond-y than it was the first time I made these. I think partially, I want more almond meal, but I also want them to be a bit... stickier I guess is the only way to put it. Not just sweeter, but sticky.

I'm thinking of reducing the regular flour to 3/4 c plus 2 T and adding another 1/4 c of almond meal
I'm also thinking I should add a bit more sugar, but I'm unsure how much more to get what I want without them becoming TOO sweet.

Thoughts? Any help is appreciated!

Nirvana Vegetable Loaf

1/2 cup cashews
2 Tbs. olive oil
1 large onion, minced
4-5 garlic cloves, minced
1 large carrot, minced
2 jalapeno chilis, seeded and minced
1/4 cup peas
1/4 cup corn
2 cups cooked yellow split peas
1 cup cooked basmati rice
1/2 cup chopped cilantro
1/4 cup + 2 Tbs. chickpea flour (more if needed)
1/4 tsp. ground cayenne
1 1/2 Tbs. curry powder
1 Tbs. nutritional yeast flakes
1 tsp. salt
freshly ground black pepper to taste

* preheat the oven to 350. spray a loaf pan with nonstick cooking spray and set aside.
* grind the cashews into a coarse meal using a food processor or spice/coffee grinder. place in
a large mixing bowl and set aside.
*saute the onions, garlic, carrot, and jalapenos in the olive oil until soft. add to the large
mixing bowl along with all the remaining ingredients. mix and mash together well. add more
chickpea flour as needed if the mixture seems to wet.
*press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
*let the loaf cool in the pan for 10 to 15 minutes. run a sharp knife along the edges to help
release and then turn the whole thing out onto a plate or platter and slice at will!