And with said oven, today I made
They look good, but actually are not cooked all the way through. I've heard that the thing to do is make the pan as hot as possible before putting the batter in, which I did, but it still didn't cook as well as I would have liked. Anyone have any tips? Should I lower the heat? I know some of you make pancakes a lot. I'm a rank beginner.
Makes 2 large pancakes
1 cup flour. (I used 1/4 whole wheat, 1/4 all purpose non-refined, 1/2 oat (grind raw oats in a blender into a powder)
1 tbs oil (I used corn.)
2 tbs sugar (I used date sugar, which is lower in glycemic index)
1 tsp baking powder (the non-aluminum kind)
1 cup almond milk (the creamy kind b/c I can't find the regular kind, which really annoys me, so I'm making my own tomorrow...)
pinch of salt
1 small sliced zucchini
Mix everything except the zucchini together while your pan heats on the stove. When the pan is extremely hot, ladle batter onto it. Scatter the zucchini slices on top of it. In theory, you flip the pancakes when the top starts to bubble, but, as we have established, I have never yet cooked a pancake all the way through, so I'm not the best person to tell you when to flip a pancake. I'll leave it up to you to figure out how to tell when it's completely done. All I can say is, the cooked part is delicious. LOL
I also made
This is the 3rd batch of brownies I made. The first two times I used the flax brownie recipe in "How It All Vegan" with results that produced a chewy, unsweet brick of a brownie that went directly to the trash both times. If anyone wants to know my theories on why, I'll be glad to do a recipe break down for you. Has anyone made this recipe with success?
The third time, I used a recipe from allrecipes.com with some adjustments. I prefer a cakey brownie, and I am quite pleased with the result.
Oven: 325 F for 15-20 min.
1 cup all purpose flour (I think the lack of APF in the HIAV batch was the downfall. Also the lack of baking soda. Next time I might go halves on AP and WW, though.)
3/4 cup agave syrup (If you use regular sugar, up the oven temp to 350 and increase the liquid in the recipe by 1/4)
1/2 mashed banana
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder (non-aluminum)
1/4 tsp salt
1/4 cup vegetable shortening
1/4 cup water
1/2 tsp vanilla
After tasting the batter, I added another hearty drizzle of agave to get it to the sweetness I wanted, so be sure to test for yourself.
Pour into a 9 by 9 pan. Optional: Sprinkle with unsweetened coconut.
At 20 minutes, the bottom was a little tough, so I should have taken it out at 17 or so. But now that it has cooled, it has mostly lost the toughness. The top of the brownie is delectably crisp and the insides are clouds of chocolate fluffiness.
And that is what I did today. :)