Yesterday was Sam's 5th birthday and also the first time I had to consider incorporating the Weston A. Price food guidelines into our menu. I did find a wonderful recipe for a Brownie Pudding Cake (you know, the brownie with the gooey fudgy chocolate sauce underneath...yum!) that called for soaking the grains and used real food in the ingredients. The recipe can be found here:
http://www.thenourishinggourmet.com/2009/06/brownie-pudding-cake-dairy-free-and-soaked.html
The only alteration I made was, in the first six ingredients when it calls for 1/2 cup of non-dairy milk, I just used 1/2 cup plain 'ol raw milk. It turned out wonderfully! I purchased some Breyer's All Natural French Vanilla ice cream and served it with the warm brownie pudding cake. Sam was excited with his birthday treat. Andrew loved it. The messy picture on my previous post is Andrew after devouring the brownie pudding cake.
My dilemma now is that we're supposed to have an informal birthday party for Sam this weekend. I'd like to make him a traditional birthday cake, but I haven't found any recipes for a cake from soaked grains. I'm so new to soaking grains that I don't feel confident in converting my tried-and-true non-soaked recipe. Does anyone know of a good cake recipe using soaked grains? Or can you give me a simple tutorial on how to convert my tried-and-true non-soaked recipe into a healthy soaked recipe?
Here's my non-soaked recipe in case it helps:
2-1/4 cups freshly ground soft white wheat
1 cup raw honey
3/4 cup cocoa
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs, well whipped
1 cup milk
1/2 cup melted virgin coconut oil
3 tsp. vanilla
1 cup boiling water
Combine all ingredients except boiling water. Beat for 2 minutes. Stir in boiling water (batter will be thin). In greased 9x13 pan, bake at 325 degrees for 45 minutes. Frost with your favorite frosting.
Oh, I guess I also need to research frosting recipes that don't include powdered sugar!
This post is part of Real Food Wednesday
http://kellythekitchenkop.com/2010/03/real-food-wednesday-3910.html
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Thanks for sharing this. I'm looking into sprouted rice and quinoa recipes (preferably ideas for baked goods). If we could have wheat/gluten/gliaden, this sounds yummy!I just love sprouted grains, nuts and seeds!
ReplyDeleteThanks for the cake recipe without sugar. I'm also looking for cake recipes with soaked grains. I'm new to it too. Thare is one I found here: http://thenourishingcook.com/2010/03/how-to-make-lemon-bread-muffins-with-soaked-or-sprouted-flour/
ReplyDeleteAs for frostings, this looks good: http://www.thenourishinggourmet.com/2008/09/elena-is-two-and-yummy-honey-vanilla.html
I like this recipe as it doesn't have white sugar. Can it be done without the cocoa? Would I need to increase the flour?
ReplyDeleteAlso I was wondering if butter could be used instead of coconut oil as it's cheaper? Just wondering if you've tried any of these alterations! :-)
olivia
Olivia, I've found that I can use butter and coconut oil interchangeably in equal amounts, so I think you'd do fine with butter. We just like the coconut oil because it gives a little bit of a coconut taste which we prefer. I also believe that you could do it without the cocoa powder. I'm not certain though whether you'd need to add more flour or not. If you do end up trying the recipe with your alterations I'd be interested to hear how it turns out, so please keep in touch!
ReplyDeleteI will let you know once I try it. Does it make a difference using set or runny honey? Olivia
ReplyDeleteOlivia, I've only used runny honey. If mine starts to crystallize I always put the glass jar in a pot of hot water until it liquifies again. Please let me know if I can help in any other way!
ReplyDelete