I found this recipe on The Gluten Free Vegan blog and gave it a try. It’s an unbelievably heavy cake – to hold, not to eat – wonderful texture, super dense and moist. The flavor was milder than I expected, but complex, due in part to the different grains. I think I’ll add some spices next time. But it was great fun grinding my own sorghum flour and the next day I made homemade powdered sugar using the coconut sugar that the cake recipe called for. It’s delicious with icing.
After slicing the pears and coating them in palm and coconut sugar, you mix them with pecans, let them sit for an hour, and then blend until mostly smooth.
Flax seeds are often used as a binder in place of eggs. They work really well, and provide a lot of healthy omega-3s and fiber. For this recipe, you soak the ground seeks in warm water for a few minutes. The mixture thickens and adds an egg-like thickness to the batter once stirred in.
Vanilla beans + vodka = Homemade vanilla
This was my first time grinding my own flour. A Vitamix is a beautiful thing.
Delish! And even better with vegan buttercream.