Corn-less Bread and Crazy Cake
Oct. 6th, 2010 08:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herlander_refugee in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomOk, let's get the curiousity party started!
First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!
I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called
3 c all purpose flour (or gluten free)
2 c sugar
1/2 - 3/4 c cocoa
2 tsp baking soda
2 Tbsp vinegar
2 tsp vanilla
1/2 tsp salt
3/4 c vegetable oil
2 c cold water
Stir up dry ingredients, stir in all the wet ones, beat enough to blend it all well and pour into prepared pans. Makes a large 9 x 13 pan, 24 cupcakes, or two layers of average size. Bake at 350 degrees until it tests done with a pick in the center. EXCELLENT for fancy molds. Makes a dense and deliciously dark flavored cake.
And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
Preheat oven to 400 degrees.
1 c all purpose flour
1 c ground millet
2 Tbsp sugar or honey
3 Tbsp melted butter (or olive oil)
4 tsp baking powder
1 tsp salt
1 egg
1 c milk (or Tempt brand original unsweetened hemp milk)
Mix together dry ingredients. I melt the butter in a small iron skillet and swish it around to 'grease' the pan (or spray it with oil). Stir in milk, egg and slightly cooled butter. Stir only enough to blend, pour into prepared skillet or pan and bake for 20-25 minutes.
This is usually slightly more "short" in texture than normal cornbread....even with the reduced fat amount. Since it is softer and more crumbly, it is best to let it cool just wee bit longer before cutting to serve. It has a nice taste. Also bakes well in cupcake pans for muffins.
First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!
I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called
3 c all purpose flour (or gluten free)
2 c sugar
1/2 - 3/4 c cocoa
2 tsp baking soda
2 Tbsp vinegar
2 tsp vanilla
1/2 tsp salt
3/4 c vegetable oil
2 c cold water
Stir up dry ingredients, stir in all the wet ones, beat enough to blend it all well and pour into prepared pans. Makes a large 9 x 13 pan, 24 cupcakes, or two layers of average size. Bake at 350 degrees until it tests done with a pick in the center. EXCELLENT for fancy molds. Makes a dense and deliciously dark flavored cake.
And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
Preheat oven to 400 degrees.
1 c all purpose flour
1 c ground millet
2 Tbsp sugar or honey
3 Tbsp melted butter (or olive oil)
4 tsp baking powder
1 tsp salt
1 egg
1 c milk (or Tempt brand original unsweetened hemp milk)
Mix together dry ingredients. I melt the butter in a small iron skillet and swish it around to 'grease' the pan (or spray it with oil). Stir in milk, egg and slightly cooled butter. Stir only enough to blend, pour into prepared skillet or pan and bake for 20-25 minutes.
This is usually slightly more "short" in texture than normal cornbread....even with the reduced fat amount. Since it is softer and more crumbly, it is best to let it cool just wee bit longer before cutting to serve. It has a nice taste. Also bakes well in cupcake pans for muffins.
no subject
on 2010-10-06 06:42 pm (UTC)