Evolution of a Chocolate Cake

The evolution started a few years ago. I wanted to celebrate my birthday with a few close friends and decided to introduce them to how one could enjoy food, even with such constraints as making a cake that was wheat/gluten-free, egg-free, dairy-free, soy-free, and nut-free.

After we shared an flavorful meal, it was happy-birthday-to-me time. Everyone knew this was the moment for my culinary expertise to shine. The cake, even without icing, was a hit and they were all amazed at my success.

About six months later, we were going to visit my in-laws and I offered to bring dessert. Trial and error had revealed, that the best way to steer clear of my allergens, was to bring the food which was the biggest temptation, usually dessert. The slightest bump tends to throw me off track and keep me there for quite some time.

That day, there was a surprise guest: a sweet little cutie of an eight-year-old girl. We were fast friends. She had an intelligent wit and most lyrical little laugh. Now my cake was going to have to pass the kid test. At dessert time, her eyes were fixed on the cake. She took her first bite and with the most pitiful look on her face stated, “This is the worst chocolate cake ever.” Stunned and yet relieved by her honesty, I was interested in what she had to say about her experience. She wouldn’t just encourage me because she wanted me to succeed, she would tell the truth. Unfortunately, the adults quietly shushed her. My next bite was taken critically; as someone who had a choice of eating the real deal.

I noticed that the texture was gritty. The taste was a bit bitter. As far as consistency goes, it was undercooked in the middle and overcooked at the edges. I was slightly discouraged and the next time I needed to bake for a crowd, I used a chocolate cake mix from Cherrybrook Kitchen.

It was convenient. I liked that it only made one 9” round layer. This way there wasn’t going to be so much leftover sitting around the house calling out my name in the middle of the night. It baked easily, I cut it in half, iced, and layered it. But in the end, there was something about it that didn’t agree with me.

I don’t tolerate sugar so well. It doesn’t matter if it’s cane juice, cane sugar, brown sugar, etc. It’s just not for me. And usually when I’m cooking for my family, I need to take my father-in-law’s diabetes into consideration. Agave syrup, maple syrup and honey are my sweeteners of choice. I didn’t know it then, but now I know that xanthan gum, which was in the mix, is usually derived from corn. And I don’t tolerate that well either. But if you don’t have a problem with sugar or corn, then read no further and go out buy yourself a Cherrybrook Kitchen cake mix.

Back to the evolution. For a while, I just did without. Then, like it does, my birthday came around again. Since the previous year, I had learned some tricks for allergen-free baking. The most valuable lesson being that small portions are best. I decided to try again with cupcakes.

I’d like to say this attempt was successful, but that is not true. It took one more try with a few small adjustments and I finally came up with something even the harshest critics can enjoy.

So moist, light, and fluffy.

I hope you enjoy it too!

For the Chocolate Cupcake recipe, click here.

Eat well and be well,

Krista

Screaming for Joy!

Although I couldn’t mix up a quick sorbet in the food processor the same way one can with a Vitamix, I ended up getting great tasting results by refrigerating my concoction over night, then churning it in an ice cream maker.

Out of the refrigerator for a quick stir to break down the gelatinous texture provided by the arrowroot starch. Churn, scoop, garnish,

and savor! You can freeze the left overs. Just thaw slightly before serving.

Click here for the Orange Chocolate Sorbet recipe.

Be well,

Krista

I Scream, You Scream, We All Scream Because We Can't Eat Ice Cream!

One of the disappointments of discovering food allergies and sensitivities later in life, for me, has been that I've been introduced to many delicious foods that have had a negative impact on my health. Yet, the desire for them, still remains. Of course, the best thing about discovering food allergies later in life is that I rid myself of life-long health problems and, so, comparitively, I feel as though I'm getting younger.

But I digress. Back to ICE CREAM! What an integral part of life it is as Memorial Day approaches. I grew up with a local dairy bar which had a miniture golf course. Opening was always Memorial Day weekend. It was a family ritual, sometimes with grandparents, to play a round of golf and indulge in a dip of flavors like Teaberry or Butterscotch.

These types of rituals keep the impact of foods allergies and sensitivities closely tied to happy occasions in life thereby associating postive emotions with negative physical responses. Breaking these connections will vastly contribute to better health in mind, body, and spirit.

Yes, yes, back to ice cream. Now we are presented with an opportunity to repattern responses by having new happy memories associated with foods that keep the immune system from going haywire.

I know, I'm digressing again. But this weekend, there was a demo for the VitaMix 5200 in the grocery store. Wanting that to be my next kitchen appliance, but not having the cash on hand to invest in it, I decided to try an adapted ice cream recipe in my Waring professional-grade food processor. It made sense to me since it has the same horsepower motor.

I peeled an orange with a knife, reserving 1/3 of the peel while trying to retain much of the inner white pith. The pith is high in bioflavonoids and helps aid the absorbtion of vitamin C, a crucial combination for recovering health.

In to the food processor went the orange, the peel, cocoa, agave syrup, vanilla powder, arrow root starch, salt...

...and ice, just like the VitaMix recipes.

Unfortunately, regardless of having the same horsepower engines, all the ice melted. I think there has to be some different blade configuration.

But not to worry, I have an ice cream maker bowl in the freezer now and will attempt to churn it into something yummy tomorrow. If it works, I'll post the measurements. If not, I'll keep trying for summer is just around the corner!

Addendum: read Screaming for Joy! for the tale of the success click here for the recipe of Orange Chocolate Sorbet.

Be well,

Krista

Food Stylin'

For a few years, I've bee trying to write a cookbook benefiting people with multiple food allergies and sensitivities. I’ve crafted and recorded many recipes with something new always brewing in the back of my mind.

This past winter, I started doing some research into what it would take to actually publish and publicize a book. Thankfully, I live in an area where I have access to an excellent public library system and was able to borrow 6 different books to read on the subject. Amazingly, unless you are already an established and lucrative writer, you need to finance everything yourself; including promotion. To me, that seemed a bit backwards. I decided to share my recipes and knowledge of health and well-being with everyone on the internet.

Photographing food is very new to me. I have an acquaintance who changed her career many years ago to become a food stylist. She started by going to James Beard School of Cooking every evening after work as well as weekends to learn how to cook and plate food. If it wasn't for a crossing of paths with this very creative woman, I would have no idea about food styling. Fortunately I now know and my library had several good books.

Here are some of my attempts today to capture a thousand words to describe the essence of my allergen-free, avocado-based, delicious chocolate pudding (click for recipe.)

Too lonely :(

Yes, that's right, I'm an avocado disguised as chocolate pudding.

Go ahead, dig in!

mmmm, all gone!

I'm not quite sure which picture I'll go with for the final post on my website. Let me know your opinion. AND, in the end, if I’m not satisfied with any of them, I'll just have to try again. I'm sure I can find some volunteer to enjoy every spoonful!

Be well,

Krista