Monday, October 8


ginger extract is powerful stuff.
and when you combine it with ground dried ginger,
and skin-on organic raw ginger,
you get some sort of wonderful wafting aromatic magic and majesty
exxxploding from your oven outwards into infinity,
and stopping over at nostril city to activate all the olfactory freshness for your face.
for realsies.
check the teleport:

that's a gently maple'd frosting on top,
AND gluten-free pastry-style cookies, too!
i'm not trying to eat UGLY food, dudes.
nah. that ain't me.
i want the kyoooootness.
and that's what i'm makin', man.

preheat your oven to 360℉.
grease a 9" springform pan.
in your trusty stand mixer, with the whisk affixed to the spin-arm,
beat up:
1 stick softened vegan butter;
1 tsp vanilla;
1 cup brown sugar;
1/2 tsp salt;
3 T  tapioca flour;
1 tsp ginger exxxtract;
1 tsp ground ginger;
2 tsp cinnamon;
1 T minced organic ginger;
1/2 cup unsweetened plain coconut yogurt.
add in:
1 cup mama's almond meal flour blend;
1 tsp baking soda;
2 tsp baking powder;
1 tsp xantham gum;
1/4 cup gf oat flour;
1/4 cup bob's brown rice flour;
1 cup bob's ap gf flour blend;
1 cup non-dairy milk.
whip it up until it's fluffed up and out;
next, spoon and spread and level it into that springy pan,
and bake it 30ish minutes or until cracks form along the outer edges-
remove it from the oven pop the spring and let it cool completely before frosting.
i made the maple frosting so simply:
2 cups powdered sugar;
5 T vegan butts;
1 tsp vanilla;
3 T maple syrup-
all whipped in the mixer until aerated as heck!
easy, right?
i know.
the cookies?
they're actually complicated pastry jauns.
the blend is serious,
and the outcome is amazing-
you wanna know about it?
in a medium-sized mixing bowl,
stir together:
1/2 cup bob's ap gf flour blend;
3 T dessicated coconut;
1/2 cup gf oat flour;
1/2 tsp salt;
3 T garbanzo flour;
1/4 cup brown rice flour;
1/4 cup quinoa flour;
3 T brown sugar;
1/2 tsp xantham gum;
1 tsp vanilla;
1 stick vegan butter-
chop all that together into a crumbly concoction, pastry-cutter-style.
then add non dairy milk, 1 T at a time, up to 5 T maxxx-
fold and trun and fold until the whole dough is a streaky buttery sticky mass.
wrap and refrigerate it, and roll it out on a flt surface between two pieces of parchment,
or on a non-stick mat with plastic wrap over the top....
whatever works best for you, neighbors-
cut some cutesy shapes (i went full-fall and hit off the leaves, obvi)
and bake 'em for 11 minutes at 375℉-
just like *that* you've got crispy scandinavianish buttery cookies.
that dough it makes for a magnificent actual pie crust, too.
that's no joke.
i want MORE cake always.
this one was light, and fluffy, and soft, and spiced just right.
it tasted more like november, if i'm being honest- which i always am.
truth tellers can never stop, kids.
and the truth is: i'm gonna keep on making cakes.
it's sort of how i express myself.
and my expressions are sweet, at least, when they're not written across my face.
my face is an old, word, haggard and hazardous snarky sneering leerer-
and that is expressly non-verbal but loud communication, isn't it?
there are still plenty of smiles still available,
...provided they're preceded by a slice of sweetness;
which i will continue to create in an effort to be more tolerable,
despite my F*ing face.
we must play to our strengths, i suppose.
so, if you avoid directly lookin' at me,
you might just be able to truly appreciate all the innovative recipe testin' i'm on about
up here in the woodsly goodsly northern mountain vale.
it's all really happening regardless,
so maybe come through and have some cake while it all unfolds?
you're cordially invited to stop by and be delighted;

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