With all the baked goods recently, I wanted to make something that I could eat. There was also some sour cream that needed to be used. I was very happy how it turned out. I will plan to make it to bring to work for our weekly donut day.
https://www.healthygffamily.com/recipe/gluten-free-sour-cream-coffee-cake/
R drew me a picture of a cake he wanted for his birthday. It was quite an elaborate three-layer cake with three different flavors inside.
Lemon on the bottom, chocolate in the middle and red velvet on the top.
Because I didn't want to do everything at once and at the last minute, I made one layer at a time and froze each one to make assembly much easier
I used half this recipe for a 9" cake pan for the bottom lemon layer
https://sallysbakingaddiction.com/lemon-cake/#tasty-recipes-66829
I used half this recipe for a 9" cake pan for the top red velvet layer
https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/#tasty-recipes-66373
I also used the frosting recipe for the outside of the cake.
I had some whipped chocolate ganache that also went between the chocolate layer and the red velvet layer.
I made this burger - https://www.noracooks.com/chickpea-burger/
It was very dry, even after I added a flax egg. I used zucchini flour, maybe that was why?? The flavor was fairly bland, so I will try something else.
I want to try this one next:
https://www.loveandoliveoil.com/2022/04/seeds-cheese-crackers.html
Pretty easy, used cheddar and parmesan cheese and sunflower, sesame, flax seeds. Turned out great but I Will try as written next time.
https://www.makingthymeforhealth.com/mushroom-lentil-loaf/
I always struggle to find something to eat with mashed potatoes and for me, lentil loaf is a no- brainer. The rest of the family has other thoughts though.
This recipe turned out pretty good and only one gave it a thumbs down. The other two asked for second helpings, so I take it as a good sign.
In terms of content I made a few substitutions and left some other things out because I didn't read the recipe that closely.
I threw all the veggies and (eventually) the nuts in the food processor to get the pieces small. I find it makes for a better texture.
I reduced the carrots to 2, skipped the bread crumbs to make it gluten free, skipped the sunflower seeds and toasted the walnuts, and skipped the balsamic glaze for preference.
I used 2 tablespoons of ground flax. I mixed the ground flax into the sauteed veggies so I didn't need to add more water.
I used a mix of red lentils and split mung dal because that's what I had on hand. I didn't need to smash them after cooking since they just broke down.
After everything was precooked, I mixed it together with the chickpea flour and put it into two loaf pans that were coated with olive oil.
I didn't use as many herbs as the recipe called for and it definitely needed more flavor. So I will add more next time.
Also could do to add some more salt and pepper.
Overall, this will be my new go to lentil loaf recipe and I even have in the freezer for later.
I made this for dinner when everyone else was having regular flour waffles.
https://www.allrecipes.com/recipe/220890/potato-waffles/
I used chives in place of onions, garlic powder instead of fresh, and arrowroot flour instead of wheat.
I think they turned out great!
https://minimalistbaker.com/easy-vegan-falafel/#wprm-recipe-container-35557
Made this for A&C. Used half mint and half cilantro. Omitted the ground coriander cause I couldn't find it. I didn't need any flour either.
I just made the balls and put them in a container to freeze
