Today was another dreaded bean day. I hadn't kept up on cooking and drying beans, so I didn't have any bean flour in the pantry, but I did have coconut. I've been meaning to try an egg free coconut cake so today a bare pantry and a hungry bunch got my culinary mind working. This is very yummy! I think if I were to leave out the chocolate, the flax might make it taste a little fishy. If I try it without chocolate, I think I'll add Allspice and or Nutmeg (Number One Daughter and Number Two Son are allergic to Cinnamon)to try and mask the flax seeds. The chocolate did a might fine job of taking care of that for me today. Oven 350*
10 ounces coconut flour (I use unsweetened dried coconut and grind it in my coffee grinder)
1 cup tapioca starch
2 T. flax seed ground in coffee grinder
1 cup sugar
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar
1 cup water
1-2 ounces unsweetened baking chocolate (optional)
1 T ground toasted sunflower and pumpkin seeds (optional)
Stir all the dry ingredients together in a large bowl. Add the water and chocolate that has been melted. Stir together in bake in a 8'x 8' baking pan lined with parchment paper. Sprinkle with ground seeds. Bake for 30 minutes, cool, remove from pan and slice.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...