Guest guest Posted April 28, 2005 Report Share Posted April 28, 2005 > 1 1/2\3 cup unsweetened cocoa powder Hi Sandy and welcome, I was wondering if I could possibly get a little clarification on this measurement. Does it mean 1 1/2 to 1 1/3 cup ? or something different? I'm adding the recipe to our files and just want to make sure it is really clear for everyone. Kim, in Australia. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2005 Report Share Posted April 29, 2005 Hi, Sandy. Your community sounds so ideal!!! Thanks for the info. I'm looking into other intentional communities and eventually, I'd like to start my own community that shares foods/recipes/child care/resources/festivals/cultural knowledge/gardens, etc! When I talk to my mom, she says it sounds like how neighborhoods " used to be... " -Mary --- sandy wrote: > > Greeting from Virgina! > > I joined this group over a month ago (wow, time > really does fly) and have just squeezed > in time to send out a great recipe to the group. > But first, a bit about my story... I'm > Sandy (Hi Everyone!). In Feb. 2002 I was diagnosed > with Ulcertive Colitis. After not > receiving much info from Western Medicine on what I > could do to manage my disease > (other than eating pills), I searched the web, read > books, and talked to alternative > healers. After trying many things I have discovered > that a slightly modified celiac diet > works best. I now live in an Intentional Community > (or lovingly refered to as a " hippy > commune " by our members). (If your curious as to > what an intential community is, we > have a web site - www.twinoaks.org). There are 7 > adult members out of 93 that are any > combination of: glutten/wheat free, vegan, > vegetarian. When I moved here about a 1 > 1/2 years ago, there were no special consideration > made for GFV persons at meal time. > So I slowly changed that. We have one member who > has been experimenting with > bread and other " sweet " things. She has written a > GFV zine and has given me > permission to share a couple of recipes with this > group, which will follow in up coming > email. > > The recipe that follows is from The Vegetarian > Times. I have altered the recipe to be > GF friendly. It does not require the use of an > electrical appliance other than an oven > (many of the members in the community are eco > conscious so this is a plus here). We > only have access to buckwheat and rice flours (we > actually have a grain grinder so we > make our own GF flours unless the flour is less > expensive than the grain) so I > encourage you to use your imagination on flour > mixtures and share your results. We > make our own tofu and soymilk here so when the > recipe calls for soymilk, I usually use > whatever delightful flavor happens to be in the > soymilk dispenser. So, again, I > encourage you to use your imagination here also. I > personally have only made the cake > part of the recipe and not the icing part. We find > the cake sweet enough without the > icing. But I have modified the icing recipe > slightly to be GF friendly by changing the > " flour " to GF flour. This cake recipe is easy and > fast but does need time to chill if you > are going to ice it. > > Happy Cooking! > Sandy > > > Chocolate Layer Cake > Origional Version Vegetarian Times > Serves 24 > > NOTE: To make a smaller cake, cut all ingredients by > half and make > only one layer. > > Cake: > > 5 cups of your favorite GF flour mixture (I use > 2 cups buckwheat > and 3 cups rice) > 1 1/2\3 cup unsweetened cocoa powder > 4 cups sugar > 4 teaspoons baking soda > 1 teaspoon salt > 3/4 cup canola oil > 4 3/4 cups soymilk > 2 teaspoons vanilla extract > 1/4 cup cider vinegar, white vinegar, or rice > vinegar > > Preheat the oven to 350 deg. F. In a large > bowl, sift together the > dry ingredients (additional whisking may be > required to thoroughly > combine). In a separate bowl, whisk together > the liquid > ingredients. Add the liquid ingredients to the > dry ingredients and > stir only until blended (blender or mixer not > needed). > > Grease and flour (I used rice flour - heavy on > greasing and > flouring so the cake will not stick) two 9 " X > 12 " cake pans (you > may also line the pans with parchment paper, > however, if you > grease and flour them well, there is no need for > parchment > paper). Pour the batter into the pans. Bake > until a toothpick > inserted in the center comes out clean, about 45 > minutes. Let > pans cool when done for 15 minutes. Remove cake > from pans > onto a cookie sheet and place in the > refrigerator for several hours > (if you are not going to put icing on the cake, > you can skip > refrigeration - it tastes really wonderful warm > with soymilk). > > Icing: > 2/3 cup of your favorate GF flour mixture > 2 cups soymilk > 2 cups sugar > 6 tablespoons margarine > 2 teaspoons vanilla extract > 1/4 teaspoon salt > > In a medium saucepan, whisk togather the flour > and soymilk. > Cook over medium heat, stirring and scraping the > bottom and > sides of the pan with a rubber spatula, until > the mixture is thick > and smooth. Remove from the heat. Place the > pan in a pot of > cold water to cool. Meanwhile, in a separate > bowl, combine the > sugar, margarine, vanilla, and salt until light > and fluffy. When the > flour mixture is completely cool, stir it into > the sugar mixture and > blend well. > > Completing the Cake: > To assemble the cake, stack and ice the cake > layers or make > them into fun shapes. > > Variation: > For a chocolate cake with sophisticated style, > sift a small amount > of unsweetened cocoa over the top of the cake > after icing it. > Then cut a stencil out of posterboard and sift 1 > 1/4 cups > confectioners sugar in a design of your choice > on top. Cut out > another stencil and repeat with 2 tablespoons > ground cinnamin. > In a decorative arrangement, add orange slices > and chocolate > covered almonds. > > Per Serving: 388 Cal. ; 5g Prot. ; 11g Fat ; 68g > Carb. ; 0mg Chol. ; > 281mg Sod. ; 3g Fiber > > > > > ... Remember me? > Since consciousness isn't limited by space or time, > you'll recall that we're old friends... " > - Richard Bach > " The Bridge Across Forever " a lovestory > > > [Non-text portions of this message have been > removed] > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2005 Report Share Posted May 2, 2005 Sandy, Thanks so much for the post. Sounds like a very interesting lifestyle, I cant wait for you to share some more. Tara sandy wrote: Greeting from Virgina! I joined this group over a month ago (wow, time really does fly) and have just squeezed in time to send out a great recipe to the group. But first, a bit about my story... I'm Sandy (Hi Everyone!). In Feb. 2002 I was diagnosed with Ulcertive Colitis. After not receiving much info from Western Medicine on what I could do to manage my disease (other than eating pills), I searched the web, read books, and talked to alternative healers. After trying many things I have discovered that a slightly modified celiac diet works best. I now live in an Intentional Community (or lovingly refered to as a " hippy commune " by our members). (If your curious as to what an intential community is, we have a web site - www.twinoaks.org). There are 7 adult members out of 93 that are any combination of: glutten/wheat free, vegan, vegetarian. When I moved here about a 1 1/2 years ago, there were no special consideration made for GFV persons at meal time. So I slowly changed that. We have one member who has been experimenting with bread and other " sweet " things. She has written a GFV zine and has given me permission to share a couple of recipes with this group, which will follow in up coming email. The recipe that follows is from The Vegetarian Times. I have altered the recipe to be GF friendly. It does not require the use of an electrical appliance other than an oven (many of the members in the community are eco conscious so this is a plus here). We only have access to buckwheat and rice flours (we actually have a grain grinder so we make our own GF flours unless the flour is less expensive than the grain) so I encourage you to use your imagination on flour mixtures and share your results. We make our own tofu and soymilk here so when the recipe calls for soymilk, I usually use whatever delightful flavor happens to be in the soymilk dispenser. So, again, I encourage you to use your imagination here also. I personally have only made the cake part of the recipe and not the icing part. We find the cake sweet enough without the icing. But I have modified the icing recipe slightly to be GF friendly by changing the " flour " to GF flour. This cake recipe is easy and fast but does need time to chill if you are going to ice it. Happy Cooking! Sandy Chocolate Layer Cake Origional Version Vegetarian Times Serves 24 NOTE: To make a smaller cake, cut all ingredients by half and make only one layer. Cake: 5 cups of your favorite GF flour mixture (I use 2 cups buckwheat and 3 cups rice) 1 1/2\3 cup unsweetened cocoa powder 4 cups sugar 4 teaspoons baking soda 1 teaspoon salt 3/4 cup canola oil 4 3/4 cups soymilk 2 teaspoons vanilla extract 1/4 cup cider vinegar, white vinegar, or rice vinegar Preheat the oven to 350 deg. F. In a large bowl, sift together the dry ingredients (additional whisking may be required to thoroughly combine). In a separate bowl, whisk together the liquid ingredients. Add the liquid ingredients to the dry ingredients and stir only until blended (blender or mixer not needed). Grease and flour (I used rice flour - heavy on greasing and flouring so the cake will not stick) two 9 " X 12 " cake pans (you may also line the pans with parchment paper, however, if you grease and flour them well, there is no need for parchment paper). Pour the batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let pans cool when done for 15 minutes. Remove cake from pans onto a cookie sheet and place in the refrigerator for several hours (if you are not going to put icing on the cake, you can skip refrigeration - it tastes really wonderful warm with soymilk). Icing: 2/3 cup of your favorate GF flour mixture 2 cups soymilk 2 cups sugar 6 tablespoons margarine 2 teaspoons vanilla extract 1/4 teaspoon salt In a medium saucepan, whisk togather the flour and soymilk. Cook over medium heat, stirring and scraping the bottom and sides of the pan with a rubber spatula, until the mixture is thick and smooth. Remove from the heat. Place the pan in a pot of cold water to cool. Meanwhile, in a separate bowl, combine the sugar, margarine, vanilla, and salt until light and fluffy. When the flour mixture is completely cool, stir it into the sugar mixture and blend well. Completing the Cake: To assemble the cake, stack and ice the cake layers or make them into fun shapes. Variation: For a chocolate cake with sophisticated style, sift a small amount of unsweetened cocoa over the top of the cake after icing it. Then cut a stencil out of posterboard and sift 1 1/4 cups confectioners sugar in a design of your choice on top. Cut out another stencil and repeat with 2 tablespoons ground cinnamin. In a decorative arrangement, add orange slices and chocolate covered almonds. Per Serving: 388 Cal. ; 5g Prot. ; 11g Fat ; 68g Carb. ; 0mg Chol. ; 281mg Sod. ; 3g Fiber .... Remember me? Since consciousness isn't limited by space or time, you'll recall that we're old friends... " - Richard Bach " The Bridge Across Forever " a lovestory Quote Link to comment Share on other sites More sharing options...
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