cooking – Page 18 – GUTSy Performance Nutrition

Chocolate Hazelnut Cake with Strawberry Chia Sauce and Hazelnut Ganache

February 22, 2015February 20, 2022by Rebecca12 Comments

Closer to ‘Walden Pond’ than the ‘Joy of Cooking’, I read off the back of the book to Will as we drove from the library.

You do know ‘Walden’, yes? I asked.

No idea, he said.

It’s a great American classic! I astonished, the former English major in me kicking in. You should have read it in 11th grade along with Nathaniel Hawthorne’s ‘The Scarlet Letter’, and Jonathan Swift’s satire about eating Irish babies. Yes?

No idea. I hated English. I almost failed that year.

Whoompf. Deflated, I let the conversation sink in.

No wonder I don’t get any poetry.

And then recalling all the frustrated exchanges about technology, the wireless button this, the computer gidget that, the tiny intricate parts on his truck I really should stop asking about, the movies I’ve never seen nor heard of, and his daily exasperated, why-don’t-you-stop-clicking-random-things-for-god’s-sake!?!

That year he lived and worked with my parents, they were incredulous he didn’t know a halter or a hoof-pick. Walter good-naturedly gave him a hard time for all the daily first time learnings. We don’t all grow up on a ranch, dad, I wanted to say when I learned of it.

And then, the last we were home, Will gave the ribbing right back when he taught Walter about an iPhone, and we could all see the dawn of realization come across dad in knowing all those second nature morsels of truth in the ranching life were his and there he was being the one who didn’t know.

We each have our knowings, interests, and talents. The divine interweaving of their chaos into our social network is a special kind of art; you like this and I like that, and we still love each other and are friends and can relate; the somehow perfectly messy order of it is beautiful and awe-inducing, don’t you think?

(and if you don’t and it’s just me then point in case!)

Chocolate Hazelnut Cake with Strawberry Chia Sauce + Hazelnut Ganache
makes two 6-inch layers or one 9-inch layer, gluten + dairy-free
Recipe Updated: 2/20/22

– This cake is intensely dark, and about the best chocolate cake I’ve had. William tends to like fluffy white cake-mix type cakes and is real particular about sweets. He gobbled this up day after day. Considering recipe testing, this is a stamp of approval in the truest sense!
– The cake can be made with and without eggs. The egg-free version is denser and more brownie-like than the version with eggs. We didn’t think it lived up to the egg version on the first day, but it won out as the days went on, and tends to be my go-to when making this regularly. Give the flax egg version a try by mixing 2 tablespoons ground flax with 6 Tbs. warm water to form a flax slurry in lieu of the eggs.
– The chocolate is paired with locally grown hazelnuts and strawberries picked fresh from the farm. They are the most insanely delicious strawberries. Mixed with chia seed to thicken up into a sauce, they require no additional sweetener. Add them between the layers with the ganache and serve them on the side. Depending on your berry availability, sweeten them up as necessary.
– For an everyday, less decadent version, I switch out the hazelnut for almond flour by weight, make one larger layer, and make a simple dairy-free buttercream mixed with about 1 Tbs. of your favorite fruit jam to lightly frost. It’s simpler, but still quite special.

for the cake

3/4 cup / 115 gr brown rice flour
1/4 cup / 28 gr hazelnut meal (ground from toasted and shelled hazelnuts)
1/2 cup /40 gr raw cacoa powder*
2 tablespoons / 16 gr arrowroot powder
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup /225 gr maple syrup
1/4 cup /55 gr coconut oil (soft, not melted)
2 eggs, at room temperature (or 2 Tbs. flax with water, see above)
1 teaspoon pure vanilla extract
1/2 cup / 120 ml unsweetened hemp milk

for the strawberry chia sauce

4 cups / 620 gr frozen strawberries
4 Tbs. / 40 gr chia seeds

for the hazelnut ganache

3/4-1 cup / 180-240 gr unsweetened hemp milk (or other non-dairy milk)
275 grams (10 oz.) high quality dark chocolate
1/4 cup / 28 gr hazelnut meal
chopped hazelnuts for garnish

for the cake

Preheat oven to 350° F and line the bottoms of each cake pan with parchment paper. Then rub a little coconut oil up the sides of the pans and set aside.
In a large bowl, whisk together the first 6 ingredients, set aside. In another large bowl, combine the maple syrup and coconut oil with a whisk and a strong arm until it’s light and fluffy. Add the eggs or flax eggs one at a time until incorporated; then add the vanilla and milk; mix again until it is combined. Next, a bit at a time, stir in the dry ingredients to the wet.
Divide the batter evenly between the cake pans and bake for 25-30 minutes. Check after out 20 minutes so as not to over bake.
Transfer the layers to a cooling rack and allow to cool for about 20 minutes; then remove layers and rest them until completely cool.

for the strawberry chia sauce

Place the strawberries and seeds in a food processor and puree until smooth or still slightly chunky (your choice). Then turn into a container and place in the fridge for firm up for an hour or more (this might depend on the water content of your berries).

for the hazelnut ganache

In a food processor, puree the hazelnut meal and chocolate together until finely ground. In either a small bowl in the microwave or a small pan over the stovetop, heat the milk to frothy and boiling. Next, with the food processor running, slowly pour in the hot milk to form a thin sauce. Pour into a bowl and leave to sit out at room temperature or if you’re impatient, put in the fridge for an hour or two. It should become quite thick, like buttercream frosting.

assemble

Level the cake layers, if necessary, with a long serrated bread knife. Place one layer on the cake stand or plate, and using a cake spatula or thick knife, put about 2-3 tablespoons of ganache on one cake layer and spread evenly. Spread roughly 2-3 tablespoons of the strawberry sauce over the frosting, leaving about 1/2 inch of space from the edge. place the other cake layer on top and frost the rest of the cake. Garnish with extra chopped hazelnuts, if desired.

If keeping the cake around for longer than a day or two, store in the fridge.

*for reasons to start using a little more raw cacoa instead of cocoa powder, Sara gives a great explanation.

Journal, Running, Winter

mushrooms + garbanzos on toast with cider + thyme

February 1, 2015July 23, 2015by Rebecca7 Comments

Growing up, I showed horses and my favorite discipline was dressage. I remember quite distinctly at the end of each test, after the final bow, of letting all my breath out, feeling suddenly exhausted, and realizing I had forgotten to breathe, again.

I’ve been taking a break from running these past few weeks because of an injury and the process has me going a bit mental. I’ve been turning instead to yoga to get me through. Bittersweet that it is, I can see progress in the yoga. I feel the difference in certain postures, that I can go a few breaths deeper than before. More importantly, through it I’m finally learning how to breathe.

The transition from running has opened up space, realizations. I’ve been using it to fill voids that I wish weren’t there, like a band-aid that isn’t fixing the problem but merely covering it up so it’s not so exposed. Problems and injuries don’t go away because of their band-aid. They go away because they’re given the other things necessary to heal: time, rest, honesty, fixing the underlying problem, giving up control to a higher power, breathing.

The truth is, I had an eating disorder. I used running, both physical running, and running away from the situation, to heal and band-aid the recovery. It was years ago and I long considered myself recovered, but there’s scar tissue; a lot of it. I’ve been tiptoeing around it for months, hoping the scars will sort themselves properly without too much mental muscle. It’s funny when I write it like that, how silly that sounds. Of course unaddressed issues don’t sort themselves without work.

I know there is no miracle fix to cure me in a week and my mind does not have to be my enemy. I don’t have to hate the things it thinks, beat it up for not being good enough, punish and restrict my body to master control of it, or band-aid it to ignore the ugliness of the wound. I have no business comparing or wishing things weren’t the case. I have to work at acceptance, at forgiveness, at okay-ness, and just be kind. I’m practicing gratefulness, daily.

The thing of it is, I love the goddamn band-aid and the kick-ass feeling of accomplishment. Running is simply what I do so there is grieving here too.

I’ve been praying a lot though this process. I’m motivated by achievement, by progress, by better, faster, another box checked. I have a tendency towards extremes, and there’s a fine line between achieving to be a better person and teetering off into unbalanced territory. Through yoga and prayer, I’m realizing I don’t always have to be achieving big things. Enjoyment doesn’t have to mean pushing so hard to go further, faster, better. Progress can stew together slowly, painfully slowly, and it’s alright to be cracked open, raw and exposed in the meantime. Just breathing.

Back to yoga. Each time I return to the mat I’m reminded how much tension I carry. Even though I’m not running, my muscles are so tightly wound up, my mind too, confused amidst the misaligned mental fibers. I’m reminded to return to the breath. Just breathe. Just breathe. Just breathe in and let it go.

mushrooms and garbanzos on toast with cider and thyme, serves 2

This dish is special simply because it’s quick and comforting. The cider melds in with the mushrooms and garbanzos to make a sweet little savory gravy. I used hard cider and splurged on fancy shitake mushrooms from our local mushroomery. A cider-juice and any type of mushroom will work, though the nicer ones will result in a richer flavor. Choose a thick, rustic-type bread to hold up to the mushrooms and garbanzos. If you eat gluten-free and want to make your own, I recommend Jennifer Katzinger’s Gluten-Free and Vegan Bread. My favorite is the Quinoa Sandwich Loaf, shown here. Unlike most gluten-free bread, Jennifer’s recipes are predominately whole grain and use chia seeds instead of tons of eggs to bind the flours, resulting in a real-bread texture.

1 Tbs. canola oil

1 shallot, minced

1/2 pound shitake mushrooms, chopped small

1-2 sprigs fresh thyme, leaves removed

splash of apple cider vinegar

1 cup cooked chickpeas or other small white beans

3/8 tsp. poultry seasoning or make it yourself

1/4 tsp. salt

1/8 tsp. black pepper

1-1 1/2 cups hard apple cider

1 tsp. arrowroot starch

splash of water

2 thick slices bread, toasted

In a medium sauté pan, heat oil over medium high. Toss in the shallots and cook until they are soft and sizzling, 4-5 minutes.
Add in the mushrooms, thyme, and vinegar, and cook until the mushrooms start to soften.
Stir in the seasonings and chickpeas, and then pour in the cider.
Once the cider starts to bubble, turn it down to a low simmer, and cook until the cider is reduced by half to three-quarters, stirring occasionally.
In a small dish, whisk the arrowroot starch with a splash of water and then pour into the mushrooms and beans. Let cook another minute or so, until it thickens up.
Toast the bread, and then lay each slice on a plate or in a shallow bowl. Spoon the mushroom mixture atop and serve warm.

Winter

Winter Roast Roots, Black Rice + Figs

January 18, 2015by Rebecca3 Comments

That evening I lay down, propped

across his chest,

tears.

A comforting thing

his cool expanse of breath. With each

release

hope transferred, at-home

my soul.

Solid centering root,

sea uncertainty,

life dance.

Winter Roast Roots, Black Rice + Figs, serves 6 or so, as a side

Some weeks feel inextricably more difficult than they need to. This dish is the sort of winter tonic to show the negative energies I’ve a bit of sassafras yet. Moody, dramatic, a touch sweet, earthy. Roast up any combination of winter vegetables. Parsnips and celeriac are January favorites. Kohlrabi are clever, if elusive. They’re best found in a winter garden round these parts. Ask a farmer. Or your eccentric neighbor with a fondness for funky purple vegetables. Mushrooms make a lovely addition. Don’t forget the figs. They add just the right touch.

2-3 parsnips, roughly chopped

2-3 carrots, roughly chopped

1 onion, roughly chopped

1 celeriac, peeled and roughly chopped

3 kohlrabi, stems removed, peeled and roughly chopped

4-5 stems thyme, or 1/4 tsp. dried

1 tsp. salt, plus additional salt and pepper, to taste

olive oil

1 cup black rice, rinsed

2 1/4 cups water

1 small bunch kale, destemmed and chopped

1/2 cup dried figs, diced

Preheat oven to 400 degrees F. Prep the roots and toss them with the salt, a dash of black pepper, and olive oil. Roast until tender, 45 minutes or so.

Meanwhile, combine the black rice and water and bring to a boil on the stovetop. Turn down to low, cover and cook for 40 minutes.

While rice and roots are cooking, dice figs, and prepare the kale. A couple minutes before the vegetables come from the oven, toss in the kale and allow to wilt. Then, remove the vegetables from the oven, toss with the rice, figs, and season to taste with salt and black pepper.