We have all had flops in the kitchen. At least I hope so! Otherwise I am very alone in this. Actually I know it’s not an uncommon thing, even Gena at www.choosingraw.com
has had her share of flops www.choosingraw.c
So until I have my latest recipe ready, I thought I would share some of my more tragic attempts.
First off was a single-serve brownie I attempted to make gluten-free. I swapped all-purpose gluten-free flour for the flour listed.
I don’t remember the exact measurements of everything, but if you Google microwaveable brownies I’m sure you can find a good recipe. Unfortunately I could never get it to turn out. I believe I used water as the liquid the first time.
It “baked” up to this weird, gummy texture. Even topped with chocolate peanut butter it wasn’t great.
The second time around I thought of using banana and adding xanthan gum, while leaving out the Stevia and water.
It was definitely thicker than the first try, but definitely not less gummy. The taste wasn’t that great even with almond butter on top.
Another recipe I tried from awhile back was for some applesauce oatmeal muffins. I thought it was a bit weird that the batter was sooo liquidy and that should have been my first concern. But they seemed fine going into the oven.
But I kept waiting for them to set up and stop being so liquidy. I kept sticking them back into the oven waiting for the magic to happen, only to give in after they turned into this.
I swear when I put them back in they didn’t look like they were about to turn into that!!
The last one that I actually have pictures of was a caramel recipe. I was trying to make a healthier version of a Chex Mix recipe, but it didn’t seem to occur to me that the texture of the caramel I was making was completely different than the Chex Mix version that calls for butter and corn syrup.
My caramel sauce contained pine nuts, vanilla, dates and almond milk. Which forms a wet, thin consistency, not caramel-like in texture, just in taste. It is actually delicious on its own as a dip, but poured onto Chex?
It just makes the Chex a big soggy mess. I tried adding some cinnamon to the top and freezing it.
Yeah, didn’t help the gross mushy texture. Although I still ended up eating about ¼ of it. It was delicious, just really, really mushy.
Ok, ok, so that’s enough stuff that didn’t turn out. I guess I should share a recipe that’s actually good!
Raw Vegan Caramels ala Averie
¼ cup pine nuts
¼ cup dates
½ tsp vanilla
Blend the pine nuts first, then add chopped dates to blend, and then add the vanilla.
I dumped the mixture onto some wax paper and formed it into a rectangle.
Now, one is supposed to put this into the fridge for a couple of hours. But we all know patience and I aren’t friends. But I did let it chill for a bit before cutting it into little caramel-sized bites.
I made the caramel sauce I talked about above for the Chex by sticking this dough back into the food processor and adding almond milk to thin it out. Quite delicious! But if you don’t like mushy Chex, do NOT mix the two! Instead use it as a fruit dip.
So come clean, have you ever totally messed something up in the kitchen?