sour chocolate ganache on banana cake cupcakes

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I have this thing where I think that if I make cupcakes instead of a full sized cake… I’ll control the quantities I consume. Theoretically, it should work. Practically, it rarely does.

Surprise, surprise though, this time I’ve managed it. Possibly because I found some very willing taste testers to give the excess to.

See, theoretically, my idea is genius. It’s so much easier to give cupcakes away than to show up to someone’s house with a cake that has chunks missing & dig marks from your fork left all over it.

Still…. can’t say I wanted to share these. The creamy sour chocolate ganache & rich banana cake was just so delicious. The quinoa flour used was also an excellent compliment in both taste & texture.

Folks, we have a winner. xxx

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banana & chocolate loaf – gluten free

Please bear with us as we are experiencing some technical difficulties.

The transition of slowly moving the blog over to the gluten-free side of life is coming with some minor hiccups (a.k.a. failed recipes… not this one though).

Oh yea, and here’s the official announcement: (Aside from designed work), http://www.whateversleft.org is transitioning slowly, slowly to becoming a gluten-free happy place.

I should probably tell Mel this too actually. Hmm, maybe I should have told him first. He’s been wonderfully supportive of this new life style change though so I’m certain he’ll be on-board.

As of yet, I’m still kind of stumbling in the dark & desperately trying to find my footing. All considered though, I’m doing pretty well.

Here are some more key points I’ve learnt:
1. always remind yourself that gluten-free will never be like regular baking. If you can keep that in mind, you’ll accept this new world gracefully. If you can’t, you’ll live in misery comparing everything to their gluten-overloaded-equivalents.
2. if you live in Greece (like me), your options are very, very limited. Get creative. You’ll notice that most of my substitutions for flour will be some form of ground nut, this is because I have one option to gluten-free flour & I don’t even know what it’s made of. Seriously.
3. if you’re somewhere like the UK//USA, you can get really creative with flour blends & adding gums to your blends to mimic normal flour. Look into: tapioca, corn, rice, quinoa flours… you might be surprised.
4. if any one wants to ship me a kilo of each of those, HELLO! I am very down with people’s sympathetic charity right now. Seriously, when I say limited… the flour turns black when water is added to it. That just aint right!
5. don’t over compensate with more egg if you’re trying to turn a regular cake recipe into a gluten-free one, it just turns out rubbery.

So, now that we’ve got that out-of-the-way, I think I should also inform you that I’ve had an uber craving for bananas & chocolate. Actually, we had this banana chocolate loaf ordered by one of our customers at work, and ever since that I couldn’t shake the feeling that I wanted it.

I did the only logical thing. I altered the recipe & made it something I could eat. What else was I going to do, deny my craving? That’s preposterous.

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