It happened again.

Ok. maybe I have just been eating cake.
Dark Chocolate Hazelnut Rice Cooker Cake
Vegan & Wholegrain & lightly sweetened with stevia
1.5 cups flour (I ground up 1 cup rolled oats and 1/2 cup raw buckwheat groats)
1/4 cup + 1 T cocoa powder
1/4 t baking soda
20 grams chopped hazelnuts
20 grams chopped 70% or higher chocolate, or use chocolate chips
~1.5 t stevia powder (or to taste...I'd use a bit less next time)
cayenne pepper
400g tofu (I use the type that isn't in water... I think it's like silken back home?)
2 t  olive oil
1/4 c. pumpkin soup (this one I bought...turns out it has some sugar added and I didn't like it as soup)- 
         pumpkin puree would be great too...or any other puree.
~1/2 cup almond milk
Mix dry.

Blend Wet.
Mix together.

Line rice cooker with parchment paper.
Cook in the rice cooker for about 40-50 minutes. You don't want it to be dry.
It will firm up a bit when it cools.
If you divide into 8 pieces, each piece clocks in around ~170 cals.
Did I mention that the chocolate gets all melty?


Glorious, Glorious Almonds

For the last few years, I was pretty sure I was allergic to almonds.
This was very sad for me, because as well as enjoying almonds in trail mixes and on top of cereal, my family's old Swiss baking recipes use more almonds than anything else . One of my favourite birthday cakes growing up were linzertortes.... made largely of almonds.
I had also become quite the fan of almond milk, and from time to time almond butter.
Then one day, my tongue starting feeling tingly whenever I ate almonds (and walnuts), and my stomach didn't feel too great. With much sadness, I tried to live an almond-free life. Even when I received my allergy test results back, and it didn't show an allergy to almonds, my body just didn't seem to tolerate them.
Fast foward 2 years to now, and for whatever reason, I seem to be able to eat roasted and soaked almonds just fine! If I eat raw almonds, my stomach makes me pay for it.
Well, i'm not complaining, because what can you make with a bowl full of soaked almonds?

Amazingly fresh and easy almond milk!

I know there are many ways to make it, and most of you probably do already, but here's how I make it and love it:
  • Rinse, then soak whole raw almonds overnight (I usually soak mine about 24 hrs) in the fridge, uncovered
  • Rinse off soaking water
  • Blend up almonds with new fresh water (can also add in sweetener if desired)
  • Strain through a sieve or nutmilk bag (I just got a nutmilk bag, and its great!)
  • Keeps in fridge, for me, about 3-5 days
  • I do a ratio of 1 cup almonds, to ~6 cups water.... but you can do more or less depending on the texture and thickness you like.
This almond milk has been great company to my morning bowl of oatmeal happiness lately! And I like knowing exactly what is in my almond milk, and it is so easy to make.
Question to you: what type of milk do you drink? Cow's milk, nut milk, grain milk? I'd love to hear any of your own nut and grain milk recipes.

And don't forget.... every day can be a great day, you just need to choose it. Stop and smell the flowers, sit in the sunlight, close your eyes and take 5 deep breaths, eat a pure and simple meal. It's your life, so make it a happy one!