Chickpea Cake

A friend gave me this recipe to try. I cannot credit since I don't know who developed it originally. I think I will try making it with Sunbutter instead of chocolate.

Chickpea Chocolate Cake (No flour, no dairy, no oil)
1 1/2 cup nondairy chocolate chips
2 cups soft cooked chickpeas, drained (can be from a 19 oz can)
4 eggs or 1 cup egg substitute
1 cup sugar or dry sweetener
1/2 teaspoon baking powder
1 tablespoon powdered sugar

Prepare cake pan by coating with oil and some cocoa powder. Gently melt chocolate on stovetop or in microwave. In blender or food processor, combine chick peas and eggs or egg substitute. Add sugar or sweetener, baking powder, and melted chocolate. Process until very smooth. Bake at 350 degrees for 45 minutes in round cake pan, until knife inserted comes out clean. Cool in pan. Sprinkle with sugar.

You can make a raspberry glaze using seedless raspberry jam, 1 tsp lemon juice, and 1 pint raspberries, warmed and mixed together.

The cake will have a cracked surface and be somewhat dense, with a rich chocolate flavor.

Squirrel Pie

Filling:
3 squirrels, skinned and stewed until tender with liquid reserved
4 carrot
2 onions
3 cloves garlic
1/2 cup white wine
tsp. arrowroot starch
peppercorns
salt

Simmer squirrels with 2 whole carrots, an onion and a few peppercorns. Remove squirrels, carrots, onion and peppercorns from broth and reduce strained liquid. Pick meat from squirrels.
Brown two diced carrots, one diced onion and squirrel meat in olive oil. Add wine to this mixture and add reduced broth (ca. 1-2 cups) and continue to reduce liquid in pan. Add arrowroot starch dissolved in a 1/4 of broth. When thickened, add peas. Salt to taste.

Place in deep oven dish and cover with your choice of pie crust. Bake for 10-20 minutes at 450 degrees until crust is browned and the filling is bubbling up. OPTIONAL: You may wish to brush egg on the crust for sheen.

Sunflower butter Brownies

Mix:

2 eggs
1 cup maple syrup
1 cup sunflower butter
Pinch salt

Bake at 350 degrees for 13-17 minutes.

We will have enough squirrels for a pot of stew or pot pie soon. Still looking for good recipes. 

Pumpkin Maple Syrup Pie

I tried to come up with a pumpkin pie that was milkless and someone suggested a pumpkin pecan pie that is Paula Deen's Pumpkin Pecan Pie. I took the general concept and modified it a bit and this is what I came up with:

Crust:

Equal amounts tapioca and potato flour
1 egg
Salt to taste
1/4 cup maple syrup
1/2 cup melted ghee

Mix until right consistency to press into the bottom of a pie tin (crumbly but still formable).

Pie Filling:

1 cup canned pumpkin
4 tbsp. melted ghee plus 1/2 tsp. salt
1.5 cup maple syrup
3 eggs

Sourdough "Bread"

Given that we don't eat grains, bread has been out of our life for a long time. Husband developed this recipe because he was craving sourdough. He'd started using sourdough in biscuits and through he might try making bread. This is now off limits for us because he was making his sourdough started with almond flour and that is no longer a go for us. He's experimenting with sweet potato for the starter now. We'll see if we can get something working.

• 6 eggs
• 2 tsp salt
• 1/4 cup sourdough starter
• 1 c potato flour
• 2 c tapioca flour

1. The night before you make the bread, feed the sourdough. I didn't do this last time and I think it's why I ended up making flatbread. For best results, you should add about 4 times the volume of existing starter, about an equal mix flour and water. I used both potato flour and almond flour.
2. In the morning, place eggs in mixer bowl and mix a good long time. Then add sourdough and start adding salt and flour. I started with just 1 cup each and then switched to the dough hook.
3. Switch to the dough hook and run it at the lowest possible speed. It probably says this in the instructions which I didn't read, but the dough hook doesn't really do anything at high speed - just spins around a solid lump of dough.
4. Since I was guessing at the flour quantities, I added the entire second cup of tapioca flour a tiny sprinkle at a time. I don't know if that affected the consistency. I let the dough hook run for quite a while - 5 or 10 minutes after I was all done adding flour.
5. Turn the dough out into a bowl and sprinkle with tapioca flour so it doesn't stick to anything. Cover with cloth and leave in a warm place all day.
6. Come home in the evening and be amazed that the thing actually rose. I know this is normal for some people, but I've never been very good with bread, so it's always a miracle when it works at all. Squish it down into a disc. Place in a 350 degree oven and bake about 25 minutes.

Old Fashioned Donuts

Fannie Farmer calls these "Old Fashioned" donuts as opposed to yeast donuts and that is what husband based this recipe on. Obviously, he made a few changes to the Fannie Farmer recipe...

I ate these when I could have almonds but they only have a half cup almond flour. I am posting in the hopes we can modify this to not contain nuts. 

Makes about 7 donuts, plus holes

2 eggs

1/2 cup maple syrup

1 tsp baking powder

1/2 tsp salt

1 Tbsp melted coconut oil

1/2 cup almond flour

1 cup potato flour (approx)

Mix eggs, syrup, baking powder, salt, and coconut oil. Add almond flour and then potato flour until it's just workable, no more.

Cover and chill for 1 hour.

Knead for a couple minutes, then roll out about 1/2" thick. Cut out donuts or crullers or whatever. Let sit for 5 minutes.

Set deep fryer to 360 degrees. It should be hot enough that they brown but not so hot that they don't cook through before they do. Fry them until they're brown on one side, then flip (they float on top of the oil). Place on paper towels to cool.