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Sunday, April 10, 2011


you want some straight up-chocolately goodness?

i made some serious substitutions and i'm still really happy with what i got.
i also made it so thin that i could stack slices like pancakes.

so first of all i halved the recipe and made it in a 17"x11" pan.
baked it at 350 for 12 min.

halved the sugar. used brown.

used almond milk instead of butter and milk in the icing.

also i used chickpea flour, as seen below,
so that my wheat-free friend could have some.
this flour comes in other brands.
sometimes it's called pea, chickpea and fava bean flour.

i recommend using slightly more raising agents
and sifting it because
it creates slightly denser baked goods than wheat,
and smells really weird before it's baked,
but it always turns out super tasty.
and obviously it's really good for you.
no one can ever tell the difference.

omg yom yom yom.

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