Every two months i get an emailed request for a recipe from the cafe for a small local magazine. The recipe is a hard thing to write because normally i only have space for 300 words. Anyway this months breif was "It's Valentines do something with chocolate."
Here is my something with chocolate, the recipie is not mine, it is taken from a Canadian book called ExtraVeganZa by Laura Matthias. I love this book but i am really struggling with some of the recipes and need to make them more England freindly. Maple syrup is used lots in healthy Canadian bakeing but it is so expensive in England. I replaced some of the maple syrup with agave syrup. I will soon be experimenting with brown rice syrup or date syrup in some of my baking.
I have to credit Joe lovettt my boss at Cafe Boscanova for the beautiful picture
though he origally bought a great camera to take pictures of his new little boy
some of his food pictures are amazing.
Chocolate- Espresso Cookie Sandwich
At Café Boscanova we often get requests for vegan and wheat free baked goods.
This year we have resolved to do some experimenting. Home baked cakes with real eggs, butter and sugar are always preferable to shop bought cakes. With home baked goods you don’t get the synthetic flavourings, colourings and stabilizers. But with changes in trends and more people wanting lighter options, some improvements can be made to the food we bake at home.
The chocolate almond cookies in this vegan ice cream sandwich are made with spelt flour, which is gluten- friendly; they are sweetened with maple syrup and agave syrup rather than white sugar. Layered with vegan ice cream, this is a delicious and indulgent desert.
For the cookies
Ingredients.
375ml whole spelt flour
¾ cup white spelt flour
1tsp baking powder
1tsp baking soda
½ teaspoon of salt
¼ teaspoon of cream of tartar
¼ cup of cocoa powder
½ cup canola oil
½ cup maple syrup
¼ cup of agave syrup
1 tsp apple cider vinegar
1tsp vanilla extract
1tsp of almond extract
2tsp espresso powder
1cup of vegan dark chocolate chips of chunks
½ cup almonds coarsely chopped.
In a mixing bowl combine the flours, baking soda, baking powder, cream of tartar cocoa and espresso powder. In a separate bowl mix the oil, syrup, vinigar and almond extract, whisk until combined. Mix into the dry ingredients and stir them together.
Add the almonds and chocolate chips. Drop small spoonfuls onto a lined baking sheet. Bake at 175 degrees Celsius for 12 minutes.
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