I used the rainy days to do some baking and make once again these delicious cocoa cupcakes topped with my dairy free coffee cream!
So, without further ado, let me tell you how the recipe goes
Some mornings, especially when it’s cold and rainy outside, you wake up and you know you are going to need a comforting breakfast to start the day on the right foot and face all the work and errands and chores ahead.
Hi all and welcome back!
I hope you are having a great week! I for sure am so happy that days are getting “longer” and we can finally enjoy daylight until late in the afternoon again. To me this time of the year kind of feels like breathing again and having more time to do things after work.
So here we are with the last of my three ideas for the holidays menu and I won’t hide it: as much as I love the two savory dishes I previously posted (creamy baked pasta and veggie casserole), I couldn’t wait to get to the dessert.
As it happens pretty much with every meal, that is. Sometime I would have dessert even after breakfast. Yes I’m that bad.
And the fact I love cakes and chocolate and citrus fruits and this one has them all in each bite, might have a lot to do with my enthusiasm for this recipe too.
But let’s get to chocolaty business, my dear:
Hellooo! So today it’s time for my second savory recipe, hoping to help you in your search for gluten- and dairy-free ideas for the holidays menu.
This one is just as easy as my baked creamy pasta, because, you know, I have deep respect for my laziness at Christmas too.
So here’s how you make it:
If you’ve been following me for a while, you will know that my free-from cooking experiments come from my wish to make my food-sensitive boyfriend’s eating a bit tastier (and the blog came to share this with you all). He’s been eating dairy-free for years and years, but I too have decided to cut down drastically on dairy products and products containing dairy ingredients, for two reasons: I’ve already known for years that drinking milk is a no-no for me (and that was confirmed this past summer when I had a couple icecream-slushes and felt sick right after, both times) and I wanted to see if my acne-prone skin would go better without dairy and all the hormones in it. And since I saw positive results within a month, I’ve kept going 😉
Yup guys, it’s croquettes tiiime! Easy to make, they can save a last-minute dinner. They do that for me, pretty often that is. Besides, I love potatoes, baked, boiled, fried, roasted, mashed, they’re such a comfort, especially with the cold weather.
So, let’s get to business
As you can see from my previous post I have been experimenting with Aquafaba recently and when the other day I managed to get a fluffy batter out of it, I decided to use it to bake a simple cocoa cake.
Truth be told, I didn’t know what to expect. I was bracing myself for a total failure, like the cake wouldn’t cook and I’d witness some sort of sad soggy baked pudding in a pan, ready for its journey from the oven to the trash bin. But …
I deeply love when pear meets dark chocolate, it’s like a match made in heaven <3
So I thought I’d try experimenting with some muffins, but I wanted very chocolate-y muffins, you know, so much that one has to forget they are free-from a lot of stuff.
A while back my colleague brought to the office a delicious apple cake, a bit different from the usual, with little flour, lots of apple pieces and just the right hint of cinnamon. I asked her for the recipe, which was neither glutenfree, nor eggfree. So I thought: alright. Challenged accepted. *Mission Impossible’s theme playing in the background* (Yes my mind does these things sometimes, please bear with me)