This cake is amazing – and it’s almost vegan, I think there is milk in Nutella. Did I mention you only need one bowl? Love this cake!!
1 1/4 c oat flour
1 c coconut palm sugar or sugar
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c warm water
1/2 c hazelnut liquor (or use water)
1 tsp vanilla
2 TBSP canola or melted coconut oil
1 tsp apple cider
1/4 c chopped hazelnuts
Preheat over to 350. Spray a 9 inch round pan.
Combine ingredients in a bowl and stir until combined. Pour into prepared pan.
Bake 20 – 25 minutes until toothpick comes our clean. Cool completely and then turn out.
1/2c coconut palm sugar or sugar
2 TBSP canola oil
2 TBSP Nutella
2 TBSP cocoa powder
2 TBSP coconut milk
2 tsp vanilla
Combine in a bowl until smooth.
Spread over cooked cake. Top with chopped hazelnuts.
Serves 8 – 12.
This recipe is from Patricia Wells The French Kitchen Cookbook. I love then flavor of the vinaigrette with the mussels. I streamed them in a pot of 50% water and 50% wine for a nice broth.
2 lbs fresh mussels
1/4 c olive oil
Juice and zest from one lemon
1/4 c capers, drained
2 shallots, minced
2 TBSP pickled jalapeño, minced
4 scallions, sliced thin
6 TBSP cilantro, minced
Scrub and beard mussels, toss any that stay open.
In a steaming pot heat water and wine – you will need enough to come up just below your steaming pot.
Combine oil, lemon juice and zest, capers, shallots, jalapeño and pepper in a small bowl. Combine cilantro and green onions in a separate bowl.
When water comes to a boil, add mussels, cover and cook 2 -3 minutes until they begin to open. Toss mussels with herbs and vinaigrette with the middle liquid.
Serve with bread.