Chocolate and prune cake, muse.

I am making one. The cacao beans are roasting and prunes are soaking. It’s experimental, free of bad things – if that’s possible. It’s a cake for a food Renaissance! How’s that for some ridiculous posturing!

And if it’s a fail, I’m sure the pigeons will set upon it. Wish me luck…

I have  signed up for a serious Raja Yoga meditation class starting this weekend.

Submitted a short story to a competition which has no doubt disappeared in the ether never to be seen again. The character develops. She leads and brings me new tales. I am discovering a lot about her. I think she is a muse, but I haven’t asked her. Maybe she’s just the manifestation of my imagination.

Whatever is going on, I am giving time to writing and editing more regularly.

 

 

Chocolate and Almond Biscotti – Take 2!

This is a gluten, dairy and sugar free recipe – but there are eggs, so not vegan. It makes a gritty, bitter and sour biscuit.

dscf0584

You will need:

A large bowl, a small one, baking tray and grease-proof sheet. A big wooden spoon!

Ingredients

1 cup of almond flour

1 cup general other GF flours

1/2 cup darkest chocolate powder and ground raw cacao beans

1/2 tsp xantham gum

1 tsp GF baking powder

2 large eggs

1 tsp vanilla essence

Some flaked almonds

2 tblsp of rice bran oil or coconut oil

Put all the dry ingredients in the large bowl and stir through thoroughly.

Put all the wet ingredients in the small bowl and mix.

Add the wet to the dry and mix using the spoon and then your hands – don’t over do it.

Place on a baking tray on a sheet and as per other biscotti recipes on this blog – bake – two times, slice and store.