Today is the day. We pick up our moving truck this afternoon to load her up and drive down to stay the night at our cousins’ in the springs! Tomorrow we embark on the twelve hour drive straight to Phoenix to hang with our parents all weekend before driving the last stretch to Orange County on Monday, and I am oozing with excitement. I have barely been able to sleep this week, everything is just so amazing around me. All of the love from our wonderful people here in Denver, the sunshine Colorado is sending us off with, and so many trips to our favorite coffee shops in between packing and cramming in last minute work projects. Plus I’ve had Scott around the house the last few days and it has made life amazing. I cannot wait for us to both work from home together once we get settled in California. I swear, I have a six pack just from the increasing amount of laughter thanks to having this guy around. Plus I have a pal to barge in on in the middle of the day while we’re working to ask to play hooky with me for a few minutes so we can walk for some ice coffees and hang. Life just keeps getting better and I almost cannot handle it – I want to show gratitude for every bit, but its impossible. I could bake a cake for every single one of you, hug Scott for eternity, and buy balloons for every single person I know. And it still wouldn’t be enough! Know that I value you, and am so excited to bring you along on this journey with us.
Speaking of people I value, I’m sure most of you know (or now do) of the sweet and incredibly talented Lindsey of Dolly and Oatmeal. She is a person who I would argue is lacking a mean bone in her body. Talk about one of the sweetest individuals to interact with, and a sheer wizard when it comes to beautiful vegetarian meals. I’m thrilled to get to share with you today about her new cookbook that was just released this week, Chickpea Flour Does It All. It contains sixty beautiful recipes centered around the creative use of chickpea flour, and over half of them are vegan! I am genuinely inspired by her work in this book. It goes to show that living a gluten free lifestyle is deliciously attainable. Lindsey covers the nutritional benefits and creative ways of substituting this miracle flour in her book, alongside providing you with some of the most clever recipes I’ve seen using this ingredient to boot. If you are looking to add a little more protein to your meals, and reduce the amount of gluten in your diet – this book will be a gem in your kitchen. I’m excited to tell you more below about how the flour is used in this yummy cake today, and be sure to peak below the recipe for details on how to win a copy of her book too!
Ps. I’ll be taking a little break next week from blogging to focus on our move, and well, have fun. Follow along on my Snapchat feed (username: faringwell) where I’ll be covering our move, and continue to see yummy updates on Instagram too!
ABOUT THE RECIPE
One bite of this cake and you will drift into cookies and cream heaven. Forget the processed sugar, you don’t need it one bit. These cookies are my idea of the perfect ice cream sandwich cookies, and when layered with the luscious whipped coconut cream, become a downright undeniable treat. Lindsey proves in her cookbook over and over how versatile chickpea flour is, and you would never guess it was tucked away in these cookies! In her original recipe she shapes this icebox cake in an 8 inch springform pan. I, however, am lacking such pan – so I made it here in a 9×4 loaf pan and it came out totally stellar. It slices like a dream, but just try to keep your fork from going straight for the cake. Get the recipe for this sweet treat below, as well as the details for the giveaway!
COOKIES & CREAM ICE BOX CAKE
Makes a 9 inch loaf pan, or an 8 inch springform, cake. Serves 8.
1 cup (120 g) chickpea flour
3⁄4 cup (85 g) oat flour
3⁄4 cup (108 g) coconut sugar
1⁄2 cup (40 g) cacao powder, plus extra for dusting
1 teaspoon psyllium husk powder
1⁄4 teaspoon baking soda
Pinch of fine salt
1⁄4 cup (60 ml) coconut oil, melted
1 teaspoon pure vanilla extract
1⁄4 cup plus 1 tablespoon almond milk
3 – 13.5-ounce (398 ml each) cans coconut milk, refrigerated overnight
3 to 4 tablespoons maple syrup
1 1⁄2 teaspoons pure vanilla extract
Shaved dark chocolate, or cacao powder, for decorating
In a food processor, pulse the flours, sugar, cacao, psyllium husk, baking soda, and salt until combined. Add the oil, vanilla, and 1⁄4 cup of milk, and blend. Stop the engine and pinch the dough; if the dough is dry, add up to an additional tablespoon of milk and blend until the dough comes together. Turn the dough out onto a large piece of parchment paper, use your hands to roll into a 1ó-inch log; wrap in plastic wrap and place in the refrigerator for 1 hour.
Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper; set aside. Slice dough into 1/8-inch coins and bake for 10 to 12 minutes, until firm; cookies will puff up when cooking, and then deflate as they cool.
Remove the three cans of coconut milk from the refrigerator and place upside down. Open the cans from the bottom and pour out the coconut water. Scoop the coconut cream from the bottom of the cans and place in a large bowl. With an electric mixer on medium-high, beat the cream, 3 tablespoons of syrup, and vanilla; taste and adjust, if needed, adding more syrup for a sweeter cream.
Line the bottom of an 8-inch springform pan with parchment paper (or a 9 inch loaf pan). Arrange the cookies in a single layer, breaking the cookies to fill in any big gaps; layer with a generous amount of cream (about 1⁄4 of what you have in the bowl), and spread evenly. Continue layering with wafers and cream until there are four layers of each. Cover the leftover cream with plastic wrap and reserve for later.
Refrigerate overnight. When ready to serve, remove the cake and leftover cream from the refrigerator and run a thin knife around the edges of the cake, unhook the latches, and remove the sides of the pan. Use an offset spatula and spread the cream over the top and sides of the cake, covering any discoloration. If using the loaf pan, flip the cake upside down onto a parchment lined cutting board or large serving plate, remove the parchment paper, and frost.
Dust the cake with cacao powder and garnish with shaved chocolate and serve. Leftover cake can be stored in the refrigerator for up to 3 days.
For the cans of coconut milk, if you have a refrigerator like mine that is a bit old and isn’t quite as cold, I found I need to leave my cans in the back of the fridge for about 4 days to get adequate separation. To check, give the can a shake. If you don’t hear anything, its good! If you hear a liquid sloshing around, its not ready yet.
For the whipped cream, I used a 1/4 cup of maple syrup the first batch and it came out delicious. However, the second time making it I ran out of maple and substituted brown rice syrup instead. I ended up preferring the brown rice syrup version! Its a mellow sweet, without any maple overtones to distract from the other flavors. Plus it gave the cream a mallow-y flavor I went crazy over. So if you run out of maple, or want to give this second version a try, I recommend it fully.
Enter to win a copy of Lindsey’s cookbook by leaving a comment below telling me about the first time you had a chickpea! Contest is open to U.S. residents only, and will run through April 14th.