March in August rally today. Speeches and placards raised a broad spectrum of discontent with the government. Refugees, education, welfare, climate change, racism, live exports, the media, gender, health care, transport infrastructure and sexuality. We saw a few familiar faces, bought badges, signed petitions, cheered the speeches and walked and walked. Afterwards we had churros and chocolate at San Churro.
However it does feel good to have cake at the end of a long day and to have cake in the house to start the week tomorrow. When I shall see you for the start of Vegan MoFo, with perhaps the silliest theme I could have come up with. The Letter S. More about that soon.
Previously on Green Gourmet Giraffe:
One year ago: Sourdough Basics 103: Baking a loaf of bread
Two years ago: WW Experiments with Vegan Cheese
Three years ago: Coconut brittle, leftovers and a week of eats
Four years ago: Banana buttermilk muffins
Five years ago: Carrot Cake and the Lost Sock
Six years ago: Shepherd’s Pie Traditions
Seven years ago: Collingwood children’s farm – peppercorn trees and part time vegetarians
Orange, choc chip and hemp seed cake - work in progress
Heavily adapted from Have your cake by Emma Rose
2 tbsp flax seeds (linseeds)
6 tbsp water
3/4 cup rice bran oil
3/4 cup maple syrup
1 tsp finely grated orange rind
1/2 cup almond meal
1/4 cup dessicated coconut
1 3/4 cups wholemeal flour
3 1/2 tsp baking powder
1/2 cup orange juice
1 scant cup choc chips
1/2 cup hemp seeds
1/3 cup wholemeal flour, or more
1/3 cup dessicated coconut
1/4 cup rice bran oil
1 1/2 tbsp maple syrup
Mix flax seeds and water in large mixing bowl. Set aside.
Preheat oven to 180 C. Grease and line a cake tin (recipe said 18cm square tin, I used 20cm cake tin - too small, but in future would use 22cm round tin).
Add oil, maple syrup, and orange rind to flax mixture and whisk lightly or stir vigorously. Stir in remaining ingredients. Spoon into prepared tin. Mix crumble ingredients to make crumbly mixture. (I think I had to add more flour). Scatter over cake mixture.
Bake for 1 hour 15 minutes. (Mine took 1 hour 15 minutes in a 20cm round tin.) Rest in tin for 5 to 15 minutes and then turn out onto a wire rack to cool. Great served with cream or yoghurt or other sauce (such as chocolate?).
On the Stereo:
The Captain: Kasey Chambers