There are few names I’d put on my “soul-mate” list. Nina Simone. William Shakespeare. James McAvoy (did you SEE X-Men First Class? Totally redeemed the franchise from Wolverine and washed the bad taste of Bridesmaids out of my mouth).
In all seriousness, while I am surrounded by so many loving, special people, I am particularly grateful for my dear friend Lyndsey – a soul-mate if there ever was one. We met through my college boyfriend over a dozen years ago, and aside from the many things we naturally had in common, we shared a history of chronic illness. There’s no way I could summarize our friendship – but let’s just say we’ve been an ear, a shoulder, a hug, the voice on the other end of the phone that won’t hang up… I don’t know where I’d be without this woman.
So on my quick days off I scooted my little blue car down to DC to visit her and her husband, two of my favorite people in the whole world!
Lyndsey is still suffering greatly from her illness and deep digestive problems, and her diet completely eliminates grains, sugar, chocolate, fruit, any sweeteners, caffeine, alcohol, certain meats and fishes, fried foods, certain vegetables and is pretty much devoid of any sweet indulgences. I lived like that for several years but never as long as she, and don’t know how she hasn’t gone ballistic on a grocery store or restaurant by now.
But carob! Oh, yes, Lyndsey can have carob!
So the other morning she showed me how to make her “Chunky Cake”.
This cake is chocolate-free, sugar-free, grain-free / flourless, oiless, nut-free, low-carb, high-fiber, low-glycemic. Really. It does have ghee (clarified butter) so it’s not dairy free completely, but you can easily substitute with coconut oil or a fat of your choice.
And it’s incredibly easy – all ingredients mixed in a bowl and poured in a pan!
I was amazed at how light and airy the carob cake came out, while still packing a delicious aroma. I’m going to have some fun experimenting with the recipe at home, using coconut products, tucking the batter around almond butter, soaking vanilla beans in almond milk. But for now, here’s the original recipe. Enjoy!
- 2 eggs
- 1 1/2 cup ground flax
- 1 cup carob powder
- 2 cups warm water
- 1/2 cup melted ghee
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- Preheat oven to 325°. Heavily grease a pie plate or single cake pan.
- Mix all ingredients in a large bowl (in no particular order) with a whisk until thoroughly combined. The resulting batter should sort of glop a bit off the whisk and not run completely smooth. Because of the goopy result of using flax, Lyndsey describes it as “falling like boogers”. One of the thousands of reasons why I love her so much.
- Pour into prepared plate and bake for about 30 minutes, or until a toothpick or fork inserted comes out relatively smooth.