Breadfruit Cake and Toronto Vegetarian Food Festival – THIS SITE HAS MOVED
THIS SITE HAS MOVED TO WWW.ISLANDLOVEGOURMET.COM
Hi all
I am back from a long hiatus.
I have not been cooking much since I took off from the last post due to the lack of inspiration. I finally got back into the kitchen last week and started to work on my new book that is a departure from my first book Caribbean Vegan.
The new book is not vegan, it is not vegetarian and it is not omnivorous.
What is its is a celebration of fruits and vegetables of the region with modern takes and a bit of molecular cooking.
Imagine scotch bonnet caviar, breadfruit pasta, sugar apple wine…..yes see where I am going?
In the new book you wont find
1. seitan, tempeh tofu or any fake veggie meats.
2. fried flour
You will find
1. loads of new things to do with Caribbean fruits and veg
2. Recipes for homemade wines and spirits
3. Recipes for bottled sauces and marinades
and more
Here is a breadfruit cake recipe I have been working on….I may change it slightly for the book but so far breadfruit is showing some surprising properties that have not been explored in the region. This cake was the spongiest vegan cake I ever tasted. The flavour was new but still familiar and the pieces of breadfruit took on a nutty flavour when baked in the batter.
Breadfruit Cake
½ cup of vegetable Shortening
½ cup light brown sugar
1 cup of cooked lumpy mashed breadfruit (mash with a little non dairy milk)
1 cup vegan butter milk made with 1 cup non dairy milk and a tablespoon of vinegar
2 cups of flour (1 cup cake flour and 1 cup all purpose flour)
2 tsp aluminum free baking powder
1 scant tsp baking soda
½ tsp salt
½ tsp black strap molasses
1 ½ tsp vanilla essence
½ tsp freshly ground nutmeg
½ tsp freshly ground cinnamon
1/8 cup agave nectar, optional
Method
Preheat oven to 350 F/ 180 C
Cream fat and sugar together until most of the crystals have dissolved. It is OK if you do not get all dissolved. Add cooled lumpy breadfruit to the mixture and mix well. Stir in vegan butter milk and set aside.
Mix flours, baking powder, salt, molasses and spices.
Add wet ingredients to dry and mix well and fast. You should start to see some air bubbles in the mixture. Stir in agave nectar and bake for 25 minutes or until cooked.
Here are some fritters that I made when I was working with cooked mashed breadfruit. These were the fluffiest fritters I ever ate but alas I want to limit the fried foods in the book…who knows I may change my mind.
Speaking Events
1.Well as inactive as I was. I was happy to be invited to Toronto this year to take part in the 28th Annual Vegetarian Food Festival.
I am really honoured as this is the 2nd time I had been invited to an international event.
I spent summers in Canada as a child and teenager so going back there will be very good.
My demo will be on Saturday the 7th of September at 2 pm
Click here for more information.
My demo will focus on Caribbean Root Vegetables and the fundamentals of Caribbean cuisine.
2. I will also be a speaker and vendor at the 1st
Wake up community fest St.Maarten (soualiga)
from August 31st to September 2nd 2012.
I never sold food before but I have an exciting menu planned…I will update you on that late.
Click here to go on their Facebook page.
I must say I am happy to see this type of movement in St. Martin and I hope to make a difference and bring awareness to meat free eating.
Welcome back! 😀
merci Ruth:)
I’m SO excited for your next book, and even more excited for your focus on fruits and veggies!
Cheers from a big fan in California,
Chloé
yay! welcome back! that cake looks marvelous!
So happy to see these creative ways of cooking breadfruit. Trees That Feed Foundation is planting breadfruit trees to help produce food and to help the environment. Your new recipies can help so much. A new Breadfruit bakery just opened in Hati last week and I can share some information with you if you need. Mary McLaughlin treesthatfeed@aol.com
Where is Hati located?
Very happy to have you back! Love your championing of Caribbean ingredients
Glad you’re getting your groove back Taymer. ‘Nuff respect!
Love breadfruit, always have
My husband just return from Antigua empty handed, i made he feel so bad
he went to the grocery here in canada to find St lucian breadfruit…
Great recipe can’t wait to see you.
Welcome back. I love your first cook book. Can’t wait for the next one ……
that looks lovely!
Where can Iget breadfruit in London ? Querino
If you send me your mailing address I can send you fome Breadfruit flour.
Send it to treesthatfeed@aol.com
I used real breadfruit not the flour.
We don’t want to use flour either. Were you happy with the result?
Great recipes Thanks!
Gotta send this one to my daughter!
http://thenakedbird.wordpress.com/2013/04/09/vanilla-cashew-milk-waste-not-want-not/
Was the breadfruit ripe? I’m cooking ripe breadfruit for the first time ever so browsing vegan baked goodies, this looks so good 🙂
Thanks , I’ve recently been looking for info approximately this topic for a long time
and yours is the best I have found out so far.
But, what about the conclusion? Are you positive about the
source?
I like what you guys tend to be up too. This type of clever work and exposure!
Keep up the good works guys I’ve incorporated
you guys to our blogroll.
If there is someone who can surprise you with his work, that
is none other than VALLADARES OSCAR MARTINEZ,
Discover the site of one of the greatest photographers of
all time.
His vision is not preferred.
You can see their evolution year against year of an easy way …
collection after collection.
Thank you for the exposure of breadfruit flour. The flour is nutritious and so good for the environment. Each breadfruit tree absorbs 2,000 tons of Carbon. So the more breadfruit flour that you eat is helping the environment
.