I didn't remember when I ordered it, but the salad is covered with feta cheese (oh, I miss feta.) Mostly, I don't really miss the dairy that I stopped eating 10 months ago. It was about the first three months that were the worst, when all I could think about was cheese. Some thick slices of Jarlsberg, creamy cream cheese frosting, some sour cream on my tacos. But it's not so bad now.
I picked around the edges of the salad, looking for pieces without cheese on them. I got a few big savory walnuts that really hit the spot, and a few big red grapes. I was poking around in the salad with my fork when I discovered a big piece of marinated chicken. Um, no thanks. I put the lid back on my salad, and moved swiftly to Plan B. The food I brought with me for lunch.
I find that bringing enough food with me, even if we're ordering for lunch, is always a good idea. Maybe just a few Kind bars in my work bag will do the trick. Today I had an Udi's Whole Grain bagel, a little container of ready-to-serve tuna in water, my mini pepper grinder (the tuna was a little bland last time), an orange, a giant English cucumber all sliced up, and some chocolate cake. I had already been planning to share the chocolate cake with my co-worker, a new Celiac.
I busted out the bagel and tuna and moved on with life. Breaking my emotional attachment to free food has been an adjustment for me. In college, I was the one who would go to campus just to get free pizza from a campus club, or go to the homecoming parade for the free donuts. Free food isn't really in my future much anymore, but it's worth the trade not to have a foggy head and achy stomach all afternoon in my meeting.
My friend didn't fare quite as well with her lunch order. After about 30 minutes, she had a pinched, pained look on her face. I tossed her a bag of pain killer, and slid her a piece of chocolate cake. I think this stuff might mend the soul a bit.
It's moist, even after a few days, and plenty chocolatey. I didn't even make frosting for it, which makes it more transportable too. I topped it with just a sprinkle of powdered sugar, just to make it pretty.
Tomorrow is Chocolate Cake Day, and in honor of the special occasion, we've had this cake several times already in the last few days. This month's Go Ahead Honey, It's Gluten Free, hosted by the lovely Lauren of Celiac Teen, is all about January's food holidays. I already passed up Hot & Spicy Food Day (January 16) and National Shortbread Day (January 6) just so I could share this cake with you.
Last Year: Teriyaki Bacon-Chicken-Pineapple Skewers
Two Years Ago: Simple Chicken Noodle Soup
|Deep dark chocolate cake, sprinkled with powdered sugar and tossed together with some fresh blackberries.|
Deep Dark Chocolate Cake
developed by Amy Perry, Twin Valley Mills Sorghum Flour recipes
1 cup sugar
1/2 cup sorghum flour from Twin Valley Mills
1/4 cup corn starch
3 tablespoons buckwheat flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup hemp milk
1/4 cup oil
1 teaspoon vanilla
1/2 cup boiling water
In a large mixing bowl, stir together sugar, sorghum flour, corn starch, buckwheat flour, cocoa, baking powder, baking soda, salt and xanthan gum. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer two minutes. Remove from mixer, stir in boiling water. Pour batter into prepared pans.
Bake at 350 degrees for 30 minutes for a 9 inch pan.
This recipe easily doubles to make two 9 inch pans, which could then be frosted as a layer cake. I made it smaller, and it was the perfect size.