I disappeared in a predictable fashion again, sorry! I was super busy over the summer with some fundraising stuff and then Pride. I was planning on writing a few posts and then my mental health nose dived.
I’m finding transition unbearable at the moment. I’ve been waiting 16 months now for a first appointment with the gender clinic and there’s still no sign of it coming along any time soon. I’m responding well to hormones which in some ways is exciting but the more I physically change the more terrified I am that top surgery is so far away. I’m overwhelmed with the whole situation but it’s too painful and draining to go into details. It all came to a head and I ended up at a crisis centre a few weeks ago. Since then I’ve spent most of my time hiding in my duvet cave trying to recover.
I’m still pretty fragile but I managed to clean up the flat today and did some baking too, so thought I’d share a recipe with you. I offered to experiment with some Fava Bean flour for work recipes and I did a pretty good job. It sounds weird and totally wrong in a cake recipe, but trust me. I don’t encourage eating crap cakes.
Maple, Ginger and Sweet Potato Cake
- 150g Fava Bean Flour
- 3 tsp baking powder
- 2 tsp ground ginger
- 150g soya marg
- 150ml maple syrup
- 125ml soya yogurt
- 150g raw sweet potato, grated
- 50g creamed coconut
- 4 tbsp maple syrup
- zest and juice of 1/2 lemon
- Preheat the oven to 180C and line a loaf tin with parchment paper.
- In a small bowl, mix together the flour, baking powder and ginger.
- In a medium sized bowl, cream the soya marg. Add the maple syrup and yogurt and stir until combined.
- Add the flour mixture and mix together. Fold in the sweet potato and pour the mixture into the loaf tin. Bake for 45-50 minutes before removing from the oven and leaving to cool.
- While the cake is cooling, melt the creamed coconut and maple syrup together. Remove from the heat and stir through the lemon juice and zest. Let cool.
- Once the cake is completely cool, top with the coconut lemon icing.
This cake was pretty damn good. Not as sweet as my usual bakes but I was amazed at how good the taste and texture were using the fava bean flour. Usually when I make gluten free bakes I use a mixture of gluten free flours, but this worked on its own. It was nice and moist and held together really well. It was also simple to make, I still have a load of the flour left so I will probably make this again…though cake always benefits from added chocolate chips so I may try that next time and skip the lemon in the icing.
I was hoping to get involved with Vegan Mofo next month, I had my theme chosen and some recipe ideas planned. I’d like to say it will go ahead but I’m still not in a good place. I also have a lot of voluntary work on, which is a good thing because the work I’m doing and the people I’m working with are amazing, it pushes me to keep plodding on. But this may mean I need to give this years Mofo a miss. It’s early days though and if I can do some prep before November, maybe I can pull it off.