This one is definitely [semi] healthy comfort food. It's made from all natural ingredients, but it does have a lot of sugar in it. So let’s keep it for special occasions!
Gogel mogel is an Eastern European dish with a Yiddish name that’s made by whipping eggs with sugar. It’s notable because the same mixture is used to bake meringue cookies!
This one was born out of an honest mistake. I was trying to make vegan meringue cookies, which require only 3 ingredients - chickpea brine, cane sugar and vanilla extract. My stand-up blender broke and I was overambitious, thinking I could whip it up manually to a desired state. But I couldn’t, and so I ground tapioca and added it in to create more or less a jell-o feel to it. When I tried to pour it on a sheet of paper it was still too liquid-y. That’s when I decided to create a meringue pie instead, blended some dates with nuts for the crust and poured the mixture in. It has risen beautifully in the oven, but then fell as soon as it cooled off. However, it still created a beautiful design, a sweet homey taste, and a gummy texture.
One note is that I took very healthy sugar - coconut sugar - and processed it in the coffee grinder to make a not-so-bad-for-you powdered sugar.
So here is how you repeat this mistake on purpose.
- 1 cup chickpea brine
- ¾ cup cane sugar ground in a coffee grinder
- 1 tsp pure vanilla extract
- 4 tbsp tapioca pearls ground in a coffee grinder or 3 tbsp tapioca powder or 3 tbsp agar agar diluted in hot water
- 1 cup dates
- ½ cup nuts
- Preheat oven to 180 degrees Celsius.
- Blend dates and nuts. Add some water or nut milk if the mixture is hard on the blender.
- Use the mixture to line a pie pan. Press hard with your hands until spread out evenly.
- Blend the rest of the ingredients.
- Pour the mixture onto the pie pan.
- Bake for about 30 minutes or until you see the mixture fully rise.
- Leave the pie in the oven for another hour.
- Remove and let cool.
- Cut into cool bite-size shapes.
Happy clean eating!