Whoopie Pies with Fluff!! Childhood Memories
Chocolate whoopie Cake part! Combine ingredients in this order
- 1/2 cup Oat milk
- 3/4 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 1 tbsp instant coffee
- COMBINE above and set aside –
- 2 tbsp of whole chia seeds
- 5 tbsp water
- COMBINE above and set aside –
- 1/4 cup grapeseed oil
- 1/3 cup sugar
- 1/3 cup maple syrup
- 3/4 cup unsweetened applesauce
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 3/4 unsweetened cocoa powder
- 1 cup GF oat flour
- 1/2 cup white rice flour
- 1/2 cup enjoy life chocolate chips
- COMBINE above –
Combine the milk and chia together ( the chia likes to stay clumpy so I like to make sure all those littles are evenly spread about). Then pour into flour mixture to combine all ingredients together. Place bowl in fridge and let cool chill for 20 minutes while you get baking dishes ready and oven preheating to 350. Once chilled I divided the batter in to 2, 5×7 baking dishes, lined with parchment paper. I baked them for 18 minutes and removed to cool. I have a tiny RV oven, if you have a real size oven and cookie sheets you can drop equal size spoonfuls of batter for the traditional round shape of a whoopee pie, think hamburger bun and bake of 12-14 minutes! Keep watch, oven temps vary!
I prefer my bake goods a little less done than done! Full disclosure, I have to have a piece when it comes out of the oven, who can resist, BUT if you can, resist, go you, the next day the flavors develop even more and, well, its even better!!
Fluff Option 1– this is thick and sticky and the ONLY way to go in my book!!!
-1/2 cup aquafaba – liquid from a can of beans
-1/4 tsp cream of tartar
-3/4 cup + 1tbsp sugar
-3 tbsp +1 tsp water
-2 tsp vanilla
- Use an electric mixer, beat aquafaba and cream of tartar until you see medium peaks form 2-5 minutes
- In a saucepan combine water and sugar, stir, insert candy thermometer. Cook and stir over medium heat until mixture hits 240 F on the candy thermometer
- Turn mixer back on, set on low and carefully pour the VERY hot sugar syrup between the edge of the bowl and the creamy aquafaba mix. Try not to splash, its HOT!!
- Once all the syrup is in turn that mixer up to med/high and mix and mix and mix some more like 10 minutes!
- Pour in vanilla and mix a bit more like 2-3 minutes
- And fiola!! It’s fluff!! Use it or store it in the fridge for about a week! It does separate a tad when stored and will require another small, short hit with the mixer to thicken back up.
Fluff Option 2 – think more whipped cream or meringue in texture after making both options. I would ONLY make this if I didn’t have something needed above, BUT then I might have to pause and just go to the store and buy said item as the differences that BIG!!! Choose your happy!!
- 1/2 cup of aquafaba
- 2 tsp vanilla
- 1/4 tsp cream of tartar
- 3/4 cups sugar
- Use electric mixer, beat aquafaba , vanilla and cream of tartar for 8-10 minutes, until the mix wouldn’t come out of the bowl if you turned it upside down, this never happened for me.
- Next add in the sugar and beat it some more, about 2-4 minutes
- And fiola!! It’s kinda fluff like, just not as thick. Same as option 1, eat or store it!! It does separate a tad when stored and will require another small, short hit with the mixer to thicken back up.
NOTES:
- I used Ghirardelli dark 100% cocoa, you do not want dutch or sweetened
- Navy beans is 1 of the few beans I can have and tolerate so that is what I used but it should not make any difference or you can use eggs if you don’t have issues
- For the sugar in the cake portion of this recipe I used trim healthy momma gentle sweet which is a blend of stevia, xylitol and erythritol, I used cane sugar for the fluff
- I make my own vanilla with vodka and Madagascar vanilla beans
- My personal preference for Oat milk is Oatly, they are the cleanest for me
- You really have to have a mixer to make the fluff, whichever option you choose. Sadly an emersion blender nor a nutribullet will not produce what you desire……yes I tried!!
***** Separate BONUS Recipe… to actually use the can of beans! I set my crock pot on high, added about a 1/3 of a pound of turkey sausage and 1 small onion and let them sizzle til mostly done and then I dumped the can of beans and about 3 peeled red potatoes diced up, opened a 4 ounce box of vegetable broth and poured about 2 cups of oat milk in and turned it to low. It did its thing for about 4 hours. I used my “can’t live without” immersion blender to puree the potatoes and some of the beans, by doing this you do not need a thicker of any type it gives the soup a chowder or creamed soup feel! And that was it! Let me tell you it was delicious!! No seasoning or added spices. Yum!