Now that my mini summer break is over, I’ve been slowly trying to get used to working full time again. This time, I’m doing a lot of pharmacy compounding, so it’s a lot of fun to be creating things all day long – it almost feels like I’m having fun in the kitchen! Once the weekend hits, I’m itching to make actual edible things. I made ciabatta for the first time last weekend, which I am really excited about, and I finally got around to making my chocolate cherry dessert in a skillet that I’ve been craving before the cherries go out of season!
Because I’ve been all about gooey desserts lately, I went with a pudding cake. I decided to make it gluten free to keep the protein content decent with almond and buckwheat flours, and it turned out perfectly! The texture of buckwheat flour gives it a slight grainy feeling in the pudding part, but the flavor is fantastic, and you can easily sub all almond flour if you don’t want to try the buckwheat. I like using both so that it gets the right cake texture and rise.
