Desserts,
Vegan (Index Begins On Page 206)
Note on the use of sugar and honey
How sugar is made. Most sugar sold in grocery stores
is made from beets or sugarcane. The sugarcane plant
is cut, crushed to release juice, and then boiled into
syrup. This syrup is then processed to make the final
sugar product, molasses, white sugar, turbinado
sugar, confectioner's sugar, brown sugar, etc. To make
white sugar white, the liquid sugar syrup is filtered
through a charcoal or chemical resin filter. After
this, the sugar is granulated: that is, crystallized
and milled into homogenous grains. Sometimes, cheap
varieties
of "brown sugar" are made from refined white
sugar with
molasses added back in. Confectioner's
sugar is white
sugar ground to a powder. *Table sugar:
Some vegetarians
will not consume table sugar because
it may have been
refined with charcoal made from
ANIMAL bones, or charcoal
made from trees, depending
on which supply was cheaper
for the sugar manufacturer
that particular day. Chemical
resin filters tend to be
expensive to use and produce
environmentally
destructive by products. There are several
alternative
to a Vegan sugar that can be substituted one
for one
in any recipe calling for ordinary table sugar.
A few
examples: "Sucanat" brand granulated cane juice;
"Florida Crystals" brand natural milled cane sugar;
"Hain Naturals" brand unprocessed sugar. A different
choice is any kind of bulk, unrefined cane juice
crystals. There's also "Sugar in the Raw" brand
turbinado sugar, which may be filtered. Brown sugar is
usually not a good substitute in recipes calling for
table sugar because it cooks differently and has a
strong flavour, but it's superior, in our opinion, in
coffee, tea, and hot chocolate. To each his own. If
you cannot find "Sucanat", "Florida Crystals",
"Hain's",
or "Sugar In The Raw" in your mainstream
supermarket,
try your local phone directory to find a
natural foods
store, a health food store, or a
co operative grocery
near you. Confectioner's sugar is
harder to replace. Author
is not familiar with any
kind of alternative that can
be purchased as a proper
powder. One could measure out
a pound of alternative
sugar and whiz it around in a coffee
grinder or mortar
and pestle until it becomes a powder,
she supposes. i
pinkyjain, believe that "Western Family",
& "Dominoes"
companies have a totally Vegan confectioner’s
sugar.
Honey: Many vegans feel that using honey is not
acceptable. Try the trick of substituting brown rice
syrup or maple syrup, grade B is more flavourful than
grade A, one for one in any recipes which call for
honey. Or use Agave Nectar syrup. light or dark, from the
agave cactus.
Powdered Sugar Replacement
Makes 5 Cups
2 cups rice milk powder, Better Than Milk"
2 cups Corn Starch
1 cup "Spoon For Spoon" sugar
substitute, Vegan,
cruelty free, or 6 tsps. Stevia
Place all of the ingredients in a food processor or
blender. Put on high speed til contents are well mixed
and a light powdery texture. Note: author uses the
rice milk powder over the soy milk powder because the
rice milk powder already has a light seelky texture.
The rice milk powder also has a lighter flavour so it
doesn't compete with the other flavours that you are
trying to achieve. Variations: Use the different
flavoured soy or rice milk powders.
Apple Recipes, Vegan
Apple Bean Spread
Copied from "Simply
Vegan" by Debra Wasserman
Makes enough for 8 sandwiches;
89 Calories per serving
19 oz. can white kidney
beans or other white
beans. pinkyjain has also
used cooked rice
instead of beans. Its quite yummy
both ways.
4 Delicious apples, peeled, cored &
chopped
1/4 tsp. cinnamon
Drain the beans. Place all the ingredients in
a food processor or blender. Blend at high
speed until creemy. Keep refrigerated.
Apple Pockets
Copied from “Conveniently Vegan” by Debra Wasserman
Serves 5; 241 Calories per serving
4 apples, peeled, cored & chopped
2 Tbs. apple juice, unsweetened
1/2
tsp. cinnamon
1 Tb. Maple Syrup
5 medium whole wheat *Pita breads (Or make your own, Recipe follows)
Heat apples, juice, cinnamon and syrup in medium size pot over medium high
heat for 5 minutes. Stir occasionally. Cut Pitas in half cross wise to form 2 pockets. Spoon apple mixture into each half.
Warm pockets up in a toaster oven or oven at 350 degrees for 3 minutes before serving.
*Arabian
Pita Bread
by najwa; Makes 18 Pitas; 1? hours; 15 minute
preparation, 120 calories per pita
3 cups flour
1 Tb. nonfat dry soy milk powder
6 Tbs. oil
1
Tb. instant yeast
1 to 2 tsps. Vegan sugar
1/2 tsp. salt
1
1/2 cups water
Mix yeast, water and sugar. Set aside.
In a large bowl, combine flour, dried soy milk and salt. Pour oil and water and mix well. You might need to add more flour
or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured
surface, cover and let rest for 15 to 30 minutes. Roll one ball out and cook in a saucepan until large "bubbles" form. Flip
pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm, wrap in a towel
or place in a plastic sandwich bag, while cooking the rest of the bread. These freeze well.
Chunky Applesauce
Makes 12 servings; 78
Calories
per 1/3 cup serving
4 pounds apples, 14 to 16
medium apples
1/2 cup frozen apple juice concentrate,
thawed
ground cinnamon (optional)
Peel & core the apples. Cut them into 1/2
inch chunks. Place the chunks & apple juice
concentrate in a 3 quart pot, & stir to
combine. Cover & cook over medium heat, stirring
occasionally, for about 30 minutes, or until
apples are soft. Using a potato masher, mash
the mixture to the desired consistency. Serve
warm or cold, sprinkled with cinnamon if
desired.
Banana
Recipes, Vegan
Banana Cakes, Fried
About 6 to 8 servings
4 medium bananas
4 cups unbleached flour
3 tsps. Vegan sugar
1 1/2 tsp. salt
4 Tbs. Vegan margarine
1/2 to 1 cup water
light oil for pan frying
In a large
mixing bowl, mash the bananas well. Add in
the flour,
sugar, salt, margarine and mix well. Add in
enough of
the water to make a stiff dough. Cover the
bowl with a
towel and let it stand at room temperature
for 30 minutes.
Remove the dough from the bowl and
place on a lightly
floured board or other smooth
surface. Roll the dough
out to one fourth to one half
inch thick, then cut it
with a wet or floured knife
into 4 inch squares. Heat
a thin layer of oil, about
one eighth inch, in a heavy
skillet until very hot.
Place only as many squares as
will fit without
touching into the skillet, this may mean
cooking only
one at a time unless you have a very large
skillet.
Pan fry the squares until they are golden brown,
about
3 minutes, then turn over and pan fry the second
side
until golden, about 2 minutes. Replenish oil as needed
between batches. Drain on paper towels and serve warm.
Banana Roll Ups
Makes 4
servings; 172 Calories per serving
1 Tb. plus 1
tsp. soy margarine, melted
4 6 inch Vegan *flour
tortillas (Recipe follows)
2 Tbs. plus 2 tsps. strawberry
jam, 8 Calories
per tsp., or fruit only strawberry
jam
2 medium ripe bananas, sliced in half, lengthwise
ground cinnamon
Preheat oven to 400. Spread half of the
margarine in the bottom of an 8 inch square
baking pan. To soften tortillas, moisten them
lightly
on both sides with wet fingers. Stack
them on
a piece of aluminum foil, wrap them
tightly, &
bake 10 minutes. Spread 2 tsps. of
jam on each
tortilla, staying about 1 inch
away from edges.
Place a banana half in the
centre of each tortilla.
Roll up tortillas &
place them, seam side
down, in prepared pan.
Brush tops of roll ups
with remaining
margarine. Sprinkle with cinnamon.
Bake,
uncovered, 15 minutes. Serve hot.
*Flour Tortillas
Two
Makes 8 to 12; 121 Calories per tortilla
In a medium bowl, mix:
3 cups flour, unbleached white, or part whole
wheat pastry flour
2
tsps. baking powder
3/4 tsp. salt
Add 1 cup warm water & knead briefly on a
floured surface. When the dough is smooth,
place in a greased bowl, cover with cloth or
cling film, & let rest for 15 minutes at
least, but preferably several hours. Cut the
dough into 8 to 12 equal sized pieces, & form
into balls. On a well floured surface, roll
the balls out to very thin circles, as round
as possible. Heat a large skillet or griddle
over high heat until it is very hot. Carefully
place one tortilla in the pan, & cook until
the edges start to look dry & there are brown
flecks on the bottom. Flip the tortilla over &
cook the other side; it takes only a few
moments. It’s okay if there are some dark
spots, but the tortilla should be flexible &
not brown all over. Repeat with the remaining
tortillas, & stack them up on a plate as you
cook, covering them with a towel. Serve
immediately or let cool. You can store the
cooled
tortillas wrapped in foil or inside of
a plastic
bag, & refrigerate or freeze them.
Reheat the
thawed tortillas in the foil in a
350 oven for
about 15 minutes. You can keep
the tortillas hot
& soft for as long as 2
hours by wrapping
the hot foil package in a
towel, then in several
layers of newspaper.
Fried Bananas
Copied from "Simply Vegan", by Debra Wasserman
2; 218 Calories per serving
3 very
ripe bananas, peeled
1 Tb. oil
1/4 tsp. cinnamon
Heat oil in a frying pan over medium heat.
Slice
bananas in half lengthwise. Lay bananas
in pan.
Sprinkle with cinnamon. Fry on each
side for 2
minutes. Serve hot.
Bars, Dessert, Vegan
Blackberry Breakfast Bars
164 Calories per bar
16 ozs. fresh, frozen or canned blackberries
2 1/2 Tbs. cornstarch
1 Tb.
lemon juice
1 cup white flour
1 cup whole wheat flour
2 cups quick oats
1 cup Vegan brown
sugar
1 1/4 tsps. baking powder
3/4 tsps. salt
1/2 tsp. ground allspice
1 tsp. cinnamon
1 cup soy margarine
Preheat oven to 400. Warm berries in saucepan
til the juices run. If using canned berries,
omit this step & simply drain berries from can,
reserving the juice. Reserve 1 cup of juice,
adding water if necessary to make 1 cup.
Combine cooled reserved juice with cornstarch &
lemon juice. Cook & stir until thickened.
Gently
stir in blackberries. Set aside. Combine
flour,
oats, brown sugar, baking powder, salt &
spices.
Cut in soy margarine until crumbly.
Press 2/3 of
mixture into a greased baking pan.
Bake for 15
minutes or until lightly browned.
Cool slightly;
spread blackberries over this
crust. Crumble remaining
flour oat mixture over
blackberry layer & press
lightly. Bake 20 to
25 minutes more, until lightly
browned. Cool in
pan.
Cheerio
Bars
Makes about 24 squares
1/2 cup maple syrup
1/2
cup peanut butter
3 1/2 cups 0 shaped cereal such as
Oatio's, Vegan cereals
Vegan chocolate chips and/or chopped
peanuts (optional)
Mix together syrup and peanut butter.
When mixture is
smooth, add cereal, and stir to coat.
You may also
wish to embellish the recipe by adding a
handful of
chocolate chips or chopped peanuts. Press mixture
into
a lightly greased oblong pan, and let it cool. You
may
need to refrigerate in order for it to harden. When
cool, cut into squares.
Fig
Bars
Serves 18; 145 Calories per fig bar
2 cups dried figs, finely chopped
5 Tbs. apple juice
1 1/4
cups whole wheat flour
2/3 cups soy margarine
1 1/2 cups rolled oats
1/4 cup Vegan brown sugar
2
Tbs. sesame seeds, toasted
Preheat oven to 375.
Grease an 8 inch square
baking pan & line
it with Vegan wax paper.
Put the dried figs in
a saucepan with the
apple juice & simmer for
5 minutes, stirring
occasionally, until the fruit
is soft. Set the
pan aside. In a bowl, blend
the flour &
margarine together with a fork.
Add the rolled
oats, sugar & sesame seeds;
using your fingers
or the back of a wooden spoon,
rub the
mixture until it resembles coarse bread
crumbs.
Press half of the oat mixture into the
pan.
Spread the figs & apple juice over it,
then
sprinkle the remaining oat mixture on top.
Press the top oat layer down firmly with a
spatula. Bake for 40 to 50 minutes, until the
top is golden. Cut into bars while still warm,
but leave in pan until completely cool.
No
Bake Vegan Chocolate Bars
Makes 32 bars;
85 Calories per bar
1/2 cup light or dark corn syrup
4
Tbs., 1/2 stick, soy margarine
1 6 oz. pkg. oven
toasted Vegan rice cereal
1 3/2 oz. pkg. flaked
coconut
1 cup Vegan confectioner’s sugar
3/4 cup Vegan hot cocoa mix
1/8 tsp. salt
Grease
a 13x9 baking pan. In sauce pan over
low heat,
heat corn syrup & margarine til
margarine melts,
stirring occasionally. In a
bowl, combine remaining
ingredients. Pour syrup
mixture over cereal mixture
& toss to coat
well. Firmly press mixture
into pan. Cover &
refrigerate over night to
harden. Cut lengthwise
into 4 strips, cut each
strip crosswise into
8 pieces.
Peanut Butter Breakfast Bars
Makes 24.
Delicious. pinkyjain just made them in March 2007.
1
1/2 cups peanut butter
3/4 cups Vegan brown sugar ("Western
Family", etc.)
1/2 cup molasses
5 cups rolled oats
Mix together peanut butter, molasses and brown sugar
in
4 1/2 qt. pan. Bring to boil under medium heat,
stirring
often. Remove from heat, add oats mix well.
Pour into
greased 9x13 pan press into place with waxed
paper. Let
cool for 15 minutes. Cut into squares.
Make sure the
waxed paper is Vegan & does not
use BEES’
wax.
Potato Oat Bars
Makes
1 1/2 dozen cake bars
1 cup quick cooking rolled
oats
3/4 cup flour
2 Tbs. Wheat germ (optional)
1/4 tsp. each salt, baking soda (Do Not Use "arm&hammer")
1/2 cup, I stick, soy margarine, softened
1/2 cup packed Vegan brown sugar
1/2
tsp. Vanilla extract
3/4 cup sweet potato, cooked
& mashed
1/4 cup russet potato, cooked &
mashed
2/3 cup Vegan *sweetened condensed milk (Recipe
follows)
1 tsp. Pumpkin pie spice
1/2 tsp. Grated orange peel
1/4 cup walnuts, chopped
Preheat
oven to 350. Mix together the oats,
flour, wheat
germ, if using, salt & baking
soda. Set aside.
In a large electric mixer
bowl, beat together
the soy margarine, brown
sugar & vanilla extract
until light & fluffy.
Add the flour mixture
to the creemed mixture,
stirring until crumbly.
Pat 1 1/2 cups of the
crumbly flour mixture over
the bottom of a
greased 9 inch square baking
pan. Bake for 10
minutes. Combine the mashed potatoes,
Vegan
condensed milk, pumpkin pie spice & orange
peel
in a medium bowl & mix well. Pour over
the
baked layer. Mix the walnuts with the remaining
crumb mixture & sprinkle over the top of the
dessert. Bake for 25 to 30 minutes, or until
golden brown.
*Condensed,
Sweetened Soymilk
Copied from “dairy Free &
Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak
Makes 1 2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.
1 cup light Vegan unbleached sugar, a pale beige colour
2/3 cup boiling water
6
Tbs. soy milk powder
5 Tbs. soy protein isolate powder
1 Tb. melted soy margarine
Combine all the ingredients in a blender, and process until the sugar is dissolved and
the mixture is thick. Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.
Biscuits, Vegan
Baby’s Teething Biscuits
pinkyjain used to make these for ‘the Girls’,
Enos & Farfanugen, her two RAT Friends when they lived together in ‘the Studio’. The ‘Girls’
shared them with pinkyjain. They are tasty.
1 cup
whole wheat flour
2 Tbs. nonfat dry soy milk powder
2 Tbs. unprocessed or Vegan sugar
2 Tbs. olive oil
1 Tb. water
Mix all the ingredients together.
The dough
should have the consistency of clay
so that it
can be shaped easily. If it is too
crumbly
to stick together, add a few drops of
water;
if it is too sticky, add a little more
flour.
Take a pinch of dough about the size of
a
marble, & shape it into a finger size biscuit.
Leave the biscuits rounded, or flatten them
somewhat, as you prefer. Put them on a lightly
greased baking sheet, & bake them at 350 for
15 minutes. When the biscuits are completely
cool, store them in an airtight jar.
Banana
Biscuits
From “Conveniently Vegan” by Debra
Wasserman
Makes 35 biscuits, 72 Calories per biscuit
3 small ripe bananas, peeled and mashed
1 cup lite soy milk
2 Tbs. oil
4 1/2 cups unbleached white flour
1 Tb. baking powder
Preheat oven to 425 degrees. Mix the mashed bananas, soy milk, and oil together in a large bowl. Add
the flour and baking powder and stir well. Place dough on a floured surface and knead for 3 minutes. Using a rolling pin,
roll dough to a 3/4 inch thickness. Cut into 2 inch wide circles using a cutter or tin can. Place biscuits on a lightly oiled
cookie sheet. Bake 20 minutes at 425 degrees until browned. Serve warm.
Scones, Or Drop
Biscuits
Makes 14 to 16 scones or biscuits; 62
Calories per scone
Preheat oven to 400.
Mix together in a bowl:
2 cups flour, half unbleached white flour and/or half whole wheat pastry flour
1/2 tsp. baking soda (Do Not Use "arm&hammer")
1/2 tsp. salt
1 tsp. each Vegan sugar, baking powder
You
can also add minced parsley to the basic
mixture,
experiment with various dried fruits,
like apricots
& prunes, & spices, like
cardamom, add
grated citrus peel for flavour, &
use the dough
for cobblers & pandowdy, a pie
with top crust
only. For herbal biscuits, add
1/4 tsp. each pepper
& minced garlic, 1 Tb.
minced fresh basil,
2 Tbs. minced fresh chives,
& 1 tsp. minced
fresh oregano, thyme, or marjoram.
Stir in with
a fork:
1 1/4 cups reduced fat soy milk mixed
with 1
Tb. lemon juice.
Stir quickly to moisten the dry ingredients.
Drop the mixture by large spoonfuls onto
lightly greased or non stick cookie sheets, far
enough apart so they don?t touch. Smooth the
tops a bit with wet fingers, & sprinkle with
sugar, caraway seeds, sesame seeds, or poppy
seeds, if you like. Bake in a 400 degree oven
for about 10 minutes, or until golden brown
on the bottom & beginning to colour on the
top.
Breads,
Dessert, Vegan
Apple
Corn Bread
2 apples, peeled & chopped thinly
1 1/2 cup unbleached white flour
1 1/2 cup blue cornmeal. If blue cornmeal is
unavailable, use the regular yellow variety.
3 1/2 tsps. baking soda (Do Not Use "arm&hammer")
1/2 tsp. salt
1
Tb. Vegan sugar
2 1/4 cup vanilla soy milk
1 tsp. cinnamon
1/4 cup applesauce
2 Tbs. maple
syrup
Preheat oven to 400. Oil a 10 inch iron
skillet & heat in oven. In a large bowl
combine all ingredients. Mix, but do over mix.
Pour into heated skillet, or just oil a
regular casserole dish, & bake 35 to 45
minutes on top shelf of oven. When an inserted
knife comes out clean, its done. This bread
is very moist, but not soggy. You can also
add 3 Tbs. of canola oil to improve the
flavour a little bit. Also, flavoured applesauce
works well.
Banana Tea Loaf
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes 1 loaf; 171 Calories per serving
2 1/4 cups whole wheat pastry flour
2 tsps.
non aluminum baking powder, such as "Rumford"
1
tsp. baking soda (Do Not Use "arm&hammer")
1
1/2 cups mashed, ripe banana, about 3 to 4 medium
6
Tbs. apple juice concentrate
2 Tbs. corn or canola
oil
2 tsps. vanilla extract
1/3 cup walnuts, chopped (optional)
Preheat the oven to 350. Mist an 81/2x41/2
inch loaf pan with non stick cooking spray, &
set it aside. Place the flour, baking powder, &
baking soda in a large bowl, & stir them
together. In a medium bowl, place the mashed
banana, apple juice concentrate, oil & vanilla
extract. Stir them together until they are well
combined. Pour this liquid mixture into the
dry
ingredients, & stir them together to form
a
very thick batter. Stir in the walnuts, if
using.
Spoon batter into prepared loaf pan.
Place loaf
pan on the centre rack of oven. &
bake the
bread for 50 minutes, or until a
cake tester
inserted in the centre tests clean.
Remove the
bread from the oven & turn it out
of the
loaf pan onto a cooling rack, &
carefully
turn the bread upright. Allow the
bread to cool
completely before slicing or
storing it. Wrap the
cooled bread tightly, &
store it at room temperature
up to 3 days, or
refrigerate it up to 7 days.
Butterscotch Sweet Potato Bread
Makes one 9 x 5inch loaf; 10 slices; 203 Calories per slice
Butterscotch flavouring is available in natural foods
stores or specialty markets. Be sure they are
Vegan. If you can't find it, use 2 tsps. of vanilla instead.
2 cups whole wheat pastry flour
1
Tb. baking powder
1/2 tsp. salt
1 cup mashed sweet potatoes, about 2 medium, baked
and skinned sweet potatoes
1/4 cup olive oil
1/4 cup soy or rice milk,
use plain or vanilla
1/2 cup maple syrup
1 tsp. butterscotch flavouring
1 tsp. vanilla
Preheat oven to
350. Lightly oil a 9 x 5 inch loaf
pan. Combine dry ingredients
in a bowl, blending well.
In a blender add sweet potatoes,
olive oil, soy or
rice milk, maple syrup, butterscotch,
and vanilla.
Purée until smooth. Mix wet and dry ingredients
together until well blended. Do not overmix. Mixture
will be quite thick like cookie dough. Spread in a
loaf pan and bake for 45 minutes or until lightly
browned and sides begin to pull away from the sides of
the pan. Let cool in the pan about 10 minutes before
removing to a cooling rack.
Croissants, Sweet
serves 36; 225 Calories perserving
2 Tbs. yeast
1 cups warm
apple juice
3 Tbs. melted unsalted Soy Margarine
1/3 cup frozen apple juice concentrate, thawed
41/2 cups whole wheat pastry flour
1 1/2 cups soy flour
1 1/2
cups gluten flour
1/2 melted unsalted soy margarine
I cup chopped walnuts or pecans
1/3 cup frozen apple juice concentrate.
Sprinkle yeast over warm apple juice. Let stand for
10 minutes until yeast dissolves. Stir in melted soy
margarine & apple juice concentrate. In a separate
bowl, mix the flours with a wire whisk. Beat 2 cups of
flour mixture into liquids, cover & set in a warm
place for 20 minutes to form a sponge. With a wooden
spoon
beat in the remaining flour mixture. Turn onto a
floured
board & knead for 10 minutes until smooth &
elastic.
If dough becomes sticky, knead in additional
flour. Cover,
& set in a warm place to rise for 1 1/2
hours. Divide
into 2 portions & roll into 2 squares
1/3 inch thick.
Brush with melted soy margarine &
sprinkle with nuts.
Cut into 4 inch squares. Cut each
square in half diagonally
to form triangles. Roll
each triangle from the long edge
toward the point in
jelly roll fashion. Place rolls on
oiled baking sheets
2 inches apart, cover, set in a warm
place & let rise
until doubled in bulk, about 1 hour.
Preheat oven to
350 degrees. Brush rolls with apple juice
concentrate.
Bake for 25 minutes until lightly browned.
They can
be reheated at 300 degrees for a fresh baked
taste.
Date And Nut Bread
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes 1 loaf; 10 to 12 servings; 189 Calories per serving
Dry Ingredients:
2 cups whole
wheat pastry flour
2 tsps. non aluminum baking
powder, such as "Rumford"
1 tsp. baking soda (Do
Not Use "arm&hammer")
Wet Ingredients:
1 cup applesauce
1/2 cup low fat soy milk
1/4
cup pure maple syrup
2 Tbs. orange juice concentrate
2 Tbs. canola or corn oil
1 tsp. vanilla extract
1/2
dates, chopped
1/2 cup walnuts, coarsely chopped
Preheat oven to 350. Mist an 81/2x41/2 inch
loaf pan with non stick cooking spray. Place
the dry ingredients in a large bowl, & stir
them together. Place the wet ingredients in a
bowl, & stir them together til well combined.
Pour the wet ingredients into the dry
ingredients. Mix just until the dry ingredients
are evenly moistened. Fold the dates & walnuts
into the batter, making sure they are evenly
distributed. Pour the batter into the prepared
loaf pan. Place the loaf pan on the centre
rack of the oven, & bake the bread for about
50 minutes, or until a cake tester inserted in
the centre tests clean. Remove bread from
oven. Turn it out of the pan onto a cooling
rack, & carefully turn the bread upright. Allow
bread to cool completely before slicing or
storing
it. Wrap the cooled bread tightly, &
store
at room temperature up to 3 days, or
refrigerate
it up to 7 days.
*Cranberry Nut Bread
Replace the dates with 1/2 cup fresh or
frozen cranberries. For the best results,
coarsely chop the cranberries by pulsing them
briefly in a food processor fitted with a
metal blade. Prune And Nut Bread: Replace the
dates with 1/2 cup chopped prunes.
*Fruitful Cranberry Bread
Makes 1 loaf, 16 slices; 76 Calories per slice
1 1/2 cups whole wheat flour
1/2 cup oat bran
1/3
cup Vegan sugar
1 tsp. baking powder
1 tsp. baking soda (Do Not Use "arm&hammer")
3/4 cup apple or orange juice
1/2 cup banana, very ripe, mashed
1
tsp. vanilla extract
1 cup fresh or frozen cranberries,
coarsely chopped
Combine the flour, oat bran, sugar,
baking
powder & soda, stir to mix well. Add
the
juice, banana & vanilla, & stir just
until the
dry ingredients are moistened. Fold in
the
cranberries. Coat an 8x4 inch loaf pan with
non stick cooking spray. Spread the mixture
evenly in the pan, & bake at 350 for about
45 minutes, or just until a wooden toothpick
inserted in the centre of the bread comes out
clean. Remove the bread from the oven, & let
sit for 10 minutes. Invert the bread onto a
wire rack, turn right side up, & cool before
slicing & serving.
Persimmon Bread
1 cup persimmon pulp
1/2 cup chopped persimmons
1/2 cup
soy margarine
1 cup Vegan sugar
1 3/4 cups flour
1 tsp. baking soda (Do Not Use "arm&hammer")
1 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts
Mix together soy margarine & sugar. Sift
together dry ingredients, except baking soda,
add baking soda to persimmon pulp, mix in,
then
add persimmon pulp to margarine & sugar.
Fold
this into the dry ingredients. Add chopped
persimmon
& nuts. Pour into a greased 8x11
inch pan
& bake for 45 minutes at 325
degrees, or
until a toothpick inserted in
middle of bread
comes out clean.
Pumpkin Gingerbread
Makes 4 loaves, 32 slices; 63 Calories per slice
2 cups whole wheat flour
1 cup whole grain cornmeal
1
tsp. baking soda (Do Not Use "arm&hammer")
2
tsps. ground ginger
1 tsp. ground allspice
1 cup cooked mashed pumpkin
1 1/4 cups apple or orange juice
3/4 cup molasses
Combine the flour,
cornmeal, baking soda,
ginger & allspice, &
stir to mix well. Add
the pumpkin, juice &
molasses, & stir just
until the dry ingredients
are moistened. Coat 4
1 pound cans with non stick
cooking spray.
Divide the batter among the cans,
& bake at
300 for 40 to 45 minutes, or just
until a
wooden toothpick inserted in the centre
of a
bread comes out clean. Remove bread from
oven,
& let sit for 10 minutes. Invert the
loaves
onto a wire rack, turn right side up,
& cool
before slicing.
Pumpkin Spice Bread
Makes 1 loaf, 16 slices;
82 Calories per slice
1 3/4 cups whole wheat flour
1/2 cup Vegan sugar
1 1/2 tsps. pumpkin pie spice
1 tsp. baking soda (Do Not Use "arm&hammer")
1 tsp. baking powder
1 cup pumpkin, cooked
& mashed
1/2 cup apple or orange juice
1/4 cup pecans, chopped (optional)
Combine the flour, sugar, pumpkin pie spice,
baking soda & powder, & stir to mix well. Add
the pumpkin & juice, & stir just until the
dry ingredients are moistened. Fold in the
pecans, if desired. Coat an 8x4 inch loaf pan
with non stick cooking spray. Spread the
mixture evenly in the pan, & bake at 350 for
40 to 45 minutes, or just until a wooden
toothpick inserted in the centre of the bread
comes out clean. Remove from oven, & let sit
for 10 minutes. Invert the bread onto a wire
rack, turn right side up, & cool before
slicing.
Zucchini Bread
3 cups flour
3/4 cup Vegan brown
sugar
3/4 cup Vegan white sugar
1 cup chopped nuts
4
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. salt
Vegan
egg replacer for 4 eggs
2/3 cup vegetable oil
2 cups grated zucchini
1 tsp. cinnamon
2 tsp. grated lemon peel
Raisins (optional )
Preheat oven to 350 degrees. Grease two loaf pans. In
large bowl with fork, mix flour, sugar, nuts, baking
powder, cinnamon, nutmeg, and salt. In medium bowl
with fork, beat eggs slightly; stir in oil, zucchini,
and lemon peel. Combine liquid and flour mixtures,
just
until flour is moistened. Spread evenly into
pans. Bake
1 hour. Cool in pans on rack 10 minutes,
then remove from
pans and serve warm or cold.
Zuchini Bread, Chocolate
1/2 cup soy margarine
Egg
replacer for 2 Eggs
1 tsp. vanilla
2 1/2 cup flour
4 Tbs. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1
tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup Vegan *butturmilk (2 Recipes follow)
2
cup grated zucchini
1/2 cup chopped walnuts
1 cup Vegan chocolate chips (optional)
Grease two 8x4 inch bread pans. Creem sugar and
margarine. Add egg replacer. Beat well. Sift dry
ingredients. Add to the creemed mixture alternately
with the Vegan butturmilk. Stir in zucchini and nuts
by
hand. Pour in pans. Smooth tops. Pour chips evenly
over
top. Place in 350 degree oven for 45 to 60 minutes. Allow to
cool
in pan 15 minutes, then loosen with knife. Cool
for 30
minutes, then remove and refrigerate.
*Butturmilk, Vegan
To make butturmilk, add 2 Tbs. of vinegar or lemon juice to 1 1/2 cup of regular milk, soy milk or rice
milk. We like apple cider vinegar. Stir and let sit for 5 minutes.
*Butturmilk, Vegan
Buttermilk Flaxseed Dressing, Raw
1/2 cup flaxseeds
2
cups water
1/4 cup lemon juice
1/2 cup pignoli nuts
1
garlic clove
Bragg's liquid aminos to taste
2 Tbs. fresh dill (optional)
METHOD
Soak flaxseeds and pignoli
nuts overnight with two cups water. Combine with remaining ingredients. Blend until smooth, adding more water for desired
consistency. Leave out the garlic for a plain buttermilk to enjoy as a drink. Add herbs of your choice and interchange garlic
with onions.
NOTES
This
is a versatile recipe. Flaxseed is very soothing to the digestive tract and is good source of protein as well as unsaturated
fatty acids. It is also an aid for correcting constipation.
Brownies, Vegan
Butterscotch
Brownie Bars
Makes 32; 40 Calories each, 1,275 Total
for all 32
3/4 cup Vegan brown sugar
3 Tbs. oil
1
Tb. maple syrup
2 tsps. vanilla extract
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350. Mix sugar, oil, maple
syrup & vanilla extract together. Gradually add
dry ingredients, beating well after each
addition. Spoon batter onto lightly greased
glass cooking dish. Glass works best because
these brownie bars tend to harden fast & are
easiest to remove from glass. Bake 20 minutes. Delicious.
Zucchini
Brownies
Makes 24 2 inch square brownies; 70 Calories
per brownie
2 cups zucchini, grated
1/2 cup ripe banana, mashed
2 tsps. vanilla extract
2 cups
unbleached all purpose flour
3/4 cup Vegan sugar
1/3 cup carob powder
1 1/2 tsps. baking soda (Do Not Use "Arm&hammer")
1 tsp. salt
Vegan
confectioners’ sugar, sifted
Preheat oven to
350. In a large bowl, combine
zucchini, banana,
vanilla extract, & 1 Tb.
water. In a medium
bowl, stir together flour,
sugar, carob powder,
baking soda, & salt. Add
dry ingredients to
wet ingredients & mix until
well blended. Batter
will be very stiff. Spread
in a 9x13 inch baking
dish, either non stick
or lightly sprayed with
non stick spray. Bake
35 minutes or until a toothpick
inserted in
the centre comes out clean. Cool.
Dust lightly
with sifted confectioners’ sugar
before slicing.
Cakes, Vegan
Aunt BUNNY’S Carrot Cake
Copied from "Vegan Vittles", by Joanne Stepaniak.
Makes 1 cake, serves 12 to 16; 183 Calories per serving This is
a very yummy cake. i made this cake for my HORSE friend Washan for his 30th birthday present. He and his
stall mates enjoyed it immensely.
Wet ingredients:
1 cup unbleached cane sugar
1 8 oz. can unsweetened, crushed pineapple in juice
2 Tbs. canola oil
1
1/2 cups carrot, grated, lightly packed
1/2 cup
walnuts, coarsely chopped or broken
Dry Ingredients:
2 cups whole wheat pastry flour
1 Tb. non aluminum baking powder, such as "Rumford"
1 tsp. baking soda (Do Not Use "arm&hammer")
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground allspice
1 recipe *Creem Cheeze Frosting (recipe follows) (optional)
Preheat oven to 350. Mist an 8x8x2 inch glass
baking pan with non stick cooking spray, &
set it aside. Place the sugar, pineapple & it’s
juice, & the oil in a large bowl, & stir
them together. Add the carrot & walnuts, & mix
well. Place the dry ingredients in a separate
bowl, & stir them together. Gradually stir
the dry ingredients into the wet ingredients,
sprinkling in about 1/3 at a time. Mix until
well combined. The batter will be thick. Spoon
batter into prepared pan. Place pan on the
centre rack of oven, & bake the cake for
about 35 to 40 minutes or until a cake tester
inserted in the centre comes out clean. Remove
pan from oven, & place on a cooling rack.
Spread the frosting, if using, on the cake
after it has cooled completely. If the cake
will not be iced, let it cool completely
before cutting it. The Creem Cheeze Frosting
should be prepared in advance, if using.
Leftover iced cake should be covered with cling
film & stored in the refrigerator.
*Creem Cheeze Frosting
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes about 1 1/4 cups, enough to frost 1 8 inch square
cake, 1 9 inch round cake, or 10 to 12 cupcakes; 67 Calories per Tb.
1/4 cup raw, unroasted, whole almonds, *see note
1 cup water
2 Tbs. fresh lemon
juice
2 Tbs. cornstarch
1 1/2 Tbs. canola oil
1/2
tsp. nutritional yeast flakes
scant 1/4 tsp. salt
1/4 cup pure maple syrup
1 tsp. vanilla extract
Place
the almonds in an electric seed mill or
coffee
grinder. Cover the mill or grinder to
activate
the grinding blades, & grind the nuts
to a
fine powder, about 20 seconds. If you
use a blender,
blend briefly, stir & repeat
until you have
a fine grind. Place the ground
almonds in a blender
along with 1/2 cup of
the water. Process mixture
on medium speed to
create a smooth, thick creem.
Add the remaining
water along with the lemon juice,
cornstarch,
oil, nutritional yeast flakes, &
salt, & blend
on high until smooth & creemy.
Pour the
blended mixture into a 1 quart saucepan.
Place
the saucepan over medium high heat, &
bring
the mixture to a boil, stirring constantly.
After the mixture thickens, reduce heat to
medium, & continue to cook, stirring constantly,
for 1 minute longer. Remove the saucepan from
the heat, & beat in the maple syrup & vanilla
extract. Set the saucepan aside, & let the
mixture cool. Beat the Creem Cheeze Frosting
well with a fork, wire whisk, or electric
beater. Then transfer it to a storage
container, & chill it in the refrigerator. The
Creem Cheeze Frosting will continue to thicken
as it chills & will become firm. It will
keep in the refrigerator for about 1 week.
*Important: Prior to using, mash & beat the
Creem Cheeze Frosting well with a fork, wire
whisk, or electric beater until it is smooth &
creemy.
*Note: If you are using whole almonds
with skins, they will need to be blanched &
peeled. To do this, place the almonds in a 1
quart saucepan, & cover them with water. Bring
the water to a boil, & blanch the almonds for
1 to 2 minutes to loosen their skins. Drain
the almonds in a strainer or colander, & allow
them to cool until easily handled.
Alternatively, place the almonds in a strainer
or colander under cold running tap water to
cool them rapidly. Slip off the skins of the
almonds by pinching the nuts between your thumb
& forefinger. Important: Pat the almonds dry
with a tea towel or paper towels before
proceeding
with the recipe.
Banana Split Cake
2 cups Vegan *graham cracker crumbs (Two Recipes follows)
3 sticks soy margarine
2 cups Vegan confectioners’
sugar
1 tsp. vanilla extract
4 or 5 bananas
1
large can crushed pineapple, drained
1 container, 16 ozs.,
Vegan *whipped topping (recipe follows)
Vegan *Chocolate
syrup (Recipe below)
pecans, Chopped
Maraschino cherries, halved
First Layer: Mix graham cracker crumbs and 1 stick of
melted margarine. Press into 9x13 inch oiled dish.
Second Layer: Beat together until fluffy
confectioners’
sugar, 2 sticks softened margarine and
vanilla extract.
Spread over first layer. Third Layer:
Slice bananas. Place
evenly over second layer. Fourth
Layer: Drain and spread
evenly over third layer a
large can of crushed pineapple.
Fifth Layer: Spread a
large container of Cool Whip over
fourth layer. Sixth
Layer: Drizzle desired amount of chocolate
syrup over
fifth layer. Seventh Layer: Sprinkle chopped
pecans
over sixth layer. Eighth Layer: Dot with maraschino
cherry halves.
*Graham
Crackers
These remind me of Nabisco's Grahams. If you
wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking. By Cindy
Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation
1 cup white flour
1 1/4 cups whole
wheat flour
5 Tbs. Vegan sugar
1/2 tsp. salt
1/2
tsp. baking soda (Do not use “arm&hammer”)
1
tsp. baking powder
1/4 tsp. ground cinnamon
3 Tbs. Vegan margarine, cold and sliced into small pieces
1/4 cup Vegan vegetable shortening (Do not use any from “proctor&gamble”)
2 Tbs. aquava
1 Tb. molasses
1/4 cup water
1 tsp. vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in
the margarine and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl,
mix the aquava, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well
blended. Form the dough into a ball.
Cover and chill for
several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with
whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks, just pinch
the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a spatula to
move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the
dough. Bake in the center of the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store at room
temperature in an airtight container. Will keep up to a month. Remember there are no preservatives.
*Cinnamon Graham Crackers
by DiB's; Makes 24
to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep
1/4 cup unsweetened frozen apple juice concentrate
1/4
cup vegetable oil
1 sliced banana, sliced
1 tsp. vanilla extract
1 tsp. cinnamon
1 cup graham flour (look
in health food stores if you need to)
1 cup whole wheat
flour
1 tsp. baking soda (Do not use “arm&hammer”)
1/2 tsp. salt
Preheat oven to 350 degrees. In a blender combine apple juice concentrate, banana, vanilla, cinnamon
and blend well. In a large bowl mix together the graham flour, wheat flour, baking soda and salt. Mix well. Mix the wet ingredients
into the dry. On a sheet of wax paper roll out dough to around 1/8 to 1/4 inch thick, your preference and cut into desired
shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.
*Tofu Whipped Topping
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes about 3/4 cup; 42 Calories per 2 Tbs.
3/3 cup, 1/2 of a 10.5 oz. pkg.) lite silken
tofu, firm, crumbled
2 Tbs. pure maple syrup
2 tsps.
hazelnut oil, walnut oil, or canola
oil
1 tsp. vanilla extract
pinch of ground nutmeg
Place all
the ingredients in a blender or
food processor
fitted with a metal blade, &
process until
the mixture is completely smooth
& very creemy.
Store the topping in a covered
container in the
refrigerator until you are
ready to use it. The
secret to the ultra
creemy consistency of this
topping is processing
it for several minutes. This
is necessary to
pulverize the tofu thoroughly &
eliminate any
graininess. After the long processing
time, the
texture will be miraculously transformed.
You
may find that a food processor is easier
to
use if the mixture is too thick to process
effectively in a blender.
*Chocolate
Syrup
by Chef #203673, Makes 30 oz., 59 Calories per oz.
1 cup Vegan cocoa powder
2 cups Vegan sugar
1/4 tsp.
salt
1 cup cold water
1 Tb. vanilla extract
Combine
cocoa and sugar and blend until all lumps of cocoa are gone. Add water and salt and mix well. Cook over medium heat, bringing
it to a boil.Remove from heat once it boils. When cool, add vanilla, or much of the flavor boils away. Stored in the fridge.
Berry Kuchen
Makes about
8 servings
1 cup each fresh or frozen blueberries, strawberries,
and raspberries,total 3 cups fruit
2 cups unbleached flour
1/4 cup soy margarine, or light oil
1/2 tsp.
salt
2 Tbs. fresh lemon juice
1 1/4 cups Vegan sugar
1 tsp. real vanilla extract
1/4 tsp. ground cinnamon
If using frozen fruits, thaw them out completely and
drain well, save the juice to mix with your morning
orange juice. Preheat the oven to 375. Combine the
flour, salt, soy margarine, or oil, and lemon juice in
a large mixing bowl. Mix with a wooden spoon until the
dough has an even consistency. Spread the dough evenly
in an ungreased 12 inch square baking dish, or, if not
available, use two 8 inch square pans. In the same
bowl, combine the sugar, vanilla extract, cinnamon,
and berries, mixing well. Spoon the fruit mixture on
top of the dough, spreading evenly. Bake for one hour
and ten minutes. Serve warm.
Edna’s Peach Kuchen, German Coffeecake
Copied from "Vegan Vittles", by Joanne Stepaniak
Makes 4 servings; 277 Calories per serving
Shortbread Crust:
2 cups whole wheat pastry flour
1/4 cup
unbleached cane sugar
1/2 tsp. salt
1/4 tsp. non aluminum baking powder, such as "Rumford’
1/2 cup corn or canola oil
Peach Filling:
9 peach halves,
peeled fresh peaches or canned
peach halves, drained
2 Tbs. unbleached cane sugar
1 tsp. ground cinnamon
Golden Creem Topping:
1 cup *Tofu Sour
Creem (Recipe below)
2 Tbs. pure maple syrup
1/4 tsp. turmeric
Preheat oven to 350. For the crust, place the
flour, 1/4 cup sugar, salt, & baking powder
in a bowl, & stir them together. Cut the oil
into the flour mixture using a pastry blender
or fork until the mixture is crumbly. Pat an
even layer of this mixture over the bottom &
halfway up the sides of an 8x8x2 inch glass
baking dish. Place the peach halves in 3 rows
of 3, cut side down, over the pastry. Combine
the remaining 2 Tbs. sugar & cinnamon, &
sprinkle this mixture over the peaches. Place
the kuchen in the oven on the centre rack, &
bake it for 15 minutes. Meanwhile, place the
Tofu
Sour Creem, maple syrup, & turmeric in a
bowl,
& stir them together until they are well
combined.
After the kuchen has baked for 15
minutes, remove
it from the oven, & spoon this
mixture evenly
over the top of the peaches.
Return the kuchen
to the oven to continue
baking for 30 minutes
longer. Serve warm or
cold.
*Sour Creem, Tofu
Makes 1 1/2 cups; 11
Calories per 2 Tbs.
Place in a blender & process
until very smooth:
1 10.5 oz. pkg. Reduced fat,
firm or extra
firm silken tofu
1 Tb. lemon juice, you may need a bit more
if using extra firm silken tofu
1/2 tsp. granulated Vegan sweetener
1/4
tsp. salt
1,000 mg. crushed Vegan Cruelty Free
Vitamin C
Keep in a covered jar in fridge for
up to a week.
Fig Cake
Cake:
1/4 cup soy margarine, softened
1 cup Vegan sugar
2
cups all purpose unbleached flour
1/2 tsp. salt
2 tsps. baking powder
1 cup soy milk
1 tsp.
vanilla extract
1/4 tsp. almond extract
1 cup fresh figs, stemmed & chopped
Filling:
2 cups
fresh figs, stemmed & chopped
1/4 cup packed
Vegan brown sugar
1/4 cup water
1 Tb. lemon juice
Preheat oven to 350. Grease 2 8 inch round
cake
pans. In a large mixing bowl, creem soy
margarine
with the sugar until fluffy. In a
separate bowl,
sift together the flour, salt &
baking powder.
Add to the soy margarine mixture
alternately with
the soy milk. Fold in vanilla
& almond extracts
& chopped figs. Pour batter
into cake pans.
Bake for 30 minutes, or until
a toothpick inserted
into centre comes out dry.
Cool before filling.
Combine all filling
ingredients in a saucepan &
bring to a boil.
Reduce heat to a simmer &
cook until
thickened, about 20 minutes. Spread
thinly
between layers of cake & on top.
Peach Cobbler Cake
Serves
9; 1 piece is 122 Calories
3/4 cup flour, all or part
whole wheat
1/4 cup soy flour
2 tsps. baking powder
1/2 tsp. each cinnamon & nutmeg
1/2 cup sugar
2/3 cup soy milk
1/4 tsp. almond extract
1 16 oz.
can sliced peaches, well drained and cut into 1/2 inch pieces.
Preheat the oven to 350 degrees. In a medium bowl combine the flours, baking powder, cinnamon, nutmeg, and sugar.
Stir together. Add the soy milk and almond extract and stir just until blended. Gently stir in the peaches. Pour the batter
into an 8 inch square baking pan coated with non stick spray. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick
inserted in the center comes out clean. When cool cut into 9 squares.
Sour Creem
Streusel Coffee Cake
Copied from "Vegan Vittles",
by Joanne Stepaniak
Makes 1 coffee cake, 9 to 12 servings;
216 Calories per serving
Have Ready:
1/2 cup *Tofu Sour Creem (Recipe above)
Streusel:
1/2 cup
unbleached cane sugar
1/2 cup walnuts or almonds,
finely chopped
1/2 tsp. ground cinnamon
Wet Ingredients:
1 cup applesauce
1/3 cup pure maple syrup
2 Tbs. corn or canola oil
1 tsp. vanilla extract
Dry
Ingredients:
2 cups whole wheat pastry flour
1 tsp. non aluminum baking powder, such as "Rumford"
1 tsp. baking soda (Do Not Use "arm&hammer")
1/2 tsp. salt
1/4 tsp. nutmeg
Preheat oven
to 350. Mist an 8x8x2 inch
square baking pan
with non stick cooking spray,
& set aside.
Place the ingredients for the
streusel in a small
bowl, & stir them
together. Set aside. Place
the Tofu Sour Creem
& all the wet ingredients
in a large bowl, &
stir them together til
well blended. Place the
dry ingredients in a medium
bowl, & stir them
together. Gradually mix the
dry ingredients into
the wet ingredients, sprinkling
in about 1/3
of the dry ingredients at a time.
Beat well
after each addition. The batter will
be very
thick. Spread half of this batter evenly
into
the prepared pan. Sprinkle half of the reserved
streusel evenly over the batter. Spread the
remaining batter evenly over the streusel. The
easiest way to do this is to place dollops of
the batter on top of the streusel, & smooth
it out carefully with a rubber spatula. Then
sprinkle the remaining half of the streusel
evenly over the top of the batter. Pat the
streusel down very lightly. Bake the coffee
cake for 40 minutes, or until a cake tester
inserted in the centre comes out clean. Place
the cake on a wire rack to cool for at least
15 minutes. Serve warm or at room temperature.
Cover leftover cake with cling film, & store
it for a day at room temperature or in the
refrigerator for longer storage.
