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Apple Coffee Cake
APPLE COFFEE CAKE (VEGAN)
Mmm…try this apple coffee cake for a weekend breakfast or for dessert! Thanksgiving is coming (in the U.S.), too! The top is sweetened with some sugar but the cake part is sweetened with just banana, apple, and the sweetener in the soy milk.
APPLE PREP
Chop (finely) 1 large organic apple.
Measure 1 C and save this for the topping.
Split the remaining chopped apple into 2 portions. Half will go in the cake batter whole and half will be pureed with other wet ingredients.
FLAX EGG PREP
Set aside 1 T ground flax mixed with 3 T water in a small dish.
WALNUT PREP
Grind 3/4 C walnuts in a food processor. Measure 1/2 C for the topping and 1/4 C for the cake.
TOPPING INGREDIENTS
(Assembly is described below)
1/2 C organic sugar
1/2 C whole oats
1 t cinnamon
1 T molasses
Chopped walnuts (1/2 C as described above)
1/4 C raisins
DRY INGREDIENT PREP
Combine the following in a large bowl:
1 1/2 C all-purpose flour
1/2 C oat flour
1 T baking powder
1 t cinnamon
1/2 t sea salt
1/4 t ground cardamom
WET INGREDIENTS PREP
Puree in a food processor or blend in blender:
1 ripe banana
Chopped apple (portion as described above)
3/4 C organic soy milk (I used Edensoy Extra)
1 T avocado oil (or other oil)
1 t vanilla extract
Sugar, cinnamon & molasses mixture
Topping, ready to spread
Combining wet and dry ingredients
ASSEMBLY
1. Grease a square glass pan with oil of choice (I use coconut oil).
2. Perform the different ‘preps’ of the apple, flax egg, walnut, dry ingredients, and wet ingredients.
3. To make the topping, combine the cinnamon with the sugar in large bowl. Stir/mash in the molasses until well distributed. Stir in the 1 C of chopped apple. Stir in the oats, raisins, and the 1/2 C walnuts. Set aside.
4. Add the following to the dry ingredients: the 1/4 C walnuts, the wet ingredients, the flax egg, and the remaining chopped apple.
5. Spread the cake batter in the greased pan. Spread the topping evenly over the top.
6. Bake at 350 to 375 degrees for 35+ minutes (depends on your oven; check after about 30 minutes then add 5 minutes at a time if needed).
7. ENJOY! (It’s good with a little vegan butter / Earth Balance).
Tags: vegan, non-dairy, dairy free, egg free.
Multi-grain Banana Berry Quick Bread
MULTI-GRAIN BANANA BERRY QUICK BREAD
(VEGAN)
This quick bread is dense and lightly sweetened with bananas, jam, berries, and tiny bit of maple syrup. I think it tastes great by itself, but you could serve it with a spread of jam and/or a drizzle of maple syrup.
DRY INGREDIENTS
2/3 C all-purpose flour
1/3 each: oat flour, quinoa flour, millet flour, garbanzo bean flour
2 T ground flax
1 T baking powder
1/4 t salt
WET INGREDIENTS
2 ripe bananas, mashed
1/4 C organic strawberry jam
1 T maple syrup
1/2 t vanilla
1/4 C each: canned coconut milk
1/2 C unsweetened soy milk
BERRIES
3/4 C rinsed fresh blueberries
ASSEMBLY:
1. Grease a glass loaf pan with coconut oil.
2. Combine dry ingredients in one bowl.
3. Use a dinner plate to mash the bananas, then mash/stir in the other wet ingredients right on the plate (except the soy milk if the plate is getting full).
4. Add all wet ingredients to dry ingredients, the fold in the blueberries.
5. Bake in the loaf pan and at 350-375 degrees for 40 minutes (depends on your oven; check after 30 minutes and remove when knife comes clean).
6. Cool in the pan for 10 minutes, and lightly spread non-dairy butter on the top.
7. After 10 minutes, turn it out onto a rack.
8. Serve with non-dairy butter.
ENJOY!
Multi-grain Banana Berry Quick Bread
Multi-grain Banana Berry Quick Bread
