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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.

BRM Gluten Free Chocolate Chip Cookies

VEGANIZED BRM GF CHOCOLATE CHIP COOKIES

I recently went on a BRM shopping spree because Vitacost had a deal going on where you received a free BRM GF Pizza Crust Mix for spending $15 on BRM products [as of 8/26 the deal is still current].

What I needed from Vitacost was the GF Pancake Mix, but my cart ended up containing GF Pancake Mix, GF Brownie Mix, GF Yellow Cake Mix, GF Chocolate Chip Cookie Mix, and GF Pizza Crust Mix. Obviously, I’m attracted to these BRM mixes because they are vegan / dairy-free / egg-free! (Before now, the only one that I’ve tried was the pancake mix.)

The ingredient list on the bag looks like this:

1 package BRM GF Chocolate Chip Cookie Mix
1 large egg
3 T water
1 stick (1/2 C) butter, very soft

Dry ingredients

Instead, I veganized the recipe like this:
(Notice that I made a half recipe! Although I used more liquid, the batter didn’t seem too wet.)

 1/2 package BRM GF Chocolate Chip Cookie Mix
1 flax egg (= 1 T ground flax + 3 T water)
3 T non-dairy milk (I used my homemade oat/cashew milk)
1/4 C Earth Balance, soft

I followed the baking instructions on the bag. That’s it!

I made an ice cream sandwich using 2 cookies and some ice cream (made from frozen bananas!) in the middle…YUM!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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