Janet
19-08-2008, 07:34 PM
muffins
majikfaerie
I am, right now, at 1/4 to 11 at night, eating hot buttered organic vegan carob cashew muffins, fresh from the oven
ahhh, I love our unschooling life.
After a long day out (well, DD went to a friend's place to play and I went to a spa for a massage and sauna), we got home and DD wanted muffins. so I mixed up a batch.
2 cups wholemeal organic flour with a tsp of baking soda, 1 cup unrefined cane juice, a good shake of cinnamon, a dash of vanilla extract, 6 tablespoons of organic coconut oil, 1 tablespoon vinegar, 1 cup rice milk, a big pile of chopped cashews and a few big spoons of carob powder. mix everything up, pour into muffin cups. bake at 175 for 35 mins.
enjoy
shakti
have another vegan cake recipe that is good as far as vegan cakes go!
SUPER MOIST EGG FREE CHOCOLATE CAKE
1. 5 cups of all purpose flour
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, that has been greased and floured.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. baking
majikfaerie
wow, shakti!!!
that's about the exact same basic recipe i use for vegan cakes. you can replace the cocoa for any flavouring; dried fruits, nuts, coconut, etc.
for this one i just substituted the veg oil for coconut, and the water for rice milk (coz I had some in the fridge that needed using up) and added different flavours.
majikfaerie
not vegan, but these went down a treat when i did them with the kids at our local homeschool group
150g organic butter
¼ tsp vanilla extract
½ cup rapadura (evaporated cane juice)
2 Tbsp rice milk
2 cups wholemeal organic flour
2 tsp ginger powder
2 tsp cinnamon powser
1/4 tsp ground nutmeg
cream the butter and sugar together, then mix in all the other ingredients, till the dough is a nice ball that you can roll up. (add extra milk, 1/2 teaspoon at a time if needed, or extra flour).
roll out, shape and bake at 150C for about 15 mins - until golden.
majikfaerie
I am, right now, at 1/4 to 11 at night, eating hot buttered organic vegan carob cashew muffins, fresh from the oven
ahhh, I love our unschooling life.
After a long day out (well, DD went to a friend's place to play and I went to a spa for a massage and sauna), we got home and DD wanted muffins. so I mixed up a batch.
2 cups wholemeal organic flour with a tsp of baking soda, 1 cup unrefined cane juice, a good shake of cinnamon, a dash of vanilla extract, 6 tablespoons of organic coconut oil, 1 tablespoon vinegar, 1 cup rice milk, a big pile of chopped cashews and a few big spoons of carob powder. mix everything up, pour into muffin cups. bake at 175 for 35 mins.
enjoy
shakti
have another vegan cake recipe that is good as far as vegan cakes go!
SUPER MOIST EGG FREE CHOCOLATE CAKE
1. 5 cups of all purpose flour
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, that has been greased and floured.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. baking
majikfaerie
wow, shakti!!!
that's about the exact same basic recipe i use for vegan cakes. you can replace the cocoa for any flavouring; dried fruits, nuts, coconut, etc.
for this one i just substituted the veg oil for coconut, and the water for rice milk (coz I had some in the fridge that needed using up) and added different flavours.
majikfaerie
not vegan, but these went down a treat when i did them with the kids at our local homeschool group
150g organic butter
¼ tsp vanilla extract
½ cup rapadura (evaporated cane juice)
2 Tbsp rice milk
2 cups wholemeal organic flour
2 tsp ginger powder
2 tsp cinnamon powser
1/4 tsp ground nutmeg
cream the butter and sugar together, then mix in all the other ingredients, till the dough is a nice ball that you can roll up. (add extra milk, 1/2 teaspoon at a time if needed, or extra flour).
roll out, shape and bake at 150C for about 15 mins - until golden.