Blueberry and Coconut Coffeecake

Dec 072011
 
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I have been away for a while. I have had some writer’s block.  NOT sure why, by the way. Maybe I have been just feeling quiet. Okay, my friends just spit out their coffee because I am never quiet. Thanks for your patience, all the same. So finally after three different versions of making this cake I have finally found the one worth posting.  Like all the baking posts I do, this one is a n0-brainer, because I am a horrible baker. It is also vegan because my son can not have eggs and dairy, but non-vegans do not be scared off.  I served it to many a carnivore, who repel at the mere mention of the word… vegan, and they loved it. I have based it on a depression era recipe that did not use the hard to obtain eggs and dairy.

One thing about this recipe that rocks is that is super moist and it freezes great. I love that I can make something up, freeze it, and then pull out a piece when needed.  That friend stopped by to have a cup of coffee or when you have that morning when you just want something a little sweet.

Preheat oven at 350F

Grease or spray with cooking spray a 8 or 9 inch spring-form pan. Notice that mine is glass bottomed. Love that about my spring-form pan. It goes on any tray and doesn’t look bad. Now, back to baking…

Toss about 1 1/2 cups of blueberries in flour (This prevents the blueberries from bleeding blue throughout the entire cake). I used the frozen wild berries from Costco. Thawed out.

In a bowl:

1 1/2 cup AP flour
heaping 1/2 cup sugar
1 T. baking soda
1/2 t. salt
1 t. lemon extract
1 T. vinegar
6 T. coconut oil (melted in microwave)
1 cup coconut milk or juice

Mix all the ingredients together, then fold in the blueberries. Pour mixture into the pan. Make a some few dents throughout the top of the batter.

Then mix up 6 0z cream cheese (vegans: use the vegan cream cheese like tofutti), few tablespoons of coconut milk or juice and 1/4 cup sugar together. Pour all over the top of blueberry coconut batter.

Bake for approximately 30 minutes. You want it firm to the touch. Cool, if you can stand to wait. I never can.

I plan on making this ahead and it will be something we will eat Christmas morning while opening presents.

Pull up a chair, Elizabeth

 

Pumpkin Ginger Scones (Vegan version)

Nov 232010
 

Scones… I have to admit that I have love/hate relationship with them. Oh, they look so appealing to me. Maybe it is because I know that they have tons of creme and butter in them. That usually gets me every time, but then I take a bite of a scone and they are just too dry and crumbly. Scones are just the wrong texture for me. Okay, I am admitting it. I love the idea of something made specifically made to go with the perfect cup of coffee or tea. Something of substance that I can even dip in my mug. So I set out to create a scone that I would love to eat.

My son’s food allergies has definitely pushed me to work with different ingredients and strive for food that is something everyone will want to eat.  The delightful surprise is the delicious food that is usually a great deal healthier. I just think about it is just one more way that my son has pushed me in a direction that I had not expected, but with a joyful outcome since he has entered the world.

So for this holiday of thanks, I offer up a cake like scone in honor of my delight, my son, Gabriel.

Makes 10-12 scones

Preheat oven to 425F

½ cup sugar
2 cups whole-wheat pastry flour
1 ½ bread flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 tablespoon fresh grated ginger
½ cup earth balance (vegan butter)
2 cup pumpkin puree

Directions:

1. Mix all the dry ingredients together in a bowl.
2. Cut in butter with pastry cutter.
3. Add in ginger and pumpkin. Combine well.
4. Place dough on a lightly floured surface and knead dough a few times.
5. Push into a circle or rectangle and cut pieces.
6. Place on baking sheet and bake for 12-15 minutes.
7. Let cool completely before icing.

Icing:

1 cup powdered sugar
2 tablespoon maple syrup
1-2 tablespoon rice or soy milk

1. Whisk together ingredients. Drizzle over scones.

Enjoy!

Pull up a chair, Elizabeth

Wacky Cake

Oct 012010
 
wackycake

I am not baker by any means. Actually, I do not even have much of a sweet tooth, but do expect a quick fork jab in your hand if you even try to take a french fry from my plate. Now, I have a son with real sweet tooth and I have a inclination of indulging it because he is allergic to everything else. He is so patient when we are at school or social events and the food that is served is nothing he can eat due to his allergies. He’ll say, “It’s okay, mommy. I was not hungry anyway.” Ohhh, it just breaks my heart a little, but my pride of how well he handles these situations everytime heals the heart break immediately. So I bake…so I indulge. Continue reading »