Posted in baking, dessert, vegan, yeast free on June 14, 2007 | 1 Comment »
I developed this cake as an Easter bunny cake for my daughter. We frosted it with white Birthday Cake Frosting and then sprinkled with flaked coconut. Of course my daughter wouldn’t eat it because it had (gasp) carrots in it, but all the adults at the party loved it and were amazed it was vegan. These could [...]
Posted in baking, dessert, yeast free on June 14, 2007 | No Comments »
This has become our birthday celebration cake. It is moist with a hint of flowery honey, without being overpoweringly sweet. It makes enough for two 9-inch round cake layers.
3 cups white spelt flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup canola oil
2/3 cup honey
½ cup orange juice
1/3 cup water
Preheat oven to 350 degrees. [...]
Posted in baking, dessert, vegan, yeast free on June 14, 2007 | No Comments »
1 ½ cups spelt or kamut flour
1 cup sugar (or succanat)
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon*
1/2 teaspoon ginger
1/4 teaspoon nutmeg*
¼ cup canola oil
1 cup minus 1 T water
2 tablespoons lemon juice
1 mashed ripe banana
Preheat oven to 350 degrees. Line cupcake tins with papers or grease a 9 x 9 inch baking pan. Mix dry ingredients [...]
Posted in baking, dessert, vegan on June 14, 2007 | No Comments »
This cake made without eggs or milk is attributed to World War II rationing recipes. Usually it is a chocolate cake made with baking soda and vinegar as the rising agent. I’ve adapted it here for non-chocolate eaters. It’s a good basic cake for birthday cake or cupcakes that will be frosted.
1 ½ cups [...]
Posted in baking, breakfast, low histamine, vegan, yeast free on June 14, 2007 | No Comments »
2 cups flour mix (kamut flour works well)
2 cups yellow or blue corn meal
1 teaspoon salt
3 tablespoons baking powder
2 tablespoons potato starch
1 cup maple syrup
6 tablespoons canola oil
2 1/2 cups rice milk
Preheat oven to 400 degrees. Line muffin tins with papers. Mix flour, corn meal, salt, and baking powder in a large mixing bowl. Add [...]
Posted in baking, dessert, low histamine, vegan, yeast free on June 14, 2007 | No Comments »
This recipe makes an old-fashioned gingerbread cake, dark, moist, and delicious. Blackstrap molasses is too bitter for this cake, so stick with dark molasses.
¾ cup molasses
¼ cup succanat plus enough water that it make ¼ cup (measure)
½ c boiling water
5 tablespoons dairy-free, soy-free shortening
½ t salt
2 teaspoons ground ginger
1 teaspoon baking soda
2 cups spelt flour
Preheat [...]
Posted in baking, vegan on June 14, 2007 | No Comments »
1 ½ cups safe flour
½ cup sugar or succanat
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
½ teaspoon salt
1 cup applesauce
¾ cup shredded carrot, packed (6-7 medium carrots)
¼ cup melted Spectrum shortening
Preheat oven to 350 degrees. Line muffin tins with papers. To make kid-friendly carrots, peel carrots and grind in a food processor until carrots [...]
Posted in baking, snacks, vegan on June 14, 2007 | No Comments »
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2/3 cup sugar or succanat
1 teaspoon vanilla
½ cup applesauce (1 single serving container)
3 seriously ripe bananas, pureed in blender
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients, including bananas. Combine wet and dry ingredients. Pour into lined muffin tins. [...]
