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 [...]
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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 [...]
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1 ½ cups white sugar
1 cup soy-free, dairy-free shortening, softened until almost melted
1/3 – ½ cup warm water (test)
2 ¾ cups white spelt flour
4 teaspoons baking powder
2 teaspoons dried rosemary, crushed
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
With an electric mixer, cream sugar and shortening together until fluffy. Add rice milk [...]
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Posted in dessert, snacks, vegan on June 14, 2007 | No Comments »
½ cup molasses
¼ cup unrefined sugar
3 tablespoons soy-free, dairy-free shortening
3 tablespoons rice milk (or water)
2 cups safe flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
(optional: ½ teaspoon cinnamon and ½ teaspoon nutmeg)
Additional 2 – 3 tablespoons water, if needed
Preheat the oven to 350 degrees. Heat the molasses to the boiling point, then turn off [...]
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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 [...]
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