This is a recipe for an easy-to-make vegan almond plum cake. I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. I baked the cake in an 8'' x 8'' pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in 1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
Porridge made with barley is not familiar to everyone. This sweet porridge recipe comes from the Sacred Cookbook- Forgotten Healing Recipes of the Ancients . You will find other delicious, little-known old "ethnic" recipes from all over the world in this collection. Barley Porridge Serves 2-4 INGREDIENTS: 1 1/4 cups organic barley flour 4 cups almond milk, or other milk of choice sea salt 6 large medjool dates , pitted and chopped 2/3 cups chopped walnuts 4 tablespoons raw honey (other sweetener, like maple syrup, for children under 1 year) METHOD: 1. Whisk the barley flour in the almond milk over medium heat in a medium size pot. Be sure to bring all the flour into play and stir until smooth and beginning to bubble. 2. Turn the heat down as boil begins and allow the porridge to simmer gently for about 5 minutes. (Watch to prevent burning, whisk if needed) 3. Remove from heat, salt to taste, and spoon porridge into bowls. Add the dates, walnuts and honey