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
This faceless grape pie is a big hit in our house. Everyone has seemingly waited for me to start making pies, and now, with my discovery the galette-- so easy and so satisfying-- we have been eating pies like I imagine normal pie-making people always have. Not every day, of course, but not depriving ourselves of the experience when the desire for pie hits. We had a lot of grapes this year. And the birds didn't seem particularly interested. So, there was a harvest. I spent several days detaching grapes from their vines and freezing them in bags. We are set for smoothies and other frozen grape recipes . So, today I made the galette. Here is the recipe: THE PASTRY Ingredients: 1 1/2 cups organic all purpose flour 3 -5 tablespoons sugar 6-7 tablespoons solid coconut oil or vegan butter (salt-free) 1/4 cup ice water THE FILLING Ingredients: 1/4 cup sugar (plus 2 tablespoons) 1/2 cup cashew pieces or raw almonds (I used cashews as I had them on hand) 1 1/2 teaspoons almond extract o