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
I am very grateful to have a bounty of berries and other fruit to store away for winter meals. I must admit that these apples (above) are not a big thrill. They mature early-- in the July heatwave-- and are a fave with the tent-butterflies, wasps, bunnies, deer and crows. I also hear they attract bears. The fruit goes punky on the tree and falls off. BUT if I take them in and process them (as in juice for breakfast, apple chunks in freezer bags and canned apple butter) we surely enjoy the results and soon overlook the minor hardships. This recipe for apple butter is tasty and healthy-- I didn't add any sweetener just 3 teaspoons of cinnamon and a 1/2 teaspoon of ginger powder. Use it in oatmeal, vegan yogurt, on muffins, toast and bagels. Yummy and smooth as silk. Ingredients : Apples (however many you need to fill your crockpot or Instant Pot. I filled a pint-sized mason jar (2 cups) and had enough for a small fridge storage bowl and some sample butter for the yogurt