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
Do you, or someone in your household, bake this fragrant, hearty, genuine crusty bread? The particular loaf above is a rye bread with caraway seeds in it. It has a crispy, crunchy crust and a hole-y crumb (inside of the bread). I baked it using the fantastic recipe and videos from Breadtopia AND my brand new favourite tool (read: kitchen toy) called LaCloche (you can see it in the background.) It's a stoneware, or clay (or you can use enameled cast iron) "baker" that comes in two parts: a baking 'pan' base (more like a cake pan in shape) and a heavy lid. Available from Amazon. Click Above. The LaCloche simulates baking your bread in a clay oven (the highlight of Pioneer Days in Saskatoon, Saskatchewan was the delicious bread the Hutterites baked in an earthen/clay oven behind their booth). This rye bread is no-knead... that means you don't thump and knead it as part of the process. It's made with quite a lot of water, and allowed to rise