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 is a delicious little snackfood that needs to be considered a "treat" vs. an everyday staple of the raw diet. As with many "raw" recipes, it will be necessary to dehydrate the Kale to obtain that near-the-traditional (cooked)-thing mouth appeal. I bought myself an Excalibur dehydrator early on in my raw food experience but any brand will do, and if you absolutely must have the chips, even an oven will work -- preheat your regular oven to 140 degrees Fahrenheit/60 degrees Celsius or the lowest setting, and spread out your chips on parchment paper on cookie sheets. Put them into the oven with the door slightly propped open with a butter knife or chopstick. Your chips (or other dehydrated foods) will take a long time to dry satisfactorily this way and it is not an environmentally friendly method, so use it sparingly, and you will likely want to invest in a dehydrator with a timer pretty soon into the process. Tools I use for the process: * Coffee Bean G