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
Thornless Blackberries are the most prolific fruit in our back garden. Thornless (or prickle-free) blackberries are a cultivar of other blackberries -- maybe wild blackberries, but most often, other commercial varieties, such as loganberries. Wild blackberries still spring up with wily abandon on most empty lots in the Pacific Northwest (Canada and the USA). When we came to Vancouver Island nine years ago this Fall, I was thrilled to hike around our neighborhood berry patches with a pail every summer. Most of our neighbours were quite incredulous at my industry-- why was I picking so many berries? Most of them picked enough for a pie or a few jars of jam, and that was it. The novelty had worn off. They had so many other wonderful fruits and berries to choose from, many growing in their yards. At the time, my husband and I were falling in love with-- actually, fast becoming addicted to-- green smoothies. We were amazed by the simple abundance of the FREE blackberries. W