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
When you make these delicious gluten-free oat-buckwheat cookies you wiĺl need to use a light and fluffy buckwheat flour made from dehydrated buckwheat crispies . Make your own crispies-- easy peas y or buy puffed buckwheat from a health store or Amazon . For this cookie recipe, Step 2 is to grind up the crispies in a coffee bean grinder into a fine flour (you can actually grind the dehydrated groats in your high speed blender into a flour as well if you don't want to soak and dehydrate your buckwheat). These make a fine, sweet, substantial, fairly soft cookie. If I'd had any GF chocolate chips around, I would have added them! Preheat oven to 350F. Put the following into a Food Processor: *1/2 C. Virgin Coconut Oil (doesn't have to be melted) *1 C. Granulated Sweetener (I used a combination of Palm Sugar & Stevia) *1 Vegan Egg (1 T. Flax seed, ground, and mixed into 3 T. warm water) *1 tsp. Vanilla *1 C. Buckwheat Crispie "Flour" (Crispies groun