Friday, June 7, 2013

Revisiting past recipes...

Once upon a time I ran a blog called A Vegan In South Dakota. I've been revisiting some of those recipes lately and wanted to share my two favorites with all of you. I bought some local Rhubarb from the Farmer's Market and plan to make the coffee cake tonight.

Coffee Cake of My Dreams

The batter for this is more like a dough, but it bakes up moist and amazing!

For Cake
1 cup caster sugar
1 cup packed brown sugar
1/4 cup vegan butter
1/4 cup unsweetened apple sauce
1 tbsp cornstarch dissolved in 3 tbsp water
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purp flour
2 cups fresh fruit (I love it with Rhubarb)

For Topping
1/4 cup caster sugar
1 tsp cinnamon

Preheat oven to 375. Prepare a 9 x 13 x 2 baking dish. Cream sugars, butter, and apple sauce. Add dissolved cornstarch and vanilla. Fold in flour and fruit and spread into baking dish. Sprinkle on topping and bake for 35 minutes. Let cool for 15 minutes before cutting. 

Wonderous White Bean Dip

1 can white beans drained and rinsed
1/4 cup olive oil
1 tbsp Braggs
1 tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Fennel Seed
a mix of chopped fresh or dried herbs

Blend it all up in your food processor and enjoy!

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