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1.22.2006

Chocolate Loaf Cake


Best Chocolate Loaf Cake in the Entire World

1 1/2 cups flour
6 Tbsp cocoa powder
½ tsp vanilla extract
1 /2 tsp salt
1/2 cup canola, scant
1 cup sugar or ¾ cup maple syrup (subtract 1 tbsp apple sauce and add a bit more flour)
1 tsp baking soda
1 cup applesauce

Preheat oven to 350 degrees F. Grease a regular sized loaf pan.

In a medium bowl, stir together flour, cocoa and salt. Set aside.

In a large bowl, cream oil and sugar until light and fluffy.

Dissolve baking soda into applesauce and mix into oil sugar mixture. Add flour mixture. Mix until smooth. Pour batter into a loaf pan.

Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted into center of cake comes out clean.

1.15.2006

Lemon Flaxseed Mini Muffins


Here's the recipe I made up. Super healthy. Almost too healthy, but still tasted good. Just needs to be reheated in the toaster over before eating.

Lemon Flaxseed Muffins

1 cup flour
¼ cup flaxseed meal
1 ½ tsp baking powder
Whole flaxseed

¼ cup maple syrup
¼ cup fruit juice concentrate (I used apple)
1 tbsp canola oil
2 tsp lemon extract
splash lemon juice

Preheat oven to 350.
Grease muffin tin or mini muffin tin. (this made 12 mini muffins and I assume would have made 6 reg.)
Combine wet ingredients.
Combine dry ingredients. Mix the two together and spoon into muffin tins and bake for 12-13 minutes.

1.13.2006

Orange Pecan Muffin



These tasted just perfect. The pecans gave them a buttery flavor and the tofu wasn't even noticeable.
Here is the recipe from the incomparable Vegan Vittles.

1/2 cup silken tofu crumbled (or 1/4 lb reg tofu, firm, crumbled)
1/4 cup orange juice concentrate (i used apple but then added orange extract to make up for it)
1/4 cup pure maple syrup
1 Tbsp canola oil

1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda

1/4 cup lightly toasted pecans, chopped coarsely

1. Preheat oven to 350. Lightly coat a 6 muffin tin with oil.
2. Place tofu, juice concentrate, maple syrup and canola in blender and blend until smooth.
3. Place remaining ingredients except the pecans in a mixing bowl and stir until well combined.
4. Pour blended wet mixture into dry and mix lightly until dry ingredients are moistened but not overmixed. Add pecans and stir. Mixture will seem dry and stiff.
5. Immediately spoon into muffin tins and put in oven. Bake for 20-25 min.
6. Gently loosen muffins and turn on their sides in the tin. This will prevent a crust from forming on the bottom. Cover with a clean tea towel and let rest for 5 minutes.
7. Cool on rack after that and serve warm or room temp.