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Posts Tagged ‘fruit’

A yummy reminder of summer. I made this during cherry season and gobbled it up. Totally vegan and totally delicious. Dangerous.

Cherry almond smoothie (thank you, NYTimes)

24 cherries, pitted

1/2 cup almond meal

1/2 teaspoon almond extract

1 cup almond milk

1 plum or peach

2 teaspoons agave nectar

6 ice cubes

Place all of the ingredients in a blender, and blend until smooth. Makes 1 delicious serving.

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Plum cake

This cake will please you and whoever you serve it to. I used plums, but you could easily use another fruit of your choice – think nectarines, peaches, apples, pears. You basically mix wet and dry, then combine, top with fruit, bake. Couldn’t be easier. It’s moist, too, and somewhat addictive.

Plum cake (adapted from Gourmet Magazine)

1 cup AP flour

2 teaspoons baking powder

rounded 1/4 teaspoon salt

1 stick dairy-free margarine, soft

3/4 cup plus 1/2 tablespoon sugar, divided

2 large eggs

1 teaspoon vanilla extract

1/8 teaspoon almond extract

2 plums, pitted and cut into 1/2″ thick wedges

1/2 teaspoon grated nutmeg

Preheat oven to 350 degrees F, with rack in the middle. Lightly grease a 9″ springform pan.

Whisk together flour, baking powder, and salt. Beat margarine and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

Spread batter evenly in pan, then scatter plums over top. Stir together nutmeg and remaining 1/2 tablespoon sugar, and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 – 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool.

 

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Donuts anyone? These tasty morsels were adapted from this recipe. I used almond milk instead of cow’s milk; I add a few more blueberries than called for; I used canola oil instead of olive oil; and I used AP flour instead of whole wheat pastry flour. And the verdict is …. moist and very blueberry flavorful. These didn’t rise as well as some of my other donut attempts, but they sure tasted good.

Baked blueberry donuts

2 cups AP flour

1/2 cup sugar

2 eggs

1 1/2 cups fresh blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup almond milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1 pinch cinnamon

1 pinch nutmeg

for the sugar coating:

3 tablespoons melted margarine

1/2 cup sugar

1 tablespoon cinnamon

Preheat oven to 325 degrees F. Spray donut pan with cooking spray. In a bowl, whisk eggs, almond milk, sugar, vanilla, oil, nutmeg, and cinnamon. Add flour, baking powder, and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.

Bake for 15 – 20 minutes. Cool for about 5 minutes and remove from pan to a wire rack. Cool completely.

In a bowl, combine sugar and cinnamon. In another bowl place melted margarine. Dip each donut in the margarine followed by the cinnamon sugar. Makes a dozen.

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