Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 Susan's got an interesting blueberry recipe posted at her fatfree vegan blog. Ironic to me, in that I found the following recipe last week and tried it for the first time. Fresh local blueberries prompted the search. I used homemade Peach Butter (from Fall 2007) that had cinnamon and nutmeg already in it, and used " rolled oats. " Susan's recipe looks great, although it may not be necessary to cook the blueberries, etc., beforehand. In the recipe below, they lost some firmness (as expected) and the overall texture was fantastic. I would think that substituting strawberries or even raspberries would work. Currants, gooseberries might be a bit tart. Seems to me that an Apple Crisp can be similarly made. Finally, one could probably add raisins and/or nuts of some kind (probably increasing the liquid level a bit). FYI, Mark http://www.soulveggie.com FROM: http://vegweb.com/index.php?topic=6271.0 " Blueberry Oatmeal Breakfast Cake Ingredients (use vegan versions): 1 1/3 cup flour (up to half may be whole wheat) 3/4 cup quick cooking oats 1/3 cup sugar or substitute 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup soy milk 1/4 cup applesauce 2 tablespoon cornstarch 1 cup frozen blueberries (or fresh if you have them) Directions: Preheat oven to 400 degrees F. In medium mixing bowl, combine flour, oats, vegan sugar, baking powder and salt. In another bowl, combine soy milk, applesauce and cornstarch. Pour this wet mixture into the dry mixture all at once. Stir until just moistened (batter will be lumpy). Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan. Bake 20 - 25 minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!! Serves: 9 Squares Preparation time: 15 min., not including baking time Quote Link to comment Share on other sites More sharing options...
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