lemon poppy seed muffins

[Guest guest]

Hi everyone;

 

This is the recipe I like, which I make in muffin tins as well as

cake... just maybe shorten the baking time a few minutes.

Deborah

 

Lemon Poppy Seed Cake

 

 

Taken off the Net and adapted from the Ocean Beach (San Diego)

People’s Food Co-op.

 

 

3/4 cup poppy seeds

 

1/3 cup lemon juice from organic lemons

 

grated outer, yellow peel of the lemons

 

3/4 cup apple juice

 

3/4 cup pureed prunes or apple or banana

 

3/4 cup pure maple syrup

 

1 ¾ cup rice flour

 

¾ cup potato starch

 

½ cup tapioca

 

1 tsp. Xanthan gum

 

1 1/2 tsp. baking soda

 

3/4 tsp. sea salt

 

Mix dry ingredients. Mix wet ingredients. Fold gently together.

Pour into greased 9 x 9 x 2 inch pan. Bake in preheated oven at

350 degree F for 40 minutes or until toothpick comes out cleanly.

 

It’s a nice, light, mildly sweet cake and it delicious all by

itself. It can be made richer with frosting and/or tofu

" icecream " on the side.

 

Bender Tofu Frosting or Blender Rich Chestnut Cream Icing

 

from Naturally Sweet Desserts by Marcea Weber

 

2 cups fresh tofu 1 cup tahini, almond or cashew butter

 

1/4 cup tahini 1 cup Chestnut Cream

 

1/2 cup maple syrup 2 tbls. carob powder

 

1 tsp. vanilla 1 tsp. organic orange or lemon rind

 

1 tsp. organic lemon rind 1 tsp. vanilla and a pinch of sea salt

 

Blend until desired consistency in acheived. Add fruit juice if

it’s too thick. Both of these frostings are lower in fat content

than ones made with butter, and have no cholesterol. They don’t

taste like it though!

 

Chestnut Puree is popular in European pastries because of it’s

delicate taste and texture.

 

Chestnut Cream

 

Soak 1 cup dried, peeled chestnuts overnight in 2 cups fruit

juice. Boil until tender. Drain, reserve liquid for use as a

fruit juice. Blend cooked chestnuts while they are still hot with

3 tbsp. tahini or almond butter, 2 tbsp. maple syrup, pinch of

sea salt, 1 tsp. cinnamon and 1 tsp. vanilla.