Blueberry-Orange Crisp Cake

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* Exported from MasterCook *

 

Blueberry-Orange Crisp Cake

 

Recipe By :Dreena Burton

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 cups ground oats -- (see sidebar)

3/4 cup unrefined sugar

couple pinches cinnamon

few pinches sea salt

1 cup vanilla or olain soy milk

2 teaspoons pure vanilla extract

1 teaspoon orange or lemon zest -- (1 to 1 1/2)

1 1/2 cups fresh or frozen blueberries -- (see sidebar)

2 tablespoons canola oil

1 1/2 tablespoons unrefined sugar -- (1 1/2 to 2) for topping

 

Sidebars:

Substitution Idea: Other berries can be substituted in whole, or in part, for

the blueberries, including raspberries, strawberries, and/or pitted cherries.

Use a food processor to grind the oats. I use " quick oats " and process them

until the consistency is close to a coarse flour.

This is great served warm, especially with vanilla soy ice cream or " Almond

Whipped Cream " (p. 172), but it is also nice served cool. For a mid-day treat,

the squares can be wrapped and packed for lunches.

 

Preheat oven to 350F. Sift together flour, baking powder, and baking soda, then

stir in remaining dry ingredients except the 1 1/2-2 tbsp sugar for topping, and

mix well. Stir in soy milk, vanilla extract, and orange zest. As mixture starts

to come together, add blueberries and canola oil, mixing until just well

combined. (If using frozen blueberries, remove from the freezer just before

adding; do not thaw. Work them through the batter fairly quickly and bake right

away, so blueberries retain most of their form.) Pour batter evenly into a

lightly oiled 8 " x12 " pan, then gently tap pan on the countertop to remove any

air and help even out the batter. Sprinkle the 1 1/2-2 tbsp sugar evenly over

mixture. Bake for 32-38 minutes until golden and a toothpick inserted in the

center comes out clean. Remove from oven and cool in pan a little before cutting

into pieces. Makes 6-8 medium to large pieces.

 

For 8 pieces, per piece: Calories: 221; Total Fat: 5 g (Sat. Fat: 0.4 g);

Cholesterol: 0 mg; Carbohydrate: 40.3 g; Fiber: 2.6 g; Protein: 3.8 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 41 Calories; 5g Fat (97.4% calories from

fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 227mg

Sodium. Exchanges: 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0