Posts tagged with fruit:
This is an out-of-season recipe but it’s so amazing that I have to share it with you. This is the type of cake that I imagine people eating after church (we used to eat english muffins and raspberry danish cakes way back when we did go to church). It’s not too sweet, perfectly moist, so fluffy it’s almost spongy, and balanced sweetness from the berries and sour from the lemon. I personally ate all 12 of these and raved about them each time I had one. I originally saw this recipe on a blog during Vegan MOFO - the photography is what sold me - and I transformed the original recipe just a little to make it more coconut flavored and individual servings.
For the Cake:
- 1 1/2 c flour
- 2 tsp baking powder
- pinch of salt
- 1 tbs lemon zest (zest from one lemon)
- 1/2 c canned coconut milk (cold and stirred)
- 1 c sugar
- 1/2 c silken tofu
- 1/2 c coconut oil (melted - you can sub canola oil)
Preheat oven to 350F.
In a blender or food processor blend together the coconut milk, sugar, silken tofu and oil. The original recipe calls for 1/2 cup coconut yogurt instead of coconut milk, but canned coconut milk is very thick and rich when it’s cold. It serves the same purpose as the yogurt but for a much cheaper price tag! Feel free to use whichever ingredient you prefer.
In a medium bowl whisk together the flour, baking powder, salt and lemon zest.
Transfer the liquid ingredients into a large bowl and add the dry ingredients while stirring. Mix until just combined. Pour about 1/4 c - 1/3 c batter into greased cupcake tins or a bundt pan. (If using the cupcake tins don’t use the cupcake wrappers because the cake will be soaked with a lemon glaze after baking - the glaze will make a mess of the paper and only soak through the top of the cake.)
Bake the “cupcakes” for 15-18 minutes or the bundt cake for 30-40 minutes.
- 1/4 c powdered sugar
- 1/4 c lemon juice (freshly squeezed)
Whisk the juice and sugar together until smooth. Pour over the cakes while they are still warm (not hot, not cold).
- 1 1/2 c blueberries (fresh or frozen, if frozen thaw first)
- 1/4 c sugar
- 1/2 tsp vanilla
- small pinch salt
Blend 1 cup of the blueberries with the sugar, vanilla and salt. Taste - add more sugar if needed. Stir in the remaining 1/2 cup of berries.
Add a sprinkling of sifted powdered sugar on top of the glazed cakes and spoon some blueberry sauce over top. For added delight, nuke the sauce for 1 or 2 minutes.
If you have some leftover try it on your morning oatmeal!
Breakfast tends to be the hardest meal to consistently eat. This is especially true when you have to be at work at 7 am everyday. This bar isn’t the healthiest (high in sugars) but it’s got a lot of fiber and it’s homemade so there isn’t as much processing involved. It’s tried and true, unlike a sweet donut-like breakfast, it leaves you full and satisfied until your next meal. I based this recipe off of one I found on Smitten Kitchen.
- 1 1/2 c flour
- 1 c packed brown sugar
- 3/4 c oats (quick or rolled work)
- 3/4 c toasted slivered almonds, some more for garnish
- 3/4 t salt
- 3/4 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/4 t nutmeg
- 3/4 c margarine (cold!)
- 1 t o1 1/2 c fruit jam (I use homemade Amish jam because I don’t think there’s anything better but Wegmans triple fruit jam is pretty amazing too)
Preheat the oven to 350F. Grease a 9x13 pan and line the bottom with parchment paper. This helps when taking out the bars.
Put the flour, brown sugar, oats, almonds, salt, baking powder, baking soda, cinnamon, and nutmeg in a food processor. Pulse until all of the ingredients are well combined and the oats and almonds are broken down. Add the butter in smaller 1-inch pieces. Pulse until loose crumb forms.
Measure about 1 1/2 cups to 2 cups of the crumb mixture and set it aside for on top of the fruit filling. Using the remaining crumb, pour it into the prepared pan and press down to compact it together. Make sure that it is even distributed across the pan. Bake for 12 minutes.
Allow the crust to cool almost to room temperature. To speed up the process, let it cool at room temperature for 10 minutes and then transfer to the fridge for 20 more minutes.
Once the crust is cooled spread the fruit jam to all of the edges. Crumble the remaining crumb mixture on top and sprinkle some of the reserved whole almond slivers over the bars. Bake for another 30 minutes. The crumb on the top should be golden brown and the jam should be bubbling.
Prep Time: 45 minutes Yield: 12 bars
My Fruity Faces is a line of edible stickers that are targeted towards children in order to make eating fruits and vegetables fun. These stickers are essentially pure sugar. I think you can guess how I feel about them.
I think a healthier and more sustainable way to get children to eat fruits and vegetables is to have parents eat fruits and vegetables. Parents are role models for their children, this is as true for eating habits as it is for academic success and drug habits.