![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Fluffy Millet Breakfast Cake with Stone Fruit.It would be a beautiful brunch centerpiece or summer dessert for hosting! Enjoy it on its own or with a scoop of vanilla ice cream or coconut yogurt. We’re SO excited for you to try this plum cake! It’s: Line a 12-count muffin pan with liners or lightly spray the pan with nonstick cooking. It’s then time to flip that cake on its head, slice, and enjoy! Instructions Preheat the oven to 375☏ (190☌). ![]() ![]() The remaining cake essentials include baking powder for rise and salt for flavor.Īfter spreading the batter over the plums and baking, the fruit becomes bubbly and tender. Cane sugar, vegan butter, almond milk, and applesauce are the wet ingredients, with optional almond extract giving it a pronounced almond flavor! If you love almond extract, be sure to check out our Gluten-Free Orange Almond Loaf Cake and Maple Almond Buckwheat Granola, too.įor the dry ingredients, a combination of gluten-free flours (almond, potato, and brown rice) gives it a light, cakey texture and beautiful crumb. Generously greasing the pan with vegan butter helps prevent the plums from sticking and cane sugar creates a caramelized sauciness. This cake begins with the upside down plums! We arrange sliced plums (apricots work, too!) in a circular pattern at the bottom of a pie pan. You won’t want to miss out on this plum upside down cake - it’s THE summer cake you’ve been waiting for!īonus? It’s vegan, gluten-free, and you’ll need just 10 ingredients. Juicy, tart plums nestle into soft, fluffy, perfectly sweet almond cake. With a few small tweaks, this may become a winner in my book.Hold onto your hats! This recipe takes the cake and (literally) flips it on its head. The crumb topping was divine-sweet and salty and buttery-and the texture of the muffins was great-firm bite, but not rubbery, crumbly but not fall-apart dry, and a slathering of Nutella not only remedied the sweetness issue, but also added Nutella into the mix, hellooooo duh always delicious. I recommend, if you make the recipe, to add 1/3 cup more sugar, plus all 4 bananas. (This may be due to the fact that I’m used to in-your-face banana bread. I only used 3 large bananas, and I felt like they were needing the recommended fourth, or another 1/3-1/2 cup sugar. The catch is that I found them to be not sweet enough. I used a recipe from the fantastic blog Minimalist Baker. (I’ve already been at the library for, like, 5 total hours and it’s only day 2!!!!!!!!)ĭo I need some sort of intervention? Maybe… Add banana and mash, leaving just a bit of texture. Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. It’s only the third second day of school, for crying out loud.īut I have constant fears that I’ve forgotten an assignment, or left something somewhere etc. Instructions Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original. Now that I’m back at school, anxiety has begun to sink its sharp little claws into my brain. (Side note: I bought some ataulfo mangoes, which come from Mexico, on sale at Whole Foods the other day and they are the MOST delicious mangoes (ataulfo or otherwise) I have ever tasted. I wish I were back in spring break mode, chilled out and tanned and full of fresh fruit and contentment. I am so not ready for life to have begun again. I snatched them up, whispering sweet reassurances of grand destinies, and these (vegan! whole wheat! wholesome!) muffins were born. The making of these muffins was prompted upon my discovery of 3 sad, brown bananas that had been discarded into our trash (in a ~new~ trash bag, friends. Or, the infamous “Trash Muffins” of 2015.
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