I made homemade Cranberry sauce from fresh cranberries this year. It was delicious, but I had a lot leftover. I started looking around online for ideas of what I could do with it so I wouldn't have to waste it. I found lots of recipes for cranberry muffins which would probably be good, but just didn't sound very appealing to me. What I did find that sounded appealing to me was Coffee Cake. I couldn't find a vegan recipe so I took one that I found and veganized it. The original calls for Bisquick, but i don't use that stuff. If you do use it it can be substituted for the Baking Mix.
Cranberry-Nut Coffee Cake
Serves about 12
Baking Mix
1 ¾ Cups Whole Wheat Pastry Flour
1 tbsp Baking Powder
½ Tbsp Sea Salt
1/3 Cup Earth Balance Butter
1/4 cup brown sugar (packed)
1/2 cup chopped pecans
1/4 teaspoon cinnamon
2 tablespoons raw sugar
1 egg
replacer
2/3 cup soymilk
or almond milk
3/4 cup whole cranberry sauce
Confectioners’ Sugar Icing
*Heat oven to 400°. Grease pan. Either a 9x9 square or a small rectangular pan
*Make baking mix by combining flour, baking powder, sea salt, and butter in a medium bowl. (Mix the butter in with your fingers making sure it is well combined.)
*Mix brown sugar, walnuts and cinnamon in a small bowl.
*Add raw sugar, egg substitute and soy milk to baking mix; beat vigorously until combined
*Spread in pan; sprinkle with nut mixture.
*Spoon cranberry sauce over top.
*Bake 20 to 25 minutes.
*While warm, drizzle with Confectioners’ Sugar Icing
Confectioner's Sugar Icing
1 cup confectioners’ sugar
1/2 tsp Vanilla
1 Tbsp Water or Soymilk
*Blend together
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