| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegan |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Poppy seeds |
| 1/3 |
c |
Lemon juice |
| 3 |
|
Lemons; zested |
| 3/4 |
c |
Apple juice |
| 3/4 |
c |
Canola oil |
| 3/4 |
c |
Pure maple syrup |
| 3 |
c |
Whole wheat pastry flour; or white |
| 1 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Sea salt |
INSTRUCTIONS
Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into
greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350 degree (F)
oven for 1/2 hour or until toothpick comes clean.
This is a light, not too sweet lemon cake with a lovely snappy crunch from
the poppyseeds. Makes a nice tea cake as is.This recipe was printed about a
year ago in the newsletter of the Ocean Beach (San Diego) People's Food
Co-op. I made it last week, and enjoyed it... since I don't eat dairy
products, I frosted it with a mixture of 1/2 pound tofu blended in a
blender with 1/4 cup margarine and maple syrup, vanilla and lemon juice to
taste. By the way, I think it would be better with slightly fewer
poppyseeds...
Veggies Unite! - http://www.vegweb.com/ Underwritten in part by: [Go
Organic]
Formatted by suechef@sover.net
Recipe by: From bgarrett@UCSD.EDU (Brett Garrett)
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998
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