| 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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