May I Have Your Vote?

This past Saturday, I participated for the second time in the Virtual Vegan Potluck.  Annie at An Unrefined Vegan was once our host and organizer and did an amazing job at it!  It truly is a fun and exciting feeling to be connected to so many bloggers from so many different places.  Plus, my meal-making inspiration is now overflowing with ideas from all the other delicious looking dishes that were shared!

Close Up - glaze and sliced into - edited

Now, I don’t do much self-promotion, but I am here today to ask you for your vote.  You see, for the potluck, I made and virtually brought this Double Chocolate Beet Bundt Cake with Maple Caramel Glaze.  Remember it?  I’ve been wishing I had some more of it myself!  While it may be long gone (for now), it is time to honor those potluckers who made everyone’s favorite dishes.  If you liked my cake, you can vote for me here under the desserts category.  If you are also inclined, head on over to the Virtual Vegan Potluck’s featured ingredient page and re-pin my cake.  The dish featuring the secret ingredient with the most re-pins is also a winner.

Thank you for your vote (or for just reading this far) and for joining me in another blogging adventure!

Virtual Vegan Potluck: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze

One of my favorite things to do these days is to spend an afternoon home alone baking, feed the finished product to Mr. Move Eat Create when he returns, and then ask, “Do you know what was in that???”

Whole on cake stand from above - edited

Of course, I know that its unlikely he’ll guess correctly, but I wait and anticipate his answer.  Then, I excitedly share what the secret ingredient actually was, basking in my sneakiness and healthy baking subterfuge.

I first discovered the odd fun of this little game when I made zucchini brownies.  I reached new levels of enjoyment with it after sharing my batch of Chocolate Covered Katie’s black bean brownies, and totally had a blast with it after making this creation here.

Close Up - glaze and sliced into - edited

This cake was a perfect opportunity for me to:  a) practice my gluten free baking skills, b) use nutritious ingredients (like vegetables) to make something traditionally lacking in health promoting properties, and c) eat chocolate.

As an added bonus, I was already in the process of fine-tuning this recipe when the Virtual Vegan Potluck sign-up and announcement came out, indicating they’d be featuring a key ingredient this time around and that the key ingredient was beets!

Perfect!  I had clearly earned some good food blogging karma somewhere.

slice on plate - edited

For this final version I added a maple-caramel frosting which was so good that I may have scooped up and eaten much of the excess drizzle with my fingertips.  And it may have made me so happy and weak in the knees that I had to sit down.

If all that extra sweet drizzle isn’t you’re thing, I also made a version that was topped with a simple dusting of vegan powdered sugar.  It, too, was wonderful.

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Double Chocolate Beet Bundt Cake with Maple Caramel Glaze

Makes one bundt cake

A Move Eat Create original recipe

(but inspired by various recipes throughout the Internet)
                                                      Sliced into on cake stand - edited

Ingredients:

For the cake:

  • 2 medium beets, diced
  • 2 ¼ cups gluten free all purpose flour (I like Pure Pantry for baking)
  • ½ cup cocoa powder
  • ¼ cup ground flax seed
  • 1 ½ tspn baking powder
  • ½ tspn salt
  • ¼ tspn cinnamon
  • 1 ¼ cup vanilla (or plain) coconut milk
  • 1 tblspn apple cider vinegar
  • 1 tspn vanilla extract
  • ¾ cup turbinado sugar
  • 2 small very ripe mashed bananas
  • ½ cup mini chocolate chips (I like Enjoy Life)

For the glaze:

  • ½ cup vegan brown sugar
  • ¼ cup Earth Balance
  • 2 tblspns coconut milk
  • ½ tspn vanilla extract
  • ½ tspn maple extract (optional: If you don’t want the maple flavor, sub additional vanilla extract)
  • ½ cup vegan powdered sugar

Directions:

To make the cake:

  1. Place diced beets in a pot and fill with enough water to cover by an extra inch or two.  Bring to a boil.  Let beets boil for approximately 7-8 minutes to soften.  Drain and set aside.
  2. Preheat oven to 350 degrees.  Spray or oil your bundt pan and set aside.
  3. Prepare dry ingredients.  Place flour, cocoa powder, flax seed, baking powder, salt, and cinnamon in a large mixing bowl.  Whisk together and set aside.
  4. Place boiled, drained beets in a food processor or good blender.  Add coconut milk and apple cider vinegar.  Puree until smooth.
  5. Pour beet mixture into a medium bowl.  Stir in vanilla extract, turbinado sugar, and mashed bananas.  Mix well to combine.
  6. Make a well in the center of your dry ingredients and pour wet ingredients in.  Mix well by hand to combine all ingredients thoroughly.  Pour in your chocolate chips and stir a couple more times to distribute them throughout the batter.
  7. Pour batter into prepared bundt pan.  Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.

To make the frosting:

  1. Melt brown sugar, Earth Balance, and coconut milk in a small saucepan over medium heat.  Whisk/stir frequently during this process.  Once they melt, the mixture should turn a nice shade of brown.  This should only take 2-3 minutes.  Remove from heat and stir in the vanilla and maple extract.  Let sit to cool for a few minutes.
  2. After the sauce has cooled for about 5 minutes, stir in the powdered sugar.  This will thicken the sauce, making it a more substantial frosting/glaze.  Stir/whisk well until all powdered sugar has been incorporated into the sauce.  Let cool completely before drizzling over cake.

And now, please check out other dishes in the potluck!

To visit the dish presented before mine click this link:  go_bck-300x257

To visit the dish next in the line up click through here:  go_forward-300x243

 

** I am also submitting this recipe to Healthy Vegan Friday, hosted over at The Veggie Nook.  A wonderful weekly gathering of delicious vegan recipes!

Foodie Firsts: A Trifecta of Firsts All Wrapped Up In One Strawberry-Rhubarb Crisp

wooden spoons-001Foodie Firsts is a Move Eat Create re-occurring feature focusing on my adventures in the world of food.  Over the course of a few short years, I have transformed from a picky, fearful eater to a curious and open-minded foodie.  In a commitment to continue to expand my culinary experiences, I have started Foodie Firsts.  I will commit to trying something new and sharing that experience with you.  My endeavors may include experimenting with cooking techniques I’ve never tried before, testing a single new ingredient, or drawing upon my creativity to combine foods in ways I never imagined.  Whatever it is, I will eat (or maybe drink) it and share it all with you.  You can decide for yourself whether you, too, would like to try.  Let’s be bold and eat good food!

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Are you ready for the ultimate Foodie Firsts column?  I managed to hit several firsts for me in a single dish.  I tried new ingredients (two of them!), baked something I’ve never baked before, and ate something I’ve never eaten before.

Wild, right?

What can I say?  I guess sometimes I just like to go big in the kitchen.

ramekins with topping

So I am presenting to you today a simply satisfying and relatively healthy strawberry-rhubarb crisp (gluten free and vegan, of course).  I do realize that such a dish may be considered plain and common, but it may surprise some folks that I had never actually eaten a fruit crisp before.  I swear to this on my favorite wooden spoon.

For many, MANY years of my life, I lived by three food rules:

1)      Nothing that comes from the sea or ocean

2)      No warm beverages

3)      No cooked fruit

You might know me well enough to know by now that #1 still stands (since I’m vegetarian), but #2 and #3 have gone out the window – happily out the window.  I’m not even sure why or when I developed these rules, but we can all see their ridiculousness, right?  How I lasted so many years without coffee is positively baffling.

Fruit in colander

My decision to get over that last rule was only further validated by this crisp.  I knew straightaway that my first crisp should include rhubarb (I’ve extolled its wonderfulness before).  The trick, of course, was that most of my hoarded recipes were not gluten free, so I needed to ensure to find or adapt one for my needs.

Fortunately for me, I case across this recipe on the Gluten Free Goddess’ blog which uses . . . wait for it . . . quinoa flakes in place of more traditional oats.  Now, I can eat gluten free oats, but this substitution was very appealing.  I had procured a package of quinoa flakes a few weeks ago when I spotted them on sale, but hadn’t touched them since placing them in my pantry.  Now, just like that, they had a purpose.

Then, to make things even wilder, I decided to test out stevia as a sweetener – another ingredient I had not used before.

New ingredients.  New dish.  New dietary needs met.

And so, the baking commenced.

ramekins without topping

What resulted was a lovely, simple crisp incorporating a few of my favorite ingredients (rhubarb, hazelnuts, cinnamon), which was perfect for eating straight out of the oven, or topped off with a scoop of ice cream (I like So Delicious French Vanilla Soy Ice Cream).

I will say that, being new to the flavors of stevia, I found it to have just a tad bit of bitterness that I didn’t love and I might consider using half stevia, half other sweetener in the future just to tone that down a bit.  Although the soy ice cream toned that down, too!  The quinoa flakes worked beautifully and I’m most excited to use them again.

ramekin up close

Notes & Final Thoughts:

Serving Suggestions:  If you like a very sweet crisp, this isn’t it – so add additional sweetener prior to baking.  Alternatively, you can also drizzle the cooked crisp with maple syrup or agave – a touch that I found delicious.

Lessons Learned:  Just because a belief or practice has served you well (or at least you think it has) for a number of years, doesn’t mean it will continue to do so.  By letting go of my food rule around cooked fruit (which for so long I thought was shielding me from mushy and unpleasant eats) I have opened the door to dozens of new experiences and flavors for me to try.  I know that they may not all be perfection, but I’m pretty confident that it will pay off with huge, delicious dividends in the long run.

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Strawberry-Rhubarb Crisp

Serves 5-6

Adapted from the Gluten Free Goddess

Ingredients:

  • 1 pint strawberries, tops cut off and chopped
  • 3 medium-large stalks of rhubarb, split vertically and chopped
  • 1 tablespoon agave
  • ¾ cup quinoa flakes
  • ½ cup millet flour
  • ¼ cup chopped hazelnuts
  • ½ tspn powdered stevia (or equivalent ½ cup sugar/dry sweetener of preference)
  • ½ tspn cinnamon
  • ¼ tspn salt
  • ½ tspn vanilla extract
  • 3 tblspns coconut oil, melted

Directions:

  1. Preheat oven to 350 degrees.  Prepare 6 small ramekins or an 8-inch square baking dish by spraying with cooking spray.
  2. Combine chopped fruit in a bowl.  Add agave and toss to coat.  Distribute evenly in ramekins, or spread across your square baking dish.
  3. In a medium bowl, combine quinoa flakes, millet flour, hazelnuts, stevia, cinnamon, and salt.  Whisk together.
  4. Add melted coconut oil and vanilla extract to bowl with the quinoa/flour mixture.  Work together (I suggest using your hands), to incorporate the oil and vanilla well.  The mixture should become crumbly and slightly moist.  Distribute this topping over your ramekins or your baking dish evenly.
  5. Bake 20-25 minutes.
  6. Remove from oven.  Eat warm or store in the refrigerator, covered, for a couple of days (rewarming if desired).  Serve as is or with agave, ice cream, yogurt, or coconut cream as possible toppings.

Recipe: Carrot-Raisin Cupcakes (or Muffins, If You Like)

Do you ever get a craving you can’t shake?  I don’t mean a craving that last for a few hours, but I mean for days on end.

Usually, my cravings come and go.  I’ll want something for an afternoon and by the next morning, my mind (and belly) have moved on to something else.  I’m fairly fickle that way.  I want all sorts of things all the time and it can change from one minute to the next.  But, every so often, I get stuck on something and can’t let go of it.

Four on a plate - Close Up 2 - edited

Such was the case with carrot cake.  I’m not even sure what triggered this desire, but once it set in it wouldn’t be put off.  The first day, I simply wanted carrot cake.  It sounded good and it was on my mind. The second day, I REALLY wanted carrot cake.  I was disappointed I hadn’t had some the day before and I couldn’t stop thinking about it.  By the third, fourth, and fifth days, I was consumed with an unquenchable desire to shove carrot cake in my face.  It kept running through my mind.  My stomach churned at the thought.  I fought hard to shake the impulse to schlep out to some mysterious all night bakery that didn’t exist and find a slice in the middle of the night.  It’s true.  Please try not to judge me.

Clearly, something had to be done.

So, baking happened.

raw 2 - edited

Instead of making a traditional cake, I decided to make cupcakes.  I appreciate cupcakes for their self-contained, individually portioned ease and neatness.  When there is a whole cake in front me, it’s too easy to just keep moving my knife to the right when I cut a slice, resulting in a portion that would feed a small family of four.  With a cupcake, though, knife creep is not an issue.

These are some of my favorite cupcakes I’ve made in long while.  Truly tasty and sweetened largely with the banana, raisins, spices, and carrot, with a small amount of brown sugar for richness.  You can eat them with the glaze, like I did, or leave it off and call them muffins.  Regardless of which way you go, I don’t think you’ll be disappointed.

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Carrot-Raisin Cupcakes Four on a plate 3 - edited

Adapted from Vegan with a Vengeance

Makes 12 cupcakes

 

Ingredients:

For cupcakes

  • ½ cup raisins
  • 1 ½ cups white whole wheat flour
  • 2 tspns baking powder
  • ½ tspn baking soda
  • ½ tspn cinnamon
  • ¼ tspn ground nutmeg
  • ¼ cup brown sugar
  • ½ tspn finely ground sea salt
  • 1 cup unsweetened almond milk
  • 1 tblspn coconut oil, melted
  • ½ cup mashed ripe banana (about 1 medium banana)
  • 1 tspn vanilla extract
  • 1 ½ cups grated carrot (about 2 large carrots)

For glaze

  • 1 – 1 ½ cup vegan powdered sugar
  • 1 – 1 ½ tblspn unsweetened almond milk
  • ½ tspn vanilla extract

Method:

  1. Preheat oven to 400 degrees.  Lightly spray muffin tins with cooking spray.
  2. Place raisins in a bowl of hot water and let soak while you prepare other ingredients.
  3. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar, and salt.
  4. Once whisked, add your liquid ingredients: almond milk, coconut oil, mashed banana, and vanilla extract.  Stir well to combine all ingredients.
  5. Drain raisins.  Add them, along with the grated carrot, to the bowl. Gently fold them into the batter so that they are well distributed.
  6. In ¼ cup batches, scoop batter into muffin tins.  Bake for 18-20 minutes, or until a toothpick inserted comes out clean.  Let cool 5 minutes in tins, then remove and place on a wire rack with parchment paper underneath.
  7. To prepare the glaze, combine 1 cup powdered sugar, 1 tablespoon almond milk, and the vanilla extract in a medium bowl.  Beat together well.  Add in additional powdered sugar and milk if needed to achieve the desired consistency.  Note that the glaze will thicken after sitting for a few minutes.
  8. When the cupcakes are nearly cool, drizzle glaze over the top.  Store in an airtight container at room temperature.

Foodie Firsts: My First Vegan ‘Cheesecake’

wooden spoons-001

Foodie Firsts is a Move Eat Create weekly feature focusing on my adventures in the world of food.  Over the course of a few short years, I have transformed from a picky, fearful eater to a curious and open-minded foodie.  In a commitment to continue to expand my culinary experiences, I have started Foodie Firsts.  Each week I will commit to trying something new and sharing that experience with you.  My endeavors may include experimenting with cooking techniques I’ve never tried before, testing a single new ingredient, or drawing upon my creativity to combine foods in ways I never imagined.  Whatever it is, I will eat (or maybe drink) it and share it all with you.  You can decide for yourself whether you, too, would like to try!  Let’s be bold and eat good food!

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Welcome to the inaugural entry in my new weekly series.  I’m excited to continue to push my boundaries with food and cooking and share it all here.  I commit to sharing each adventure, whether it is successful or, well, disastrous.

It pleases me to no end, however, to say that this first post is one of success!  I decided to start off this column big.  I feel like I really went for it this week.

Homemade.  Vegan.  Cheesecake.

partial whole cake pic 2 - edited

I went into this little experiment totally prepared for it to fail.  Not expecting it to, but prepared for the possibility.  Let me give you some history.

I owe a debt of gratitude to Mr. Move Eat Create for introducing me to cheesecake to begin with.  I had never tried it until well into my twenties.  Blasphemy, I know!  Here I was, going through my life, thinking that cheesecake was absurd.  Why on earth would anyone make a cake out of cheese??  What was this horrid concept???  Were people mad????  Mr. Move Eat Create was, because he was a fan.  A big fan.  So he had some; I tried it, and my world was never the same again.

Now, you may think I’m being dramatic (and maybe I am), but it blew me away.  I had never tasted anything like it.  I wanted to devour it all the time.  I tried to restrain myself, but cheesecake was always a wonderful treat.  A rich, decadent reminder of how many things I had yet to taste in my life.

Whole with slice cut out - edited

These days, as you may know, I eat a mostly clean, healthy and plant-based diet, so cheesecake is a very rare item on my plate.  For a while, I’d been tossing around the idea of trying a vegan cheesecake.  I’ve seen several versions featuring vegan cream cheese (which I’m sure are delicious and I WILL try sometime), but, I was feeling sort of . . . ballsy.  I decided to go all out when I came across this recipe for a raw strawberry cream cake at The Veggie Nook.  A soft, creamy cake that mimics the experience of a cheesecake, but totally vegan?  I was in.  No questions asked.

So, as I stated, I was prepared for this to be a fail simply because I’ve never, ever eaten or made anything like it before.  Plus, the crust (which is yummy) is made solely out of almonds, dates, and salt.  The last time I tried to puree dates, I had a bit of a disastrous gooey mess that went quickly to the garbage can.   The recipe indicated a strong food processor would be needed and ours is a fairly small, simple model.  Would it do the job?  And, would my cheesecake-loving boyfriend enjoy this for what it was or would I be eating it all by my lonesome?

Single slice with coulis 5 - edited

I officially declare this foodie first a success!  While this is certainly not going to pass for a traditional cheesecake, it doesn’t need to.  It is delicious in its own right and it does provide a similar experience to feasting on cheesecake.  It’s soft, cool, and creamy.  It strikes a chord between sour/tart (from the lemon juice – a very important element) and sweet (strawberries, dates, vanilla and agave) and the strawberry coulis drizzled on top is fresh and bright.  The process of making this was a breeze, really.  I had to puree in batches (so as to not overwhelm my food processor), but the steps were straightforward and unfussy.  Plus, the possibilities with this are limitless.  Chocolate drizzled on top would be amazing.  I can imagine any berry subbing for the strawberries with success.  Vanilla bean mixed in would be rich and luscious.  Skip the berry layer altogether and do a caramel cream with chopped nuts on top.  Endless possibilities.

Notes & Final Thoughts:

The recipe can be found here:  Raw Strawberry Cream Cake  Whole with side of pan off - edited

Modifications:  The only thing I did differently was to use agave and additional vanilla extract instead of stevia.  I didn’t have any stevia on hand and decided to sub instead of purchasing some.  I doubled the vanilla extract and added agave in 1 tablespoon at a time, tasting as I went.  I found that about ¼ cup was the right amount for me.

Lessons Learned:  Simply because something doesn’t taste just like its inspiration, does not make it a lesser product.  Do I still think traditional cheesecake is delicious?  Of course I do.  But this option is so good and so satisfying that it is more than just a substitute.  Plus, the nutritional components mean a lot to me these days and knowing I can feel really good about the ingredients in this dessert is pretty fantastic.

Plus, I am constantly amazed by the humble cashew.  What can’t this little nut do?  Cashews = food chameleons.

Finally, making this taught me a bit about patience.  I don’t have much of it and when I cook, I like to keep things moving, see results, work on the next component.  The fact that my food processor is small made me have to work cautiously and in small batches.  I was forced to slow down instead of tossing everything in at once.  It actually was quite good for me to experience.  To have it pay off in the end was highly rewarding.

Orange Chocolate Bar(k) with Hazelnuts and Cherries

Have I got something delicious to share today!  Is it a giant cookie sheet-sized chocolate bar?  Or is it chunks of chocolate bark-like candy?  It certainly could be whichever you most fancy, but either way, it makes for a satisfying sweet snack.

chocolate candy pieces 3

I’ve been wanting to make something along these lines for a while and I just kept getting distracted with elaborate recipes to try or old favorites that lure me back to them.  Something this simple just kept getting pushed to the wayside.  It had to happen that way, I guess, but I am a bit sad for it.  I am sad, in fact, for the time I wasted not knowing how wonderful this would turn out to be!

I do realize that some people out there don’t like chocolate.  I understand this to be true, but I will not pretend to understand how it is true.  Chocolate never fails to please me.  I am careful about how much of it I eat, so I don’t get myself too hopped up on sugar, but the nice thing about this is that I find a small portion of really good chocolate will totally satiate my sweet tooth, leaving me content and not yearning for seconds and thirds.   Hooray for reasonably satisfied cravings!

ingredients for chocolate candy

The recipe you see below is delicious, but it is also easily adaptable to your preferences.  If you favor a different type of fruit and/or nut, those tastes could be accommodated with simple substitutions.  Other add-ins I plan to try include: mint extract, quinoa and/or rice puffs, pretzel sticks, dried blueberries, and espresso beans.  The possibilities are wonderfully endless!

Plus, given that this is candy that YOU make yourself, it’s candy that you can make to be as real and natural as YOU like – no artificial or processed ingredients need be present in this chocolate bar(k).  That is candy worth getting excited about!  A further note about this – you can obviously use whatever chocolate you prefer.  I used Enjoy Life Mega Chunks because I’m a big fan of Enjoy Life products.  These mega chunks are vegan and non-GMO verified, made from simple, pure ingredients.  This is my personal opinion and not given under any type of prompting from the company – I’m quite certain they have no idea who I am!  They also make other tasty items, like Plentils (YUUUMMM) that are suitable to vegans and those who eat gluten-free.

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Orange Chocolate Bar(k) with Hazelnuts and Cherries  hazelnuts 2

 

Ingredients:

10 oz chocolate chips/chunks or chopped chocolate bars of your choice (I used Enjoy Life Mega Chunks)

The zest of one medium orange

2 oz raw hazelnuts, chopped

1/3 cup dried unsweetened cherries, chopped small

Directions:

  1. Prepare a cookie sheet by covering it with a piece of wax paper.  Set aside.
  2. Place a metal bowl over a pot filled with about 1-inch of water (or use a double boiler if you have one).  Pour chocolate into bowl and turn on heat to medium. Stir chocolate frequently as it starts to melt over the heat, being careful to keep heat moderate and chocolate moving so as not to burn.
  3. As chocolate begins to melt, pour in the orange zest and mix well to incorporate.  Continue stirring until chocolate is completely melted.  Remove from heat.
  4. Stir in half of the chopped nuts and half of the chopped cherries.  Mix well.
  5. Pour chocolate onto the prepared cookie sheet.  Use a spoon or spatula to spread chocolate out evenly over the cookie sheet.  Sprinkle remaining nuts and cherries over the top of the chocolate.
  6. Place uncovered in the refrigerator for approximately 2 hours, or until the chocolate is set.  Cut into bars or break into chunks as desired.  Chocolate can be stored for several days in an airtight container in the refrigerator or at room temperature.

 

Recipe: Bundt Cake with Apples and Fall Spices

I am such a sucker for fall baked goods.  Cinnamon.  Vanilla.  Warm spices.  Apples.  My stomach gets all rumbly just thinking about these flavors.  I mean, seriously folks, throw some cinnamon-vanilla anything at me and I’ll be your friend.

Go ahead.

Try it.

Please.

This cake definitely satisfies my fall-flavor lust.  The spices are warm and comforting and the texture is dense, but soft and studded with bits of apples.  You could certainly put a glaze or icing on this cake if you like, as the original inspiration recipe does, but I didn’t particularly feel like it needed it to suit my tastes.  I ate it just as it with a lovely dusting of powdered sugar on top and thought it hit the right note.  I do wish I had another slice left, because I suspect that a drizzle of honey or agave drizzled on individual portions would actually be quite delicious, too.

I guess I’ll have to make another one to test that theory.

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Bundt Cake with Fall Spices and Bananas

Adapted from Averie Cooks

Makes one cake

 

Ingredients

  • ¼ cup coconut spread/oil or Earth Balance, melted (or butter, if you like)
  • ¼ cup unsweetened applesauce
  • 6 oz non-fat plain Greek yogurt (I used Fage)
  • 2 tblspns egg replacer + 6 tblspns water (or 2 large eggs, if you prefer)
  • ½ cup turbinado/raw sugar
  • ½ cup light brown sugar
  • 1 tblspn vanilla extract
  • ½ tspn cinnamon
  • ¼ tspn ground ginger
  • ¼ tspn pumpkin pie spice
  • ¼ tspn nutmeg
  • 1/8 tspn ground cloves (optional)
  • 2 med-large mashed ripe bananas
  • 1 medium apple, diced (I used a semi-tart green variety)
  • 2 cups white whole wheat flour
  • 1 ½ tspn baking soda
  • ½ tspn salt
  • Powdered sugar for dusting

Directions

  1. Preheat your oven to 350 degrees.  Coat bundt pan with cooking spray.
  2. In a large bowl, combine flour, baking soda and salt.  Toss with a whisk or fork until well combined.
  3. In a medium bowl, combine melted coconut spread/oil (or Earth Balance or butter), applesauce, yogurt, egg replacer with water, sugars, vanilla extract and all spices.  Whisk all these ingredients until smooth and well-combined.  Stir in mashed bananas and follow by gently stirring in the diced apples.
  4. Create a well in the center of the dry mixture.  Pour wet ingredient into the well and stir just until all ingredients are incorporated.
  5. Pour batter into your prepared bundt pan.  Bake for approximately 40-43 minutes, until golden and a toothpick inserted comes out clean.
  6. Allow to cool in pan for 5 minutes.  Invert and remove cake to cool completely on a wire rack.
  7. Dust with powdered sugar (I used a  vegan version) if you like.