ingredients:
- 1 cup yellow corn meal flour
- 1 cup gluten free buckwheat flour
- 1/4 cup organic honey (I'm vegan, but I DO eat honey. Guess you can call that a BEEgan.)
- 1 1/2 cup fresh squeezed orange juice
- 1 cup organic apple juice
- 2 cups melted Earth Balance soy free natural vegan buttery spread
execution:
- preheat oven to 350 degrees
- mix flours thoroughly with the honey, juices, and vegan butter
- pour batter into greased nonstick angel food pan
- bake in oven for 25 minutes
- remove and let sit and cool for 10 minutes
- slice and serve warm with a chilled glass of almond milk
A subtle not-too-sweet dessert that has a great texture and mild flavor. I was inspired by Grandma who loves the taste of foods like this. And to put it bluntly, if Grandma likes it, YOU will like it, too!
helpful links to products I use:
looks so moist!
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