But I'm back today and I have a recipe tailored to diabetic vegans out there... Blueberry Coffee Cake.
OK... here we go.
Dry Ingredients:
1 cup old fashioned oats
1 cup whole wheat flour
1/2 cup stevia powder
2 tsp baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon Ener-G Egg Replacer
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cup fresh or frozen blueberries (thaw frozen blueberries after measuring - 1 minute in the microwave should do it.)
Wet Ingredients: 1/2 cup unsweetened almond, soy or coconut milk
1 tablespoon lemon juice
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 tablespoon canola or sesame oil
Topping:
2 tablespoons stevia powder
1/2 teaspoon cinnamon
Preheat the oven to 350 F. Lightly spray or wipe the bottom and sides of a 9-inch baking pan with cooking spray.
Put the oats into a blender and grind until they are a fine oat flour. Mix the oat flour with the other dry ingredients. Stir in 1/4 cup of the blueberries.
Put the remaining cup blueberries into a blender or food processor with the water. Pulse (quickly turn on and off) to coarsely chop the blueberries, but do not completely puree.
Make a well in the center of the dry ingredients and pour in blueberry mixture and other wet ingredients. Stir until moistened and completely combined, but don't over-mix.
Pour into the prepared pan (batter will be quite thick). Mix together the sugar and cinnamon topping, and sprinkle it over the top.
Bake for 25-35 minutes, until a toothpick or fork inserted in the middle comes out clean. Allow to cool.
You'll really like it and it will be pretty safe for any diabetic Vegan on my block!
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