cinnamon crunch coffee cake.


I have been looking for a reason to make this coffee cake from vegan brunch, since I bought the book a few years ago. I specifically stayed away from it beause I knew if I was left with this in my house, I would EAT IT ALL. I definitely have a soft spot for cinnamon crunch cakes. I was headed to a clothing exchnage with a pot luck brunch so I knew this would be the perfect thing to bring. It made just enough, and was a hit! There are all kinds of variations in the book, and I’m definitely looking forward to trying them all.

The recipe is:
1 cup flour
1/3 cup brown sugar
1 tspn ground cinnamon
1/4 tspn ground nutmeg
1/4 cup canola oil

3/4 cup almond or soy milk
1 tspn apple cider vinegar
1/3 cup sugar
1/2 cup oil
1 tspn vanilla
1 1/4 cup flour
2 tspns baking powder1/2 tspn salt

Preheat oven to 375. Grease an 8 inch round springform pan (or a 8×8 baking pan). Combine the milk and the apple cider vinegar and allow to curdle. Begin preparing the topping while this is happening.

In a small mixing bowl, mix together flour, sugar and spices. Drizzle the oil by the tablespoonful or so; use your fingers to mix it up really good, until it all turns into a crumb like mixture. Now its time to make the cake.

In a large mixing bowl, mix together the milk mixture, sugar, canola oil, and vanilla. Sift in the flour, baking powder and salt and mix until smooth. Pour the cake batter into the prepared pan and evenly sprinkle the crumb mixture on top, patting it down just a bit.
Bake for 35-40 minutes, until a knife inserted comes out clean.

310. sweet potato and brussel sprout hash with chipotle seitan.

This is sort of my take on a few recipes mashed into one and a way to use up some ingredients I had on hand.
The chipotle sausages: This is my first time having luck steaming seitan.
The hash: I made sure to cook everything nice and long so everything had a chance to get well done and crispy.At the very end I threw in some israeli couscous to give it add some grain/texture to it.

The recipe for the chipotle sausage: (original recipe here)

  • ¾ C. Vital Wheat Gluten
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dried Chipotle Flakes
  • ½ tsp. Smoked Paprika
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼-1/2 tsp. Chili Powder
  • ¼ tsp. Ground Cumin
  • ¼ C. refried beans (or any beans you have on hand)
  • ⅔ C. Vegetable Broth
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Soy Sauce
  • ½ Tbsp. Olive Oil
  • ½ Tbsp. Liquid Smoke
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, blend wet ingredients with the beans together until completely liquified.
  2. Stir the wet mixture into the dry until the vital wheat gluten soaks all of the liquid up.
  3. Knead the dough for 2-3 minutes and roll it into a log-type shape, about 10” long and 1” in diameter. Cut it into three pieces and roll out some aluminum foil, tear the foil into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  4. Once you are done with those take a large pot with a steamer basket and water, or stacking steamer baskets, and place the foil wrapped sausages into the pot and cover with lid. Have the water boiling/steaming over medium heat for 20 minutes.
  5. Once the sausages are pretty firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and set them on a plate to cool while you prep the hash.

    HASH ingredients
    sweet potato, diced small
    1 onion, diced
    6 brussel sprouts, cut finely
    2 cloves garlic
    1 tspn chili powder
    1/2 tspn cumin
    1 tspn coconut oil
    salt and pepper

    Heat the oil in the pan. add the onion and the sweet potato. Cook until almost ready, then add the brussel sprouts, garlic, the seitan, and the seasonings Cook until well done.

    I threw some israeli couscous in at the very end.

309. gingerbread waffles.

Since toddlers ignore the time change, we are all up extra early over here. That only means we should use that time to make some waffles this morning.

Milo was pretty stoked at the idea of gingerbread waffles. He thinks there are gingerbread cookies in the waffles. These are a great for autumn/winter breakfasts!

The recipe is from vegan brunch.
Heres my version:

2 cups almond milk
1 tpsn apple cider vinegar
2 T oil
1/4 cup molasses
1/2 cup brown sugar
1 tspn vanilla
1 tpsn ground ginger
2 1/4 cup flour
2 tspn baking powder
1 1/2 tspn cinnamon

Mix the almond milk, vinegar, oil, molasses, brown sugar and vanilla together until incorporated. Add the dry ingredients and mix until combined. Cook according to your waffle iron instructions and enjoy!

204. zuchinni bread.

Im up to my ears in zuchinni, as I mentioned before, so I made some zuchinni bread based on this recipe. It appealed to me since it didnt use much white flour, had no oil, and was low in sugar….and I’m a sucker for anything with a struesel topping. I added raisins, which is something I don’t normally do, and it was good, but I think I will add some chocolate chips next time. Kind of defeats the purpose of being healthy though I guess….

Here is my variation

  • 1 1/4 cup spelt flour
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/3 cup raisins
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
  • 1 & 1/4 cup shredded zucchini (leave skin on), packed
  • 1 tbsp pure maple syrup
  • 1 & 1/4 cups almond milk
  • Cinnamon Streusel topping: 2 tsp non-dairy margarine/butter, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon


    1. Preheat oven to 400F. Mix the flax egg and set aside. Oil a regular-sized loaf pan.

    2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, sugar, raisins).

    3. In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, maple syrup, milk).

    4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.

    5. Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 37-40 minutes at 400F or until toothpick comes out clean and the loaf gently springs back when pressed.