Hi Everyone!
At long last! Here is the recipe I promised you from Lindsay Nixon's newest cookbook, "Happy Herbivore Abroad." I haven't made this one yet myself, but it is definitely on my "To Do SOON!" list! And I have not yet made a recipe from Lindsay's books that my family doesn't love, and I have all three of her books!
And just a reminder--please consider using this link for any Amazon shopping that you do both for Christmas and afterwards. It will not add anything to your cost for purchases, but Amazon will give a donation to Children's Hemiplegia and Stroke Association (CHASA), a nonprofit that supports disabled children and their families. Thank you!
http://www.chasa.org/you-can-help/amazon-fundraiser/
Anyway, here's the recipe--enjoy!
~Susan
Blueberry Bundt Cake
Pronunciation
tip
Bundkuchen sounds
like “boondt-ku-hun” and Gugelhupf
sounds like “google-hopf.”
The
English word “bundt” is derived from the German Bundkuchen, also called
Gugelhupf, a ring-shaped cake originating in southern Germany, Austria, and
Switzerland.
Serves 12
2
c white whole-wheat flour
1
tsp baking powder
½
tsp baking soda
½
c raw sugar
1
c nondairy milk
¼
c unsweetened applesauce
1
c frozen blueberries
Icing
1
c powdered sugar
1
tsp orange juice
1
tbsp orange zest
nondairy
milk, as needed
Preheat
oven to 350°F. Grease a bundt pan and set aside. In a mixing bowl, combine
flour, baking powder, baking soda, and sugar. Add
nondairy milk and applesauce, then stir until just combined. Stir in
blueberries. Pour batter into prepared pan and bake 25–40 minutes, until a
toothpick inserted in the middle comes out clean. Meanwhile, make icing. In a
small bowl, whisk powdered sugar with orange juice, zest, and nondairy milk as
necessary until a runny glaze forms. Spoon glaze over warm cake and let run
down the sides.
Chef’s Note: If you don’t have a bundt pan, a
square 8- or 9-inch pan will work, but you will need to adjust baking time
accordingly.
Per slice (no icing): Calories 112, Total Fat 0.6g, Carbohydrates
25g, Fiber 2.4g , Sugars 10.7g, Protein
2.8g
Icing (per tbsp): Calories 60 , Total Fat 0g, Carbohydrates
15.2g, Fiber 0g, Sugars 14.7g, Protein 0g
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