November 7th, 2009


vegan cupcakes

hello all,

i have a question about VEGAN CUPCAKES

i enjoy cooking, but i know NOTHING about baking. i've recently started making a dozen cupcakes a week, but with my last batch of chocolate cupcakes i noticed that the longer that sat around the more the oilier they seemed to get. as if the canola oil was seeping out of them or something. it didn't happen until they were a day or too old and we finally ate them all after about 4 days. they just got kind of gross b/c of it. i've never noticed this happening on dairy cupcakes. any vegan bakers out there know whats up with my cupcakes?
Nerdom  - procastinating

Granola of yum



500gr untreated oatmeal
200gr sunflower seeds
200gr of sesame
200gr peeled, sliced almonds
200gr of various dry fruits of your choice
500gr of puffed wheat
1/2 cup of canola oil
1 cup of date/carob syrup

stir-fry the oatmeal for 5-10 minutes with the silan and oil until the juices are bubbling and all the oatmeal is fully coated in the mix. Spread the oatmeal onto a flat oven pan and place in the oven for 10-20 minutes in full heat while stirring every couple of minutes or so.
When the oatmeal starts to gain a brownish-golden color, remove from oven, add the rest of the ingredients and mix.