Jami Dubya (mellowgolden) wrote in vegancooking,
Jami Dubya
mellowgolden
vegancooking

In keeping with today's apples-for-breakfast theme...

This recipe is loosely based on one from the Better Homes & Gardens New Cook Book circa 1996. I veganized, made some substitutions, and decided to jazz it up with some Chinese five-spice powder, an anisey mixture that I've really enjoyed pairing with apples and cinnamon lately.
I like to cut the sugar in baking by substituting a xylitol-based product called Sweet Fiber that I found at Big Lots, of all places. But you can easily just use more sugar or your sweetener of choice.
This stuff is low-fat, fiber-filled, but mostly DELICIOUS! It reminded me of a classy apple fritter, without all the grease!



Apple-Almond Coffee Cake

2/3 cup unbleached flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. Chinese five-spice powder
1/4 tsp. salt

2 small apples
1 tbsp. ground flaxseed
3 tbsp. warm water
1/2 granulated sugar
1/4 cup xylitol-based sweetener (or just use more sugar)
1/4 cup sliced almonds, crushed slightly
1/4 cup applesauce
1/4 tsp. almond extract

Topping:
1/4 cup packed dark brown sugar
2 tbsp. whole wheat flour
1/2 tsp. cinnamon
1/8 tsp. Chinese five-spice powder
1 tbsp. dairy-free margarine
1/4 cup sliced almonds, slightly crushed


Preheat the oven to 350. Grease a 9-inch round baking pan and set aside. Combine the flaxseeds and water in a small bowl and set aside. In a medium bowl, stir together the dry ingredients (flour through salt).

Core the apples and chop them finely. In another, larger bowl, combine the wet ingredients (apples through extract).

Now set all those bowls aside and make the topping: stir together the sugar, flour and spices in another small bowl. Cut in the margarine with a fork, then stir in the almonds.

Add the dry mix to the wet mix and stir to combine. The batter will be thick and sticky. Spread it in your prepared pan and sprinkle with the topping.
Bake for 30 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes (now is the perfect time to make a pot of chai!) and serve warm.
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