So I may not have baked dessert, but I did bake anadama bread and muffins this week. I love baking in cast-iron.
Modified from Claessens, Sharon, “Martha’s Molasses Anadama Muffins,” in The One-Day-at-a-Time Low-Fat Cookbook (New York: Berkley Publishing Group, 1996), 238.
1 tablespoon coconut oil or vegan margarine (if baking in cast iron)
1 cup non-dairy milk
1 teaspoon white wine vinegar
1/2 cup brown rice or sticky rice flour
1/2 cup sorghum flour
1 cup stone-ground yellow cornmeal
1/2 teaspoon xanthan gum
2 tablespoons Sucanat
2 teaspoons baking powder
1/2 teaspoon baking soda
dash of sea salt
1 teaspoon nutmeg (I used apple pie spice since I was out of nutmeg)
1/4 cup water
1 tablespoon ground flaxseed
3 tablespoons canola oil
3 tablespoons molasses
Preheat the oven to 425 degrees Fahrenheit. If baking in a 10-inch cast iron skillet, add the margarine to the skillet and place in the oven to preheat. If baking in a 12-well muffin tin, paper or grease the wells. In a large measuring cup, add the vinegar to the non-dairy milk and set aside.
In a large bowl, whisk together the dry ingredients. Add the water, flaxseed, oil, and molasses to the non-dairy “buttermilk” and mix well. Add dry to wet and stir until just combined. Remove the cast iron skillet from the oven, if using. Transfer to pan of choice. Bake for 20 minutes or until bread passes the toothpick test, has cracked on top, and springs back when touched. Let cool in the pan for five minutes then remove to or invert on a rack to cool completely.
This recipe doubles well; I made “protest muffins” for Slutwalk D.C. a la my friend Lady Alefwynn’s daughter’s idea. The muffins were a hit amongst the rally-ers this morning.
Can’t end injustice on an empty stomach!