Crumble Cake Squares

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This recipe is from the cookbook "Tasty Vegan Delights" by Gloria Lawson and Debbie Puffer available through the Adventist Book Center at http://www.adventistbookcenter.com/Detail.tpl?sku=0828015651.

Difficulty: Medium - experience needed
Serves: 24

Preparation time:
Cooking time:

Dietary guidance: v v d 

Tags: dessert · vegetarian · vegan ·

Ingredients

Blend in blender till creamy;
1 c. raw almonds, with skins
1 cup water

Pour it into a mixing bowl and add;
1/2 c. water
1 TBSP vanilla
2/3 c. honey
1/3 cup maple syrup
1 tsp salt
4 1/2 cups quick oats
1/4 c. whole-wheat flour
1 cup raisins, washed

Mix well. Transfer to an oiled (or sprayed) and floured cake pan. Set it aside while you make the crumb mixture.

Crumb Mixture:
Mix well in a mixing bowl;
1/2 cup whole-wheat pastry flour
1 3/4 cups quick oats
1/2 cups chopped pecans
1/4 tsp salt

Emulsify in cup:
1 TBSP almond butter
1/2 cup apple juice concentrate
1/3 cup maple syrup

Add the liquid to the flour mixture. Mix well. Spread evenly over the batter in the cake pan. Bake at 375 degrees for 35-45 minutes. Make fruit topping.

Fruit Topping:
Combine in a saucepan and bring to boil over medium heat;
3 cups frozen, sliced straberries
4 cups apple juice
2 TBSP honey

Mix in a small cup and add to the fruit;
1/3 cup apple juice
3 TBSP cornstarch

Continue cooking until sauce thickens. Spread on the top of a piece of the cooked cake after it has cooled enought to cut. Serve with a doolop of Delicious "Whipped Cream".

Method

See above.

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