HOLIDAYS | 63 Preheat the oven to 170°C. Cut a piece of baking parchment to fit the bottom of large loaf pan. Lightly oil the sides. Or lightly oil a 22 cm square or round cake pan. For a flax "egg," combine the ground flaxseed with the water in a small bowl, stir well, and set aside. Combine the flour, baking powder, baking soda, cinnamon, ginger, and cloves in a mixing bowl and stir until completely blended. Combine the agave and/or maple syrup, applesauce, oil, vanilla, and flax mixture; make a well in the center of the dry ingredients and pour in. Stir together until the wet and dry ingredients are thoroughly combined. Use a wire whisk for best results. Stir in the raisins. Pour the batter into the loaf pan and sprinkle the almonds evenly over the top. Bake for 40 to 45 minutes, or until a knife inserted in the center of the loaf tests clean. Take care not to overbake. Allow the cake to cool completely to room temperature. The cake is tender, so don't cut while warm. Use a knife to go around the sides of the loaf to loosen if need be, and then carefully remove it from the pan by tipping it into your hand, then setting on a platter. Make sure to peel away the parchment if it sticks to the cake. Once cool, cut the loaf into 12 slices to serve. POTATO LATKES https://www.cookshideout.com/ Prep Time: 20 minutes LATKES 8 medium potatoes, peeled 2 medium onions ¼ cup all-purpose flour 2 tsp baking powder 4 Tbs parsley, finely chopped Salt and pepper to taste Vegetable oil for frying Serve with applesauce or vegan yoghurt Grate potato and onion using the large holes on the grater or food processor. Place the grated veggies in a colander that is in turn placed on a plate or bowl to catch the excess liquid. Use your hands to squeeze as much as liquid as you can from the grated potato & onions. Collect the drained liquid and let it stand for a Serves: 24 latkes
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