MUFFINS, CAKES, AND BROWNIES 3

Brownie Cake
2/3 c. whole wheat pastry flour 1 Tbsp. Roma
½ tsp. salt ¾ c. soy milk
1/3 c. evaporated cane juice 1/3 c. honey
1 c. nuts, chopped 1 tsp. vanilla
½ c. carob powder 1 Tbsp. Ener-G baking powder
Preheat oven to 350 degrees. Lecithin/oil 8” x 8” baking dish. Mix all dry ingredients
together in a mixing bowl. Add soy milk, honey and vanilla. Mix again. Quickly add
calcium/citric acid, mix thoroughly, and immediately scrape into baking dish. Bake for
approximately 30-35 minutes.

Pumpkin Cake
2 c. whole wheat pastry flour 2 c. date pieces
1 c. whole rye flour 1 c. honey
1 c. soy flour 1 Tbs. maple flavor
1 tsp. salt 1 c. canola oil
1 tsp. coriander 3 2/3 - 4 c. cooked pumpkin,
1 tsp. cardamom mashed
1 c. evaporated cane juice 4 Tbs. Ener-G baking powder
1 c. nuts or seeds
Stir together dry ingredients. Blend honey, maple, and oil and add to pumpkin. Stir wet
ingredients into dry. Mix thoroughly and then add calcium/citric acid, stirring it in
quickly. Immediately pour into lecithin/oiled baking pans and bake in preheated oven at
350 degrees for approximately 45 minutes or until done.

Pineapple Upside Down Cake

2 Tbsp. Florida Crystals or honey ¼ tsp. salt
1/3 c. pineapple juice ¾ c. Florida Crystals or honey
1 Tbsp. oil 2/3 c. soy milk
8 slices pineapple (canned or fresh) 2 Tbsp. oil
1 ½ c. whole wheat pastry flour 2 tsp. vanilla
¼ tsp. coriander 1 ½ Tbsp. Ener-G baking powder
Combine first 3 ingredients in a small saucepan and bring to a boil. Remove from heat
and pour into a sprayed 8” x 8” baking dish. Cut pineapple slices in half and arrange on
bottom of pan. Preheat oven to 350 degrees. Stir remaining ingredients except Ener-G
baking powder together to make a batter. Add Ener-G baking powder and mix
thoroughly with batter. Working quickly pour batter in pan and place in hot oven. Bake
for 30-35 minutes. Cool in pan a few minutes. Run a knife around the edge. Place
platter over pan and invert cake, spooning out sauce left in pan. Cool, cut into 8 squares.