How about a peek into Google's secret X lab? (Think smart refrigerators that order from the grocery store automatically when you run out of something!)
If Google labs aren't your thing, maybe The Jersey Shore is? Well, if it is, you should be aware that it might be promoting cyberbullying...not to put a damper on your morning.
OK, if those two news items didn't make your eyelids open just a tad wider, this one will. Social media! Whoo hoo, we all love it. We love it so much we're on it 24 hours a day. (Anyone else dream about Twitter?) So it comes as no surprise that one third of users polled admit to using Facebook and other social media sites during office hours.
Are you still sleeping? Then we have only one option: To force feed you some delicious blueberry coffee cake. Oh, you're a vegan? No problem. It's animal-product-free. You can't eat gluten? I'm sorry. That's terrible. I don't know how you survive without bread. But, guess what! This blueberry coffee cake is gluten-free too!
Vegan, Gluten-Free Blueberry Coffee Cake
2 1/2 cups gluten-free flour blend (*my recipe follows)
3 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup soy milk
3 T. canola oil
1 T. apple cider vinegar
1/2 t. vanilla extract
3 T. egg replacer mixed with 1/4 cup warm water
2 cups fresh blueberries, divided
For the topping:
3/4 cup brown sugar
1/2 cup gluten-free flour blend
as much cinnamon as you want
2 T. cold vegan "butter" (I use Earth Balance)
This recipe is based on this one I found on about.com, but I made it vegan and gluten-free with my personal recipe for gluten-free flour. So, the directions are essentially the same:
Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with a tiny bit of the vegan butter.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed.
Combine the egg replacer mixture in a third bowl. Now add the wet ingredients and the egg replacer mixture to the dry, mixing until just combined (do not overmix). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed.
Combine the egg replacer mixture in a third bowl. Now add the wet ingredients and the egg replacer mixture to the dry, mixing until just combined (do not overmix). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
In a small mixing bowl, mix together the brown sugar, flour and cinnamon. Using a pastry cutter, fork, or your fingers, cut in the pieces of vegan butter apart and into the batter until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake.
Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake to cool.
*My recipe for Gluten Free flour
Makes 3 cups!
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup arrowroot
1 teaspoon xanthan gum
Enjoy!
Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake to cool.
*My recipe for Gluten Free flour
Makes 3 cups!
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup arrowroot
1 teaspoon xanthan gum
Enjoy!
Leave a comment