Low Fat Vegan Cooking

Raspberry Teacakes

Raspberry Teacakes

My mother sent me a card by Real Musgrave with a picture of a very cute gargoyle sitting on a chair. The caption is “Gargoyle Hoping for Raspberry Teacakes”. Well, I thought a lot about those teacakes. What would they taste like, that a gargoyle would like? After years of experimentation, i found exactly what they taste like. Maybe you, too, have been hoping for raspberry teacakes.

Makes 9 servings
Preparation about 45 minutes
Can be made ahead
Freezes well

2 T. almonds, slivered or whole, chopped, or almond meal
1 ½ c. raspberries, fresh or frozen
¼ c. vegan sugar (raw sugar is fine)
1 c. whole wheat flour
6 T. vegan sugar (raw sugar is fine)
¾ t. Ener-G egg replacer
¼ t. salt (optional)
2 T. c. almond butter
⅜ t. baking powder
¼ c. vegan milk
½ t. vanilla extract

Use a 9 inch non-stick springform pan, or small individual pie pans, or a regular pie pan or 8 x 8 inch square baking pan. If the pan(s) you choose is/are not non-stick, you will have to oil it/them a bit.

Preheat oven to 350°.

Cook raspberries and ¼ c. sugar for about 5 minutes, until juice is released and sugar melted. Or, you can use raspberry jam or spread. I’ve used a raspberry spread sweetened with fruit juice, and it was good, too.

Grind almonds in a coffee/spice grinder, if you have one, or try a food processor or blender. You want a meal, not a paste. You may have to grind more almonds than you need for this recipe if you use one of the latter two devices. You can also buy almond meal ready-made. Set aside.

Combine flour, 3 T. vegan sugar, and optional salt in large bowl. Cut in almond butter.

Reserve ¼ c. of this mix.

With the remaining mix of flour, sugar, and salt, mix in the egg replacer, almond meal and baking powder.

Mix in the vegan milk and vanilla.

Spread half the dough in the bottom of your pan or pans. This will be the crust. Bake 10 minutes. It will still be doughy.

Remove crust from the oven. Spread evenly with cooked raspberries. Drop the remaining dough with a teaspoon onto the raspberries. Sprinkle with the reserved flour mix.

Bake 25 minutes until light brown and toothpick comes out clean. The raspberries will leak onto the topping and make a nice pattern.

Cool.

Adapted from Raspberry Tea Cake by the Editors of Publications International, Ltd.

Nutritional information – not guaranteed to be accurate:
Per Serving – 142 calories/3.2 g protein (9%)/3 g fat (19%)