Cakes

Gluten-Free Vegan Lemon Blueberry Cake

52
8
For the cake:
8 tablespoons coconut oil (or sub olive or vegetable oil)
200 ml (4/5 cup) milk, any kind
Juice of 1 lemon*
Zest of 1 lemon
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
Pinch of salt
150 g (1 1/4 cup) ground almonds
150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
2 teaspoons baking power (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda
100 g (3.5oz) fresh blueberries
For the frosting
400 g (14oz) tin coconut milk**
Juice of 1/2 lemon
2 tablespoons maple syrup (or sub any other sweetener)
1/2 teaspoon vanilla extract
To decorate:
150 g (5oz) fresh blueberries
http://www.rhiansrecipes.com/2017/05/31/gluten-free-vegan-lemon-blueberry-cake/
See the full directions on my site
Nutritions

Calories
22778

Sodium
11497mg
479% DV

Fat
502g
772% DV

Protein
754g
1508% DV

Carbs
3691g
1255% DV

Fiber
324g
1297% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV