Rosh Hashanah / New year’s cup cakes

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It’s Rosh Hashanah (Jewish New Year) starting this Sunday night. Food wise, this traditionally involves (among other round foods), a big, round, honey cake, which is neither vegan or gluten free.

Here is my take on my mum’s traditional (and much loved) version. I suspect people will try mine too though…..since they seem ever curious as to how whole food vegan things can actually taste good!

DRY INGREDIENTS

  • 2.5 cups oats (if you can’t do oats you could probably sub in buckwheat flour or other gluten free flour – let me know how it works though as I haven’t tried it yet)
  • 2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1 teaspoon mixed spice
  • 1 cup boiling water
  • 2 tablespoons cocoa
  • 4 teaspoons baking powder

WET INGREDIENTS

  • 1 3/4 cups date syrup (about 1 cup dates soaked in boiling water and blended)….or just use maple or rice malt syrup if you prefer.
  • 3/4 cup coconut butter (I used fresh home made coconut butter which I made from dessicated coconut but you could use regular one melted although I would tend to reduce quantity and replace liquid with a bit of extra water or non dairy milk)…you could choose to use rice bran oil and it would likely be fine too.
  • 1 teaspoon vanilla (optional)
  • 2 tablespoons vinegar (I used home made Apple Cider vinegar but regular would be fine)
  • 1 cup boiling water

METHOD

  1. Preheat oven to 160-170 degrees.
  2. Line standard muffin tins (made about 18) with patty pans.
  3. Put dry ingredients in food processor and blitz until flour like consistency.
  4. Add wet ingredients and blend to a thick batter.
  5. Fill patty pan’s about 1/2 – 2/3 way up the tins.
  6. Bake 15-20 mins until skewer comes out clean.
  7. Cool on rack.

Note: May be frozen for later use.

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