Name: Blackberry Lemon Tea Cakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups whole wheat pastry flour; ½ cup Sucanat; 1½ tsp baking powder; 1 tsp grated lemon zest; ½ cup plain soy yogurt; 1 cup nondairy milk; 1 Tbsp lemon juice; 2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water); 1 cup blackberries; 2 Tbsp unsweetened reduced fat coconut (optional)

Recipes » Desserts » Blackberry Lemon Tea Cakes

By LeAnne Campbell, PhD

(1)

These tea cakes are delicious served at breakfast.

Prep: 10 mins Cook: 45 mins Total: 55 mins Yield: 1 dozen

Ingredients

2 cups whole wheat pastry flour
½ cup Sucanat
1½ tsp baking powder
1 tsp grated lemon zest
½ cup plain soy yogurt
1 cup nondairy milk
1 Tbsp lemon juice
2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water)
1 cup blackberries
2 Tbsp unsweetened reduced fat coconut (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 350 degrees F.
2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan).
3. Combine flour, Sucanat, baking powder, and zest in a medium bowl.
4. Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl.
5. Pour the wet mixture into the dry mixture and stir until just moistened.
6. Gently fold in the blackberries.
7. Spoon mixture evenly into the prepared muffin cups.
8. Sprinkle coconut over the tops for decoration (optional).
9. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.