'Neep Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
¼ cup soft vegan margarine½ cup well-stirred tahini1 tsp vanilla⅔ cup brown sugar, packed1 cup unsweetened plain non-dairy milk (I used cashew, since that’s what I drink)1 tsp lemon juice1 cup cooked, mashed, cold turnip 1 tsp cinnamon½ tsp nutmeg½ tsp allspice¼ tsp cardamom¼ tsp salt2 ½ cups whole wheat pastry flour2 tsp baking soda1 tsp baking powder¼ cup sesame seeds¼ cup diced dates2 tbsp raw sugar, for topping
Preheat oven to 350F. Line 14 muffin cups with cupcake papers.
Cream margarine, tahini, vanilla and sugar until well combined
Add milk, lemon juice and turnip, mixing well.
Add the spices and salt, mixing to blend, then add the flour, baking soda, baking powder and sesame seeds. Beat well.
Fold in the dates.
Portion into the muffin cups and sprinkle with sugar.
Bake in preheated oven for 25-30 minutes until they test done.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Cream margarine, tahini, vanilla and sugar until well combined
Add milk, lemon juice and turnip, mixing well.
Add the spices and salt, mixing to blend, then add the flour, baking soda, baking powder and sesame seeds. Beat well.
Fold in the dates.
Portion into the muffin cups and sprinkle with sugar.
Bake in preheated oven for 25-30 minutes until they test done.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 224.7
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 59.1 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
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