Egg Free Milk Free Coffee Raisin Recipes

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
• In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

Steps:

• Toss raisins with 1 tablespoon flour; set aside. In bread machine pan, place the coffee, oil, egg, salt, sugar, spices, yeast and remaining flour in order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the raisins.

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9x13-inch pan.
• Sift together the flour, baking soda and baking powder.
• Set aside.
• In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
• Bring to a boil, remove from heat and set aside to cool to room temperature.
• (A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
• Stir in flour mixture until well combined.
• Pour into a 9x13-inch pan.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
• Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
• A good way around this is to use parchment paper, but we don't get that here, so I just cut the "brownies" in the pan; it's a pretty messy job, but gives you all the more crumbs to pick at!
• Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!