Coffee cake makes a great breakfast: substantial without being overly complicated. Add some fruit, and it can be healthy enough, too. Or at least I can be convinced it is. This recipe is adapated from The Joy of Vegan Baking by Colleen Patrick-Goudreau.
3/4 cup flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup chopped walnuts
1/3 cup Earth Balance butter, melted
1 cup flour
1/2 cup evaporated cane juice sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup soymilk
1/3 cup canola oil
1 tablespoon vinegar
1 cup blueberries
Preheat oven to 350 degrees. Grease 9-inch baking dish. In a small bowl, combine flour, sugar, cinnamon, ginger, salt and walnuts. Pour in melted butter and mix into a crumble. In a large bowl, mix the dry ingredients. In a separate bowl, blend the wet ingredients. Add the wet ingredients to the dry ingredients and blend. Pour batter in prepared pan. Sprinkle with blueberries. Cover with layer of crumble topping. Bake for 35 to 40 minutes at 350 degrees.
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