Lf Banana Bread
INGREDIENTS:
3 lg Tart Apples; Peel, Core,,
-Finely Chopped
1/4 c Water
1/4 c Light Brown Sugar
1 ts Cinnamon
2/3 c Whole Wheat Pastry Flour
3 tb Cornstarch
1/4 ts Salt
1 sm Banana
1 c Soy Milk
Oil; For Brushing
3 lg Tart Apples; Peel, Core,,
-Finely Chopped
1/4 c Water
1/4 c Light Brown Sugar
1 ts Cinnamon
2/3 c Whole Wheat Pastry Flour
3 tb Cornstarch
1/4 ts Salt
1 sm Banana
1 c Soy Milk
Oil; For Brushing
Jewish
Blintzes are thin pancakes traditionally made with eggs and flour and stuffed with cheese, potatoes or fruit. In this vegan version the eggs have been replaced with cornstarch and banana to make a lighter version of an old Ashkenazi favorite.
In a med saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 min, until apples are tender. Set mixture aside to cool.
Preheat oven to 350 deg F. In a med bowl, sift together flour cornstarch, and salt; set aside.
In a food processor or blender, combine banana and 1/4 C of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended.
Heat an 8" nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 C of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 in. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 think pancakes.)
Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1" border on either end. Fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling.
Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 min.
Can use the filling from the Lf Hamantaschen recipe
Makes 8 blintzes. VEGAN
Per blintz: Cal 120; Fat 0.8g; Carb 26g; Fib 3g; Pro 2g; Sod 8mg; CFF 6%
Blintzes are thin pancakes traditionally made with eggs and flour and stuffed with cheese, potatoes or fruit. In this vegan version the eggs have been replaced with cornstarch and banana to make a lighter version of an old Ashkenazi favorite.
In a med saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 min, until apples are tender. Set mixture aside to cool.
Preheat oven to 350 deg F. In a med bowl, sift together flour cornstarch, and salt; set aside.
In a food processor or blender, combine banana and 1/4 C of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended.
Heat an 8" nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 C of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 in. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 think pancakes.)
Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1" border on either end. Fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling.
Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 min.
Can use the filling from the Lf Hamantaschen recipe
Makes 8 blintzes. VEGAN
Per blintz: Cal 120; Fat 0.8g; Carb 26g; Fib 3g; Pro 2g; Sod 8mg; CFF 6%