Comments for Manifest Vegan

Comment on Super Sticky Clementine Cake by allyson

allyson — Thu, 11 Mar 2010 16:54:03 +0000

Oh YES! I would kill for a piece of GF vegan pound cake right this second! Surely one of us can do it, right??? I have faith. :)

Good question on the “flouring” for the pans. Yeah, I use brown or white rice flour (whatever I happen to have around) because its cheap… ;)
I have never used wax paper before in any of my baking endeavors…(just to line trays for candy etc.) I’ll have to give that a whirl.

Comment on Super Sticky Clementine Cake by Mary

Mary — Thu, 11 Mar 2010 14:58:01 +0000

That clementine filling sounds yummy! Kind of like marmalade. I’ll bet it would be good with all kinds of sweet breads. Gluten-free vegan pound cake, perhaps? Let’s figure that one out.

What kind of flour do you use to coat your pans? Rice, because it’s cheap? I usually just use wax paper, but it makes the edges of the cake look funny.

Comment on Vegan Star Crunch! by Mary

Mary — Thu, 11 Mar 2010 14:49:08 +0000

How fun! And cute! I’ve never had a Star Crunch. We were always too poor to buy brand name snacks–I was the kid with an apple or half a can of baked beans or something random–but I coveted the other kids’ Little Debbie. Now I think it was kind of a blessing, because I’ll never miss or crave these things. My few run-ins with the individually packaged oatmeal creme pie were memorable; that stuff is dangerous!

Good job using dates instead of…whatever Little Debbie uses. Do we even want to know?

Comment on Super Sticky Clementine Cake by allyson

allyson — Thu, 11 Mar 2010 14:13:38 +0000

Oh… what a wonderful thing to say!! I had practically given up on gf baking after two failed attempts… so I know where you’re coming from.

You are very welcome for the recipe! Best of luck if you decide to try it out. :)

Comment on Super Sticky Clementine Cake by Josiane

Josiane — Wed, 10 Mar 2010 19:27:22 +0000

This sounds so good! I haven’t had much luck with gluten-free baking so far (though I must say I’ve only tried two recipes), but reading your recipe I feel confident that nothing could go wrong. Thank you for sharing it!

Comment on Blackberry Cobbler Muffins by allyson

allyson — Wed, 10 Mar 2010 15:42:45 +0000

Hi Ellen…

With the GF baking being completely new to me (serves me right for depending on AP flour for 20 years!).. I am still figuring out what works and what doesn’t regarding xanthan gum. It’s good to hear that you have found them to be not so necessary at all. I’ve been baking vegan foods for about 13 years (wow! I’m surprised at that tidbit).. and I have found the same to be true of eggs. Lots of times, if they are just left out, the recipe works perfectly fine- as long as they are just a rising agent, rather than a binding. I guess that’s probably why it works in these muffins…? I’m not a big muffin maker, but when I do make them, I don’t think I usually sub eggs.. just leave em out. Cupcakes, on the other hand, I always add some vinegar for good measure. I wonder if it would work without ?? Worth a shot. :)
Glad you found my site, and I am happy to know about yours as well!!
~Allyson

Comment on Vegan Star Crunch! by Melisser

Melisser — Wed, 10 Mar 2010 10:00:26 +0000

Ooh child, I want these!

Comment on Vegan Star Crunch! by Claryn

Claryn — Wed, 10 Mar 2010 03:31:01 +0000

Haha, I am the same way — when it comes to latching onto foods to veganize, I can’t stop thinking about them until I’ve succeeded. I, too, had ravenous older brothers, and while I am delighted to stuff them full of baked goodies when they visit, I am just as happy to not have to share a kitchen with them anymore. ;)

Comment on Vegan Star Crunch! by Tiffany

Tiffany — Sun, 07 Mar 2010 02:53:02 +0000

Oh my goodness. I have been missing Star Crunches for the longest time now and even tried my hand at making some vegan ones once, with pathetic results, I must say! I think part of it was trying to duplicate the gooey center, as well as incorporating what was apparently a cookie in the center (I never detected the presence of the cookie in the real-deal treat, but apparently it did exist). Anyway, your version sounds fabulous so I’ll be trying it soon! Thanks for sharing!

Comment on Blackberry Cobbler Muffins by Ellen Allard

Ellen Allard — Sat, 06 Mar 2010 20:20:24 +0000

My experience baking with whole grain gluten free flours has been that you need less and sometimes no gums (xanthan or guar) at all. I think it has something to do with the high levels of protein in the flours. What is puzzling (and great) to me is that you didn’t use any egg replacer of any kind. I wonder why your muffins still work? Any ideas?