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Mostly-vegan low-fat whole foods recipes

Thursday, May 29, 2008

Jar-Cakes and Jackfruit

I wrote this awhile ago, drafted it until I could get the pictures uploaded and forgot about it until today...so , um, pretend its 5/6/08...

I've been meaning to try out making Cakes-In-A-Jar for awhile now...I'm sure most other bakers have already tried these things, but I really don't bake all that often, since baking normally involves more sugar than I like to use. But I decided, for Mother's day, since I won't be able to make it down to Boston until mid June, I'd make my mom some jar-muffins and send them down for a little Mother's day breakfast treat. After some not-so-subtle questioning about preferred sweet bread flavors, I settled on lemon-poppy seed. I ended up using the recipe from VWAV, though I added lemon juice to replace some of the rice milk (adding flavor and making buttermilk) and doubled the poppy seeds...and used spelt flour, since we don't even have "real" wheat flour in the house anymore. I decided to use 4-z canning jars, since they are just about muffin sized and would be easier to ship. I was a bit skeptical about the whole jar thing working, I do have to say...I only made half the batch in the jars, so I'd have some actual muffins to send just in case, but they sealed up just fine. Which worked out nicely, since now there are muffins for us to snack on...or there were, before breakfast this morning. They were pretty good, though I do have to say, I think the recipe calls for a bit too much baking powder...1 tbsp seems like a lot (though they didn't seem to be overleavened) and there was a tiny bit of a bitterness to them, though that could have been from me overzesting the lemon and going too far into the pith. I think next time, for the muffins-in-a-jar, I'll make a quick glaze with just some lemon juice and powdered sugar and put it on right before sealing them up.

here are some non-jarred muffins...just in case the jars didn't seal...really shows off all the random crap on my counter...

And, also yesterday, I finally found a way to use a can of green jackfruit I picked up a few months ago. Thanks to for bringing this recipe from the Urban Housewife
to my attention! Jackfruit carnitas tacos will definitely be made again here...not only are they super easy but they were so good! Next time, 2 cans of jackfruit though, because, even though I made it a bit too hot and it felt like we were breathing fire, I think we both could have eaten more and there were not nearly enough leftovers to pick at the next day.

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At 6:22 PM, Blogger Wheeler's Frozen Dessert said...

I've never heard of jar-cakes before! They look awesome.


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