This works dairy free! from Cuisine magazine:
Cinnamon Roll coffee cake
stir together:
3/4c brown sugar
1/4c soy milk
pinch of sugar
place in a 9 inch round cake pan sprayed with Pam and sprinkle on 2/3c chopped pecans, toasted first if desired
For streusel: in food processor, process until crumbly:
1/2c brown sugar
1/3c flour
3T margarine
1 1/2T cinnamon
1/4t salt
whisk together:
3/4c soy milk soured with 1t cider vinegar
1/2c egg beaters
1t vanilla
dash of butter flavoring if desired
sift together:
1 1/2c flour
1/2t powder
1/2t soda
1/2t salt
Cream together:
4T margarine
3/4c sugar
then add when above is creamed:
1/4c applesauce
alternately add flour mixture and soy milk mixture to margarine sugar mixture, beginning and ending with flour.
Pour almost half of the batter into the pan, do not disturb the pecans. Top with almost half of the streusel. Add the rest of the batter and then the rest of the streusel. Bake at 350 for 1 hour or until pick comes clean. Cool 5 minutes on rack. Run knife around edge of pan and invert onto plate. Do not wait longer to remove from pan or caramel will harden.
Do not add applesauce until margarine and sugar are creamed or the margarine will be chunky. Mine was still ok but might have been better. I expect this will be very sweet for morning and I plan to have my normal maltomeal and have the cake later. It is still a bit high in fat but relatively safe. The original recipe had 26g fat per serving. Serves 10.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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