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This recipe is just about the best one out of Beth Kidder's The Milk-Free Kitchen.
Mix:
2 Cup Whole Wheat Pastry Flour
1 1/4 Cup Sugar
1 tsp Baking Powder
Cut In:
1/3 Cup Margarine
Remove 1/3 cup of the resulting mixture to a small bowl (this is the topping) and mix into it:
1/4 Cup sliced or slivered Almonds (or other chopped nuts)
1/4 tsp Cinnamon
In another small bowl, mix:
1 Egg
3/4 Cup Rice or Soy Milk or Water
Add wet mixture to the original bowl of dry mixture. Stir until just moistened. Don't beat it or it will be tough. Pour into a 9 inch round cake pan. Sprinkle topping evenly over batter. Bake at 350 F for 30-35 minutes.
Note: A half-recipe can be baked in a loaf pan.
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This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2014.
Updated January 19, 2014