Make extra of this luxurious, sweet-and-salty caramel sauce from The Vegan ABCs Cookbook to drizzle over apples, ice cream sundaes, or to swirl into brownie batter.
What you need:
For the miso caramel sauce:
1 cup sugar
¼ cup cold water
½ cup reduced-fat unsweetened coconut milk
2 tablespoons white miso
2 teaspoons vegan butter
¼ teaspoon salt
For the banana cake:
2 tablespoons ground flaxseed
6 tablespoons water
¼ cup miso caramel sauce (see recipe above)
3 ripe bananas, sliced lengthwise
1½ cups flour
1 teaspoon baking soda
1 teaspoon lemon zest
½
teaspoon salt
1 cup plain unsweetened vegan yogurt
1 cup sugar
½ cup sunflower oil
1 tablespoons lemon juice
2 teaspoons vanilla extract
What you do:
- For the miso caramel sauce, into a small saucepan, add sugar and water and stir to combine. Turn heat to medium-low and cook, without stirring, only swirling pot…