Prep Time: 15 minutes plus overnight chilling time
Cook Time: 8-10 minutes
This is a vegan version of Patti Wigington’s Sabbat cakes recipe at PaganWIcca.About.com. The Sabbats are the eight seasonal celebrations that occur at various points along the WIccan/Pagan Wheel of the Year. The Germanic Sabbats of Yule and Ostara are similar to the holidays we’ve come to know more commonly as Christmas and Easter, and our upcoming Halloween celebration is derived from the ancient Pagan holidays Samhain (typically pronounced “Sow-en”). These little cakes would typically be served during the ritual of Cakes and Ale. Cakes and ale is the customary closing of a typical Sabbat ritual, in which the living offer their thanks to the gods and the elements. Actual ale, or any form of alcohol, is strictly optional; many modern Wiccan/Pagans substitute apple cider, particularly during autumn, although even water can be used in a pinch. These cakes may also be eaten outside of rituals.
- 3/4 cup Earth Balance margarine, preferably softened
- 2 cups brown sugar
- 1 banana, cut into 1/2 chunks
- 2 tsp. grated lemon rind
- 2 cups all-purpose flour
- 1/2 cup water
- 1 cup finely chopped walnuts, optional
1. Using a handheld mixer, cream the margarine in a large mixing bowl. Once the margarine is creamed, gradually add the brown sugar and mix well.
2. Add the banana chunks, lemon juice, and lemon rind. Mix until well-blended. If the batter looks grainy, that’s okay - it will smooth out once you add the flour.
3. Lick the beaters, set the mixer aside, and use a spoon to stir in the flour, the water, and the optional walnuts. Cover and refrigerate the batter overnight.
4. The next day. preheat the oven to 375 degrees. Shape the dough into 1-inch balls and place 3 inches apart on a greased cookie sheet. Bake for 8 minutes or until a butter knife or toothpick inserted into the center of the cakes comes out clean.
Blessed Samhain to you all!