| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Vegetarian | Bakery, Breads | 6 | Servings |
INGREDIENTS
| 1/3 | c | Silken tofu |
| 1 3/4 | c | Soy milk |
| 1/2 | c | Cranberry-apple juice |
| 1/4 | c | Maple syrup |
| 2 | ts | Vanilla |
| 1 3/4 | c | Cornmeal |
| 1/2 | c | Unbleached flour |
| 1/4 | c | Potato starch |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Sesame seeds |
| 1 1/2 | c | Dried tart cherries or cranberries |
| 1/3 | c | Toasted whole pecans |
INSTRUCTIONS
Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes. "Vegetarian Times" December, 1993
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”