| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Caribbean |
Desserts, Bakery |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Lemon peel |
| 1 |
tb |
Orange peel |
| 1 |
tb |
Lemon juice |
| 3 |
tb |
Orange juice |
| 3 |
c |
Banana chunks |
| 3 |
ts |
Egg replacer mixed with |
| 4 |
tb |
Water |
| 1/3 |
c |
Brown sugar |
| 3 |
tb |
Pineapple juice |
| 1 |
c |
Soy milk |
| 1 |
c |
Breadcrumbs |
| 2 |
tb |
Soy margarine, melted & cooled |
INSTRUCTIONS
Preheat oven to 300F. Oil a 1 1/2 quart mould.
Combine peels & juices with banana & set aside.
Place egg replacer, sugar & pineapple juice in a food
processor & pulse till blended. Add soy milk & bread
crumbs & pulse a few more times. Spoon mixture over
banana mixture. Add margarine, mix well & pour into
prepared mould. Place mould in a large pan & pour in
enough boiling water to reach halfway up the sides of
the mould. Bake 1 hour 20 minutes, a knife inserted
should come out clean. You may have to add more
boiling water during the cooking time. Cool 20 to 30
minutes & then remove from the mould. Refrigerate 2
hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”