| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Breads, Vegetarian, Vegan |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Corn flour or cornmeal (yellow or blue) |
| 1 |
c |
Whole wheat pastry flour |
| 6 |
oz |
Soft tofu |
| 3 |
c |
Water |
| 1/2 |
ts |
Salt (sea salt in book) |
INSTRUCTIONS
Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu
in blender (carefully) and blend until not quite smooth. (Just a few pulses
please). Dont do this in too small blender or without lid like I did once.
The goal is muffins, not 2nd degree burns. Add immediately to flour and mix
well. Spoon into muffin tins or cast iron stick trays and bake at 400
degrees for about 1/2 hour until golden brown. She suggests you heat oven
first and place oiled muffin tins in to heat up beforehand to get a
"wonderful crust".
Please note, I have to oil the tins because I don't use teflon products
around by birds, but this might work also.....This is not sweet bread, I
serve corn potato chowder with it. The corn sticks are better!
American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point
Publications, Eureka, CA.
Shared by JEAN SAMUEL (RHHN66A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”