| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | American | Bread | 16 | Servings |
INGREDIENTS
| 1/2 | c | Soft tofu |
| 3/4 | c | Honey |
| 1/4 | c | Sunflower or safflower oil |
| 1 | ts | Vanilla extract |
| 1 | c | Mashed ripe banana |
| 1 | Egg amount of egg replacer | |
| 2 | c | Whole-wheat pastry flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1 | ds | Salt |
| 1 | tb | Poppy seeds |
INSTRUCTIONS
From: D Choi <namosi@u.washington.edu> Date: 11 Jan 1995 06:42:58 -0700 Preheat oven to 350°F. In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan. Yields 1 loaf. Source: Diamond, Marilyn, _The American Vegetarian Cookbook: from the Fit for Life Kitchen_, Warner Books: New York, New York, 1990, p. 348. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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