| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Desserts |
1 |
9"x9" cake |
INGREDIENTS
| 3/4 |
c |
AM Amaranth Flour |
| 3/4 |
c |
AM Whole Wheat Pastry Flour |
| 1 1/2 |
t |
Non-alum baking powder |
| 4 |
T |
Honey or maple syrup |
| 1 |
c |
Milk, soymilk or water |
| 1 |
t |
Vanilla |
| 1/2 |
c |
AM Sesame Tahini |
| 1/2 |
c |
Chopped almonds |
| 16 |
oz |
Crushed pineapple |
|
|
unsweetened |
| 1 |
c |
Tofu |
| 1 |
t |
Vanilla |
| 1 |
T |
Honey or maple syrup |
|
|
Milk, soymilk or water |
|
|
if needed |
INSTRUCTIONS
Brush a 9" x 9" cake pan with oil and lightly sprinkle with flour. Mix
first three ingredients together. In separate bowl, beat milk or
water, honey, and vanilla together. Cut tahini into flour until
crumbly. Add the almonds and liquids to the mixture, and stir until
moistened. Pour into baking pan. Bake at 425 F. for 15 minutes or
until lightly browned. Cool. Cut into wedges and split in half.
TOPPING: Whip tofu, honey and vanilla in a blender, adding milk or
water if needed. Spoon pineapple onto cake wedges and pour tofu
mixture over all. Source: Arrowhead Mills "Amaranth Flour" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
A Message from our Provider:
“People disappoint. God doesn’t.”