| 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 |
ts |
Non-alum baking powder |
| 4 |
tb |
Honey or maple syrup |
| 1 |
c |
Milk, soymilk, or water |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
AM Sesame Tahini |
| 1/2 |
c |
Chopped almonds |
| 16 |
oz |
Crushed pineapple (unsweetened) |
| 1 |
c |
Tofu |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Honey or maple syrup |
|
|
Milk, soymilk or water (if needed) |
INSTRUCTIONS
BATTER
TOPPING
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
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