| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Oat bran |
| 1 | c | Apple juice concentrate |
| 2 | c | Canned pumpkin |
| 1 | lb | Tofu |
| 1 | c | Fat-free egg substitute or 8 egg whites |
| 1/2 | c | Maple syrup |
| 1/4 | c | Flour |
| 1 | tb | Vanilla extract |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
INSTRUCTIONS
Makes 1 cake (10 slices) Preheat oven to 325 degrees F. Line a 10-inch cake pan with parchment paper. Combine the oat bran and apple juice concentrate. Press into the base of the cake pan. In the bowl of a food processor, combine the pumpkin, tofu, egg substitute or egg whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2 minutes. Pour this mixture over the oat bran/juice mixture and level the surface. Set the cake pan in a large pan, pour in hot water to within 2 inches of the top of the cake pan, and bake for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for 2 hours before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 13, 1997
A Message from our Provider:
“When I grow up, I want to be like Jesus.”