| 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
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