| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Vegan, Desserts, Basics |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour, pastry, whole wheat |
| 2 |
tb |
Soy flour |
| 2 |
tb |
Arrowroot powder |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Maple syrup, natural |
| 2 |
tb |
Vegetable oil, cold-pressed |
| 1/3 |
c |
Soymilk |
| 2 |
tb |
Almond butter or cashew butter |
| 2 |
tb |
Lemon juice, fresh |
| 1 |
tb |
Coconut; grated |
INSTRUCTIONS
1. Sift together the pastry flour, soy flour, arrowroot powder, baking
powder and salt.
2. In a mixing bowl, whisk together the maple syrup and oil until creamy.
Add the soymilk, almond butter, lemon juice and grated coconut and whisk or
beat with an eggbeater until frothy. Slowly stir in the flour.
3. Preheat the oven to 375 deg. Pour batter into a lightly oiled, floured
cake pan and bake for 30 minutes. Cool for 10 minutes and turn out onto a
platter to finish cooling. Use for strawberry shortcake.
The High Road to Health, by Lindsay Wagner and Ariane Spade/MM by DEEANNE
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2,
1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”