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Golden Amaranth Short Cake

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Submitted by Mary B

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YIELD

16 servings

PREP

15 min

COOK

15 min

READY

45 min

Ingredients

Batter
¾ 177
¾ 177
1 ½ 7.5
TEASPOONS ML BAKING POWDER
non-alum
4 6E+1
TABLESPOONS ML HONEY
1 237
CUP ML MILK
soymilk, or water
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
½ 118
CUP ML ALMONDS
chopped *
Topping
16 462.4
OUNCES ML/G PINEAPPLE
crushed, (unsweetened)
1 237
CUP ML TOFU
1 5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML HONEY
1 1
X X MILK
soymilk or water, (if needed) *

Directions

Brush a 9 x 9 inch 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 degrees 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 106 14% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 10mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 12%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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