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Golden Amaranth Short Cake

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Recipe

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Yield

16 servings

Prep

15 min

Cook

15 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Batter
¾ cup amaranth flour
¾ cup whole-wheat pastry flour
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1 ½ teaspoons baking powder
non-alum
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4 tablespoons honey
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1 cup milk
soymilk, or water
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1 teaspoon vanilla extract
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½ cup tahini (sesame paste)
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½ cup almonds
chopped
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Topping
16 ounces pineapple
crushed, (unsweetened)
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1 cup tofu
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1 teaspoon vanilla extract
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1 tablespoon honey
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1 x milk
soymilk or water, (if needed)
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Ingredients

Amount Measure Ingredient Features
Batter
177 ml amaranth flour
177 ml whole-wheat pastry flour
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7.5 ml baking powder
non-alum
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6E+1 ml honey
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237 ml milk
soymilk, or water
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5 ml vanilla extract
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118 ml tahini (sesame paste)
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118 ml almonds
chopped
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Topping
462.4 ml/g pineapple
crushed, (unsweetened)
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237 ml tofu
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5 ml vanilla extract
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15 ml honey
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1 x milk
soymilk or water, (if needed)
* Camera

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

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 10614% 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?
 

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