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Golden Amaranth Short Cake

 

.
135

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

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

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Nutrition Facts

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