Golden Amaranth Short Cake Recipe
Yield: 1 9"x9" cakeRecipe by luhu.jp
Ingredients:
BATTER
3/4 cup: AM Amaranth Flour,
3/4 cup: AM Whole Wheat Pastry Flour,
1 1/2 tsp: Non-alum baking powder,
4 tbsp: Honey or maple syrup,
1 cup: Milk, soymilk, or water
1 tsp: Vanilla,
1/2 cup: AM Sesame Tahini,
1/2 cup: Chopped almonds,
TOPPING
16 ounce: Crushed pineapple, (unsweetened)
1 cup: Tofu,
1 tsp: Vanilla,
1 tbsp: Honey or maple syrup,
Milk, soymilk or water, (if needed)
Directions:
Brush a 9" x 9" 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 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.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Source from luhu.jp
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 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.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Source from luhu.jp