Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BATTER-----
3/4 c AM Amaranth Flour
3/4 c AM Whole Wheat Pastry Flour
1 1/2 ts Non-alum baking powder
4 tb Honey or maple syrup
1 c Milk, soymilk, or water
1 t Vanilla
1/2 c AM Sesame Tahini
1/2 c Chopped almonds
-----TOPPING-----
16 oz Crushed pineapple
-- (unsweetened)
1 c Tofu
1 t Vanilla
1 tb Honey or maple syrup
Milk, soymilk or water
-- (if needed)
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
