-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 ts Vanilla
1/2 c AM Sesame Tahini
1/2 c Chopped almonds
TOPPING
16 oz Crushed pineapple
— (unsweetened)
1 c Tofu
1 ts 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.
Yields
1 9″x9″ cake