| Berry Pecan Cornbread
1/3 cup of Silken tofu
1 3/4 cups of soy milk
1/2 cup of Cranberry-apple juice
1/4 cup of maple syrup
2 teaspoons of vanilla
1 3/4 cups of cornmeal
1/2 cup of unbleached flour
1/4 cup of potato starch
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of sesame seeds
1 1/2 cups of dried tart cherries or cranberries
1/3 cup of toasted whole pecans |
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Preheat oven to 350ºF. Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes. serving size 6 "Vegetarian Times magazine " December, 1993
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