Golden Amaranth Short Cake Recipe

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Golden Amaranth Short Cake Recipe

 



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Golden Amaranth Short Cake

 

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 oz crushed pineapple - (unsweetened)
1 cup tofu
1 tsp vanilla
1 tbsp honey or maple syrup
1 milk, soymilk or water - (if needed, )



 

Preparation

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

 

 

Servings: 1

 

 

 

 


 

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