Makes 24 servings.
- vegetable oil cooking spay
- 3 cups unbleached flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups Sucanat (see footnote) or
- 1 1/4 cups lite silken tofu (extra firm), drained
- 1 cup prune puree
- 3/4 cup liquid Fruitsource (see footnote)
- 1 Tbsp. grated orange zest
- 2 tsp. rose water
- 1/3 cup soymilk lite
- 1/2 cup walnut pieces
Preheat oven to 350°. Spray a 9"x13" pan with
cooking spray. Combine flour with the next 5 ingredients in a
large bowl. Place tofu in food processor; blend until smooth.
Add prune puree, and blend. Add Fruitsource, orange zest, and
rose water; blend. Add tofu mixture to dry ingredients alternately
with the soymilk. Fold in walnuts. Pour into prepared pan. Bake
45 minutes or until toothpick inserted in center comes out clean.
Nutrition Analysis (per serving):
Protein 3 gm., Carbohydrate 34gm., Fiber 1gm.,
Fat 2 gm., Cholesterol 0, Calcium 37mg., Sodium 163 mg.
From protein: 7%; From carbohydrate: 82%;
From fat: 10%
A granulated form of unrefined cane sugar;
made from cane juice. Sugar in this form is a whole food and
therefore retains all of the vitamins and minerals found in nature.
Sucanat is stirred into the dry ingredients when making baked
goods, because it does not emulsify with creamed ingredients.
It imparts many of the same characteristics as brown sugar (which
can be substituted for Sucanat on a one to one basis), and is
found in health food stores nationwide.
A wholesome sweetener made from grapes and
grains. Available at natural food stores> in both liquid and
granulated forms. Fruitsource also acts as a fat replacer in
baked goods, because it is a source of pectins. Fruitsource is
widely used in commercial baking under the name Fruitrim.
Say Bismillah and eat!